Fairy cakes recipe

  • Serves 9
  • 15mins to prepare and 20mins to cook, plus 15mins to decorate
  • 485 calories / serving
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2726 CedarRecipes FairyCakes1 (h)

Fairy cakes are the ultimate children's party classic and such an easy recipe to bake. Fluffy vanilla sponge, creamy icing and sweet strawberry jam are an irresistible combination in this traditional twist on cupcakes.

  1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line a 12-hole muffin tin with 9 cupcake cases.
  2. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition. If the mixture splits, add a tablespoon of flour and whisk until the batter is smooth.
  3. Sift the flour into the mixture and using a large metal spoon, then gently fold the flour until well combined. Stir in the vanilla essence and milk. The mixture should easily drop off a spoon. 
  4. Spoon into the cases and cook for 18-20 minutes or until a skewer comes out clean when inserted into the cake.
  5. To make the buttercream icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla extract. If the mixture is too stiff, add a little milk.
  6. Cut the top off each cake and then cut the slices in half. Cover each cake with the butter icing. Put a little strawberry jam on top of each cake and push the 2 half-slices into the buttercream at an angle to make a pair of wings.
  7. Dust with icing sugar and serve.

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  • Ingredients

  • 125g (4oz) salted butter
  • 125g (4oz) caster sugar
  • 2 eggs
  • 125g (4oz) self-raising flour
  • 5ml (1tsp) vanilla extract
  • 15ml (1tbsp) milk
  • For the buttercream icing

  • 150g (5oz) unsalted butter
  • 250g icing sugar
  • 10ml (2tsp) vanilla extract
  • 60ml (4tbsp) strawberry jam
  • icing sugar, for dusting
  • Energy 2030kj 485kcal 24%
  • Fat 27g 39%
  • Saturates 16g 78%
  • Sugars 49g 54%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 61.2g Protein 3.1g Fibre 0.5g


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