Some recipe classics never go out of fashion and fairy cakes top the list

They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon or packed lunch treats. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it.

• The perfect fairy cake recipe
• Topping: Lemon or Orange Glacé Icing with Cherries
• Topping: Chocolate Ganache Glaze
• Topping: Jam Glaze with Sprinkles
• Topping: Coconut Cream Icing
• Topping: Maple Pecan Toffee Sauce
• Topping: Coffee Buttercream Icing

Basic recipe for fairy cakes

For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

1. Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
2. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
3. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
4. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

Ideas for Toppings

Lemon or Orange Glacé Icing with Cherries

Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft.

Chocolate Ganache Glaze

Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water. Stir until the chocolate is melted and the mixture well blended. Allow to cool slightly to thicken then pour over the cakes. It will harden on cooling.

Jam Glaze with Sprinkles

Heat the jam gently with a tablespoonful of water in a small saucepan or in the microwave. Brush on to the cakes and drizzle over your desired topping while the jam is still warm.

Coconut Cream Icing

Whisk together the cream cheese, butter, icing sugar and vanilla until smooth. Fold in the shredded coconut. To make toasted coconut, spread a couple of tablespoonfuls on a baking sheet and toast in the oven at 190C/375F/Gas mark 5 for a few minutes until it turns a golden colour. Sprinkle over the iced cakes.

Maple Pecan Toffee Sauce

Melt together the butter, sugar and syrup in a small saucepan over low heat, stirring until dissolved. Simmer for 5 minutes, then pour in the cream and stir until well blended. Remove from the heat and add the chopped pecans. Pour over the cakes while the sauce is still warm (see above).

Coffee Buttercream Icing

2 tsp of instant coffee
1 tbsp very hot water
125g / 4 1/2 oz unsalted butter, softened
200g / 7 oz icing sugar, sifted
whole coffee beans, plain or chocolate covered, to decorate

Dissolve the instant coffee in the water and cool. Whisk together the butter and icing sugar until smooth, then whisk in the coffee. Ice the cakes and place a coffee bean on top.

More cakes

• Best chocolate cakes
• Sponge cakes: the complete how-to
• Dairy-free cake recipes