Fresh fruit fairy cakes

Using a sponge mix and some yummy fresh fruit, kids can help make these easy summer cupcakes.

Serves: 12

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 225g pack basics sponge mix
  • 1 medium free range Woodland egg, beaten
  • 125g fresh raspberries
  • 1 ripe nectarine, stoned and thinly sliced
  • 2 tablespoons runny honey
  • Icing sugar, for dusting
  • 12 cupcake cases
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Recipe Information

Step by step guide to making Fresh fruit fairy cakes

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 12-hole fairy cake tin with fairy cake paper cases.
  2. In a mixing bowl, make up the sponge mix according to pack instructions with the egg and 75ml cold water, beating with a hand-held electric whisk for 3 minutes.
  3. Lightly stir through all but 12 of the raspberries and all of the nectarine slices, then spoon the mixture evenly between the paper cases.
  4. Bake in the oven for 20 minutes, until golden and just firm to the touch.
  5. While the cakes are still warm, brush the tops with honey and top each with a raspberry. Dust with icing sugar and serve either warm or cold.

Cook's tip: You could use other soft fruits in these, try adding 125g blueberries and a chopped plum, or 125g strawberries and half a chopped banana.

Sainsbury's has a great range of cake tins, equipment and baking accessories to help you whip up delicious treats at home. Browse our range and order online for your next baking session.

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Nutritional information for Fresh fruit fairy cakes

Nutritional information for Fresh fruit fairy cakes

Nutrition type per serving
Calories 93 kcal
Total Fat 2.2g
Saturated Fat 1.1g
Salt 0.12g
Sugar 9.9g

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