Print

Gluten Free Fairy Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 83 reviews

These Gluten Free Fairy Cakes are light, fluffy, and perfect for a quick baking project, especially great for kids to help with. The recipe includes an egg-free option, is easy to follow, and results in delightful small cakes topped with sweet icing and colorful sprinkles.

Ingredients

Scale

For the fairy cakes:

  • 125 g caster sugar
  • 125 g unsalted butter, softened
  • 2 large eggs (see notes for egg free option)
  • 125 g self-raising gluten free flour
  • 1/4 tsp xanthan gum
  • 1 tsp vanilla extract
  • 2–3 tbsp milk

For the icing:

  • 120 g icing sugar
  • 3–4 tsp cold water
  • Rainbow sprinkles (ensure gluten free)

Instructions

  1. Preheat the oven: Set the oven to 180’C (170’C fan)/Gas mark 4. Prepare your baking tins by lining one 18-hole or two 12-hole muffin tins with fairy cake cases, as the recipe yields around 18 cakes.
  2. Mix butter, sugar, and vanilla: In a large mixing bowl, beat the softened butter, caster sugar, and vanilla extract with an electric whisk until the mixture turns pale and creamy. If the butter is too hard, warm it slightly in the microwave for 10-15 seconds first.
  3. Add eggs: Crack the eggs into the bowl and beat for about 30 seconds to combine thoroughly. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  4. Incorporate dry ingredients: Sift in the self-raising gluten free flour and xanthan gum. Beat together with the electric whisk until fully blended.
  5. Add milk: Slowly add the milk, one tablespoon at a time, mixing in between. Aim for a thick batter that will drop easily from a spoon — this usually takes 2 to 3 tablespoons.
  6. Fill cake cases and bake: Spoon the batter evenly into the prepared cases. Bake in the center of the oven for about 20 minutes, until the cakes have risen well, have golden tops, and a skewer inserted in the center comes out clean.
  7. Cool the cakes: Remove the trays from the oven and place on a cooling rack. Let the cakes cool for 10 minutes in the tins before transferring them out to cool completely.
  8. Prepare icing: In a bowl, combine the icing sugar with cold water gradually (one teaspoon at a time) stirring continuously. The icing should be thick but a little runny, not transparent once applied.
  9. Decorate cakes: Spread the icing evenly over each cooled fairy cake. Sprinkle gluten-free rainbow sprinkles on top before the icing sets.
  10. Set icing: Allow the decorated cakes to sit for 15 minutes so the icing can firm up before serving.

Notes

  • Egg Free Option: Mix 2 tbsp chia seeds with 2/3 cup water and let sit for 10-15 minutes until it becomes gel-like. Use this mixture in place of eggs. Baking time may increase to 22-25 minutes.
  • Dairy Free Option: Substitute butter and milk with your preferred dairy-free alternatives as noted in the blog post.
  • Weighing Ingredients: Using a kitchen scale ensures the most accurate measurements for gluten-free baking, helping maintain consistent texture and results.
  • Step-by-Step Photos: Visit the blog post for detailed photos guiding through each stage of making these fairy cakes.
  • Storage and Freezing: These cakes can be made ahead and frozen. Refer to the full blog post for detailed storing tips.

Find it online: https://yumfoodusa.com/gluten-free-fairy-cakes/