These are often called cup cakes, probably because they are made in little paper cups, but fairy cakes is far more appealing a name. If you have small children around, get them to help, as they love this kind of thing.
Paper cases, 200g of butter, 200g of sugar, four eggs, 200g of self raising flour (sieved), one of the following: grated lemon rind, grated orange rind, one heaped tablespoonful of sieved cocoa, 50g of roughly chopped dried cherries or cranberries, 50g of chocolate chips, 50g of frozen blackberries or blueberries, the seeds of a vanilla pod, one teaspoonful of instant coffee dissolved in a little hot water, or a pinch of crushed saffron threads and poppy seeds.
Beat the butter and sugar until they are light and fluffy. Then beat in the eggs one at a time, beating well in between each addition. Gently fold in the flour and the flavouring you have chosen, until all is smoothly incorporated. Spoon the batter into paper cases and bake the cakes at gas mark 4/180 C for about 20-25 minutes or until they have risen and are golden and firm. Remove them from the oven and let them cool on a rack. Then ice them with some glace icing made by dissolving icing-sugar with just enough water to make a soft paste. Flavour or colour the icing to match the flavour of the cakes, and sprinkle with sugar decorations while the icing is still soft, if you like these.