These Simple Easter Fairy Cakes are exactly that, simple and perfect for Easter. But you can switch out the mini eggs or leave them plain and boom you have simple sponge buns perfect for any occasion! This is an ideal recipe to make with kids, for bake sales, picnics, parties or just for a fun treat.
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Traditional fairy cakes have been somewhat overtaken in popularity by heavily frosted cupcakes. I love a good pile of buttercream as much as the next person but I’m a woman of often simple baking tastes and sometimes I just want a lovely bit of sponge cake with only a little added decoration.
These little sponge cakes are made with a vanilla sponge based on a Victoria Sponge. They’re then topped with a basic water icing and chocolate sprinkles. A mini chocolate egg on top finishes them off and brings that Easter feeling without breaking the bank.
I’ve made a few seasonal versions of these sprinkle cakes and you can take the basic recipe and decorate however you please. Change the sprinkles how you please and add any additional toppings you’d like.
Ingredients for Easter Sprinkle Fairy Cakes
You can use basically any butter or margarine that you want. A baking margarine will make a lovely light cake. Proper butter will give you an extra rich flavour. Don’t forget to make your own for an extra (and economical) treat.
I always use salted butter. I don’t understand the obsession with baking with unsalted butter. There isn’t a dish or bake that isn’t enhanced by a bit of salt after all. If you only have unsalted, just add a little salt to the recipe.
I have specified using plain (all purpose) flour and baking powder rather than self raising or self rising flour for a reason. This is to control the rise on the cakes. We are looking for a flat top which the icing will lay flat on. A domed top will mean that you need to level off the cakes which is extra work.
Hundreds and thousands and chocolate vermicelli are the original and classic British sprinkles. Chocolate vermicelli are available to buy pretty much everywhere. All the supermarkets stock it. I bought my milk chocolate vermicelli from an old school scoop shop and any cake shop will sell them.
I’ve chose to use chocolate sprinkles here to stick with the Easter chocolate theme but you can switch out to another type of sprinkle if you prefer – you can even buy Easter themed sprinkle mixes.
You can vary the flavour of the sponge cakes if you wish. Here are just a few ideas:
- Substitute a tablespoon of flour for cocoa powder to make chocolate buns.
- Swap the vanilla extract for orange extract. Or any other flavour you fancy.
- Replace some of the milk with lemon juice and add lemon zest.
- Throw in a handful of chocolate chips.
You can alternatively replace the simple white icing that I’ve used. Why not try:
- Swap a tablespoon of icing sugar for cocoa powder.
- Add a little vanilla or orange extract.
- A chocolate ganache (50/50 mix of melted chocolate and cream. Heat the cream and stir the chocolate in until melted). Use any chocolate you fancy.
Make it Vegetarian or Vegan
This Easter sprinkle cupcake recipe should be suitable for vegetarians. However please note that not all sprinkles are suitable for vegetarians and vegans.
The chocolate vermicelli that I used and all the others that I’ve looked at are both suitable for veggies and vegans.
To make the cakes vegan suitable, use a non-dairy margarine instead of butter, replace each egg with 1 tbsp vegetable oil and use water or plant milk instead of cow’s milk.
Make it Allergy Friendly
This recipe is free from nuts.
Gluten Free Easter Fairy Cakes: Simply use a gluten free flour substitute instead of the flour. And ensure that the baking powder used is marked as gluten free.
Dairy Free Easter Fairy Cakes: Replace the butter with a diary free substitute. A baking type margarine is just fine. Replace the milk with water or a plant based milk.
Egg Free Fairy Cakes: Replace each egg with 1 tbsp of vegetable oil.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
You can make the sponges, ice and sprinkle them the day before you want to eat/serve. I don’t find that the mini eggs sit well for a long period of time as the shell tends to soften. I’d add these just a little before serving.
Leftover Fairy Cakes
Any leftovers can be stored in an airtight container. They don’t need to go in the fridge as this will make them stale much quicker.
the reason given above, if I’m storing the cakes then I take the mini egg off the top and store them just in the container then add back when serving. This is for maximum crunch.
Easter Sprinkle Fairy Cake Tips
You need to accept the fact that even being extremely careful, you will likely end up finding sprinkles for a few days. It’ll be fine.
Do not fill the cupcake cases with more than a heaped tsp of mixture (25g). I trialled several versions of this recipe and even though it looks like a tiny amount of mix, any more and the cakes rise above the rim of the cases. And this makes decorating them much messier.
Make sure to add the water to the icing sugar a little at a time. You may need slightly less to achieve the right consistency. Sieving your icing sugar is also highly advisable to avoid lumps.
You may have some mix leftover. You can use this to make some extra cakes if you wish. It isn’t really possible to make less or we start getting into 1/2 egg territory.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Recipes Perfect for Easter
Simple Easter Fairy Cakes Recipe
- 120 g Salted Butter
- 120 g Caster Sugar (Superfine Sugar)
- 2 Egg
- 120 g Plain Flour (All Purpose)
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 2 tbsp Milk
- 150 g Icing Sugar (Confectioner’s Sugar)
- 2 tbsp Water
- 60 g Chocolate Vermicelli (Sprinkles)
- 12 Cadbury Mini Eggs - 12 = 40g/1.5oz
- Preheat the oven to 180c fan | 200c | 390f. Put 12 paper cake cases into a muffin tin and set aside.
- Weigh 120g Butter and 120g Caster Sugar into a mixing bowl.
- Use an electric whisk or stand mixer to beat the butter and sugar until it is light and fluffy.
- Add 2 Eggs one at a time.
- Give the eggs at least one minute of beating before adding the next egg. This is where the batter gets lovely and light. Don’t worry if the batter splits. Keep going.
- Weigh 120g Plain Flour into the bowl and add 2 tsp Baking Powder and 1 tsp Vanilla Extract. Use a spatula to fold in the flour – you do not want to use any electric power here.
- Stir through 2 tbsp Milk.
- Use two teaspoons to add a heaped teaspoon of the batter into each cake case. Use the second spoon to push the mix off the first and into the cases. It will not look like much. If you want to make sure they’re even, you need 25g of batter in each case. It doesn’t look like enough but it is.
- Bake the cakes for 15 minutes. Take them out when golden brown and they spring back when pressed.
- Leave the cakes to completely cool.
- Mix 150g Icing Sugar with 2 tbsp Water in a small mixing bowl. Add the water a little at a time in case you don't need it all.
- You are looking for it to be a paste which just drops of a spoon slowly. It needs to be thin enough to make its own level but thick enough that it doesn’t run everywhere.
- Spoon roughly 1 tbsp of the icing over each cake. Gently smooth it over with a spatula or back of a spoon so it reaches the edges.
- Sprinkle roughly 60g Chocolate Vermicelli over the cakes. I recommend putting the sprinkles into a small jug with a lip so you can be vaguely accurate.
- Try to ensure that all of the white icing is covered. You can gently press the sprinkles down with the palm of you hand then shake off any excess.
- You can occasionally collect any sprinkles from the tray and add them back to your shaking vessel or container.
- Once all 12 cake are decorated, they’re ready to serve!