Fairy Cakes

Name: Fairy Cakes
Total time: 60 min
Ingredients: 125 g (4.4 oz) butter; ¾ cup (165 g / 5.8 oz) caster sugar; 1 tsp vanilla or lemon extract; 2 eggs; 2 cups (275 g / 9.7 oz) self-raising flour; ½ cup (125 ml / 4.2 oz) milk; ½ cup (140 g / 4.9 oz) jam (optional); ½ cup (125 ml / 4.2 oz) cream (optional), whipped; Icing sugar for dusting (optional)

Fairy cakes are the British equivalent of American cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.

60 min

Ingredients

125 g (4.4 oz) butter
¾ cup (165 g / 5.8 oz) caster sugar
1 tsp vanilla or lemon extract
2 eggs
2 cups (275 g / 9.7 oz) self-raising flour
½ cup (125 ml / 4.2 oz) milk
½ cup (140 g / 4.9 oz) jam (optional)
½ cup (125 ml / 4.2 oz) cream (optional), whipped
Icing sugar for dusting (optional)

Steps

Beat the butter, sugar and vanilla until creamy.
Beat in the eggs one at a time.
Fold in the sifted flour alternately with the milk.
Transfer batter to 18 greased or lined muffin cups, filling the cavities about ¾ full.
Bake at 180 C for 12–15 minutes until well risen and golden. Cool on a rack.
Cut out a small circle in the top of each cake (using a small knife), and cut each circle in half to make the butterfly "wings".
Spoon a little jam in the centre hollow, and top with whipped cream.
Arrange the wings into the cream.
Dust with icing sugar before serving.

More recipes with butter, vanilla, eggs, flour or milk

Adapted from “Fairy Cakes” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.