Ingredients

• 110g/4oz butter or margarine, softened at room temperature
• 110g/4oz caster sugar
• 2 free-range eggs, lightly beaten
• 1 tsp vanilla extract
• 110g/4oz self-raising flour
• 1-2 tbsp milk
• Buttercream flavour of choice
• Crown Sprinkles

Method
1. Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
3. Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
4. Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5. For the toppings, simply add a generous scoop of pre made buttercream to the top of your cake, then add a drop of sprinkles. Don't forget to finish with a strawberry on top!