Sharing my secret recipe - Don't say I never give you anything!

Ok, so the cupcakes seemed to go down a treat and people keep asking for the recipe. They are REALLY easy and fun to make and I used the recipe I've been using for fairy cakes since I was little. It's one of those things you never forget. Like riding a bike. (Disclaimer: Do not try and ride a bike while making fairy cakes, you may do yourself a mischief)

Here it is:

4oz butter

5oz sugar

2 large eggs - make sure they're free range or it's just not worth it - you'll feel guilty for every bite

5oz self raising flour

A drop of milk (add a little bit at a time till you have the right consistency)

1/2 tsp vanilla essence

Mix all the ingredients in a blender or bowl (if you're mixing by hand, make sure it's really well mixed). If you've done it right, the mixture should slide slowly off a spoon. Put paper cases into a muffin tray. Drop one dessert spoon per paper case - you should fill 12 cases. Cook at 180.c (160.c in a fan oven) for about 20 to 25 minutes.

When they look nice and golden, pull 'em out and let them cool completely before you ice them.

Now for the fun bit...

Butter cream:

4oz butter (you might need slightly more than this - I did last time but I think that's because I didn't soften it first)

8oz icing sugar

If you want to flavour it you could also add a drop of vanilla extract, peppermint oil, lemon juice, 2tbsp cocoa or 1tsp coffee essence (not all at the same time mind, that would taste disgusting... or would it?) You could add some food colouring as well - not too much now, we don't want to keep our husbands awake at night bouncing on the bed after too many e-numbers.

Decoration:

You can decorate with anything you like - hundreds and thousands, smarties, jelly beans, silver balls, decorative edible glitter, shaved chocolate etc etc

Beat together the butter, sugar and any flavouring you are using until it makes a nice thick icing. Now, you can pipe it onto the cakes if you like but I prefer to just spread a nice thick layer on with a knife - rustic stylee.

Pour your hundreds and thousands or silver balls into a bowl and then gently roll each cake edge in the bowl - it will give you a nice little dotty edge rather than covering the whole thing (plus they stick better when rolled)

Put a couple of sweets or whatever on top and your done. Make sure you eat one quick before everyone else gets their hands on them!