Preheat oven to 200 C/ 180 fan and line a 12 hole muffin tin with paper cases.
Cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time, with a spoonful of flour, and beat well until incorporated.
Add the vanilla and milk and beat until the mixture is smooth and creamy.
Fold in the sprinkles and spoon the batter into the prepared cases so that they are 2/3 full.
Bake for 15-20 minutes until well risen and golden. Transfer to a wire rack to cool completely.
When the fairy cakes have cooled completely use a bread knife to cut the tops off.
Roll the white ready to roll icing out to a thickness of 1/4 inch. Using a round cookie cutter the same size as the top of the fairy cakes cut out 12 circles.
Brush the tops of the cut fairy cakes with the melted, sieved apricot jam and place one circle of icing on the top.
Make the cat ears by rolling two even sized balls of white ready to roll icing sugar about the size of a small marble. Place a tiny ball of pink ready to roll icing on the outside of the white and use your fingers to shape it into a triangular ear shape. Stick on to the top edge of the white circle.
Make a pink nose with a small ball shaped in to a triangle.
Using the black edible ink pen draw on eyes, a mouth and whiskers.
Leave out in the air to dry completely before serving.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.