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Fairy cakes recipe

Fairy cakes recipe

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This easy fairy cake recipe is lovely for afternoon tea at home or birthday parties. Fluffy vanilla sponge, creamy icing and sweet strawberry jam are a classic combination, and the butterfly decoration is simple to do but oh-so-pretty. Find out how to make fairy cakes with our step-by-step recipe and how-to videos. See method

  • Serves 9
  • 15mins to prepare and 20mins to cook, plus 15mins to decorate
  • 485 calories / serving

Ingredients

  • 125g salted butter
  • 125g caster sugar
  • 2 eggs
  • 125g self-raising flour
  • 5ml vanilla extract
  • 15ml milk

For the buttercream icing

  • 150g unsalted butter
  • 250g icing sugar
  • 10ml vanilla extract
  • 60ml strawberry jam
  • icing sugar, for dusting
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • 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

Method

  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.

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  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.

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  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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Tips and FAQs

How to make fluffy fairy cakes​?

You can ensure your fairy cakes are fluffy by making the batter carefully: start by beating (or creaming) together the softened butter and sugar really well to trap air, combine the ingredients and increase the overall volume – it should be very pale and fluffy. Next, add the eggs gradually, one at a time. Gently fold in the flour with a metal spoon until just combined, but be careful not to overmix. This should help your fairy cakes turn out light and fluffy.

How many calories are there in a fairy cake?

There are 485 calories in a fairy cake, if you follow our recipe. To reduce the calories, use less buttercream or make a simple icing with icing sugar, a little water and food colouring, if you like.

How long to cook fairy cakes​?

It takes 18-20 minutes to cook fairy cakes, but cooking times vary depending on the recipe. If you insert a skewer into one fairy cake and it comes out clean, they're done.

Can you freeze fairy cakes​?

Yes, you can freeze cupcakes, but freeze uniced. Cool the cakes completely before storing in an airtight container. Fairy cakes will keep in the freezer for up to 3 months. Defrost thoroughly before decorating.

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