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Bake your own sparkly fairy cakes

Whip up these fairy-tastic treats inspired by Tinkerbell’s favourite food... cake! Remember - the most important ingredient is having fun. These delicious cupcakes are topped with buttercream and sprinkles, for an extra sparkly touch.

For the fairy cakes:

  • 125g self-raising flour

  • 125g caster sugar

  • 125g very soft butter

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2-3 tbsp milk

  • 12 fairy cake cases

For the buttercream:

  • 150g very soft butter

  • 300g icing sugar (sifted to remove any lumps)

  • 2-3 tbsp milk

  • 1 tsp vanilla extract

  • Food colouring (optional)

  • Sprinkles, edible glitter or other decorations (optional)

Get the oven ready

1. Ask a grown-up to heat the oven to 180C / 160C fan / gas 4. While you're waiting, put the 12 fairy cake cases into the holes of the cupcake tin.

Make the fairy cake batter

2. Put the butter and sugar into a bowl (make sure the butter is super soft) and mix them together until it’s fluffy.

3. Add the self-raising flour by gently sifting it into the same bowl. 

4. Ask a grown-up to help you crack the eggs into a separate bowl first (take out any bits of shell!) then add them to the bowl with the mixture.

5. Add the vanilla extract and give everything a good mix until it's smooth. Now add 2-3 tablespoons of milk, one at a time until the mixture drops easily off your spoon when you lift it up. Tinkerbell says this is the secret to fluffy fairy cakes! 

6. Using a small spoon, divide the mixture between your 12 fairy cake cases. Fill each case, leaving room at the top for your cakes to grow their fairy wings.

7. Ask a grown-up to put the fairy cakes in the oven for 18-20 minutes. The cakes will look golden brown and spring back when gently pressed – that’s how you know they’re ready.

8. Ask a grown-up to take them out of the oven. Let’s be patient like Tinkerbell, let them cool down for 5 minutes and make the buttercream.

Make Tinkerbell's buttercream

9. Put the soft butter in a bowl and ask a grown-up to whisk it until it's pale and fluffy - like a cloud in Neverland!

10. Add the icing sugar a little at a time, whisking as you go then add the vanilla extract.

11. Pour in the milk and whisk everything together until it becomes smooth and creamy. 

Time to decorate

12. Now for the most magical part! Have fun decorating your fairy cakes - spread your buttercream on top and add all the sprinkles and sparkles that you want. 

Tinkerbell's top tips

  • Use orange food colouring in your buttercream for Tinkerbell's hair or swirl in purple, blue and green like the colours of her dress!

  • Create 'fairy dust' by mixing different coloured sprinkles together

  • Break a mini cookie in half and put on top as butterfly wings

Keep your fairy cakes in an airtight container for up to 3 days or freeze unfrosted cakes for up to 3 months.

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