Fairy Cakes are sometimes also called cupcakes, or “patty cakes.”
For the buttercream frosting:
1/2 Cup butter, softened
3/4 Cup confectioner’s (powdered) sugar
1/4 Cup unsweetened cocoa powder, sifted
1 or 2 Tbsp milk
milk chocolate and white chocolate “buttons” or other small chocolates
Heat oven to 350F and line a cupcake pan with paper liners.
Using an electric mixer on medium speed, whisk the eggs, vanilla and sugar together in a bowl until light and fluffy. Carefully and slowly add the butter and flour and whisk to combine.
Pour the cake batter into the paper-lined cupcake tins. Bake the cakes for 15-20 min, or until golden-brown on top. A toothpick inserted into the middle of one of the cakes should come out clean when the cupcakes are done. Remove from oven, and set aside to cool for 10 min on a wire rack before removing cakes from the cupcake pan.
To make the frosting, beat the softened butter with an electric mixer in a large bowl until soft. Add half of the powdered sugar and beat until smooth. Add the remaining powdered sugar and, cocoa powder and one Tbsp of the milk; beat until creamy. Add more milk if necessary to bring the icing to the proper consistency.
Once the fairy cakes are completely cooled, top them with the buttercream frosting and decorate each cupcake with the chocolate buttons or other candy decorations.