About this recipe:This is a nice family recipe that's easy to remember and never fails! These delicately spiced fairy cakes are simple, but you can vary flavourings, or add an icing to your own liking. They taste best warm with coffee or tea.
150g (5 oz) caster sugar
100g (4 oz) butter
1 teaspoon cinnamon
1 pinch ground ginger
175g (6 oz) self-raising flour
4 tablespoons icing sugar
1 pinch cardamom (optional)
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 180 C / Gas mark 4. Line a muffin tin with paper muffin cases, or simply arrange cases on a baking tray.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time using an electric mixer. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper and level it out.
Bake for 15 to 20 minutes in the preheated oven until the tops spring back when lightly pressed. Dust with icing sugar and cardamom when cooled.