Preheat the oven to 180°C (160 fan/ Gas 4) and line a 12 hole bun tin with paper cases.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
100 g Butter, 100 g Caster Sugar
Beat in the eggs and vanilla extract.
2 Eggs, 1 teaspoon Vanilla Extract
Fold in the flour then spoon the mixture into the paper cases.
100 g Self Raising Flour
Bake in the oven for 10-12 minutes until golden brown. Allow to cool on a wire rack.
For the icing, whisk together the icing sugar and water (add the water gradually as you may not need all of it) until you get a thick drizzling consistency. Spoon the icing onto the tops of the fairy cakes and finish with the sprinkles. Allow the icing to set for 1 hour before serving.
300 g Icing Sugar, 2-3 tablespoon Water, 4 tablespoon Sprinkles