Fairy cakes are easy to prepare and always popular with children. Using ricotta in the topping makes a lighter, fresher alternative to the more usual glacé icing. The cakes are best iced shortly before serving.
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
Add 75 g (2½ oz) chopped ready-to-eat dried apricots to the mixture at the end of step 2. * For chocolate-iced fairy cakes, melt 75 g (2½ oz) good-quality milk chocolate in a heatproof bowl set over a pan of almost simmering water, then spread it over the cooled cakes instead of the ricotta icing. * To make queen cakes, substitute the finely grated zest of 1 lemon for the orange zest and stir in 75 g (2½ oz) raisins at the end of step 2. Omit the icing and instead lightly dust the cakes with sifted icing sugar once they have cooled.
Using a mixture of wholemeal flour and white flour increases the fibre content of the cakes without making them too heavy. * Dried apricots are one of the richest fruit sources of iron, and they provide soluble fibre. * The ricotta icing uses much less sugar than traditional glacé icing.