Fairy Cakes
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.
Total Time
1 hour
Servings
18 cakes
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)
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 (356 °F) for 12–15 minutes until well risen and golden. Cool on a rack.
12–15 minutes
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.