Mini fairy cakes with free range Glenballyeamon eggs

Makes 30


150g butter

150g caster sugar

175g self-raising flour

3 free range Glenballyeamon eggs

1 tsp vanilla extract

For the icing 

150g butter

250g icing sugar

1 tsp vanilla extract

2 tsp hot water


Grease a mini muffin tray with butter and heat the oven to 180 degrees. 

Put all the ingredients into a mixer and mix until light and creamy. This should take no more than a minute or two. 

Bake in the oven for 13 minutes but check after 9 to be sure they're not over-cooking. They will be ready when they are nicely browned and looking as though they are coming away from the edges of the tray slightly. 

Allow to cool for a moment in the tray then transfer to a wire rack to cool.

Meanwhile, make the butter cream icing by beating the icing sugar and butter together until smooth and creamy. Add the vanilla extract and water and beat once more until smooth. 

Slice the strawberries into small pieces. 

Once cool, spread or pipe the icing onto the mini fairy cakes and decorate with a slice of strawberry. 

They look so pretty on the plate. They're perfect for parties and mid-afternoon treats!

To find out more about Great taste award-winning Glenballyeamon eggs contact or call 02821772710.


Mini fairy cakes with Glenballyeamon free range eggs. 


Mini fairy cakes with Glenballyeamon free range eggs.