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Fairy cakes recipe

369 ratings

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. 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 (4oz) self-raising flour
5ml (1tsp) vanilla extract
15ml (1tbsp) milk

For the buttercream icing

150g unsalted butter
250g icing sugar
10ml (2tsp) vanilla extract
60ml (4tbsp) 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

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line a 12-hole muffin tin with 9 cupcake cases.
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.
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.
Spoon into the cases and cook for 18-20 minutes or until a skewer comes out clean when inserted into the cake.
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.
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.
Dust with icing sugar and serve.