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Fairy Cakes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | Cake

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: baking, easy, recipes for cupcakes, recipes for dessert, recipes using butter, recipes using egg, recipes using self-raising flour, recipes using superfine sugar, recipes using whipped cream, recipes with images, recipes with metric units, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AFairy_Cakes)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AFairy%20Cakes&oldid=4522393

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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)

Directions

Basic cakes

  1. Beat the butter, sugar and vanilla until creamy.
  2. Beat in the eggs one at a time.
  3. Fold in the sifted flour alternately with the milk.
  4. Transfer batter to 18 greased or lined muffin cups, filling the cavities about ¾ full.
  5. Bake at 180 °C (356 °F) for 12–15 minutes until well risen and golden. Cool on a rack.

Butterfly cakes (optional)

  1. 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".
  2. Spoon a little jam in the centre hollow, and top with whipped cream.
  3. Arrange the wings into the cream.
  4. Dust with icing sugar before serving.