Instructions

1. Pre-heat oven to 180°C / 160°C fan assisted / gas 4 and line a muffin tin with 12 fairy cake liners.
2. Place all sponge ingredients into a large bowl. Using an electric mixer, start mixing on low speed until mostly incorporated, then increase speed slightly and beat just until batter is smooth.
3. Divide batter evenly between fairy cake lines then bake until a toothpick inserted in the centre of a fairy cake comes out clean, about 18-20 minutes.
4. Remove from oven and leave to cool in the muffin tin on a wire rack for about 10 minutes, then remove from tin and leave to cool completely on wire rack.
5. Once cool, use a fork or small whisk to mix together icing ingredients until smooth. Drop teaspoons of icing on to each cupcake, then decorate while icing is still wet.
6. Store in airtight container at room temperature for 2-3 days.