Fairy cakes recipe

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

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.

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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 (8oz) icing sugar
  • 10ml (2tsp) vanilla extract
  • 60ml (4tbsp) strawberry jam
  • icing sugar, for dusting
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  • Energy 2028kj 485kcal 24%
  • Fat 27g 39%
  • Saturates 15.5g 78%
  • Sugars 48.8g 54%
  • Salt 0.2g 3%

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

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