Fairy Cakes

Fairy Cakes

 

These dainty little fairy cakes are very easy to make. The light sponge and delicate flavoured buttercream make them enjoyable to be eaten with your favourite cuppa.

 

Fairy Cakes
Prepares: 9 or 12 cakes
 
  • Preparation time: 35 minutes
  • Cooking time: 15–18 minutes

  • Ingredients
  • For the sponge
  • 140g (5 oz) self-raising/self-rising flour (1 cup)
  • 115g (4 oz) butter, softened (½ cup, or 1 stick)
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • ¼ tsp vanilla extract
  • 2 tbsp milk

  • For the filling
  • 115g (4 oz) butter, softened (½ cup, or 1 stick)
  • 170g (6 oz) icing/powdered sugar (1½ cups)
  • ¼ tsp vanilla extract
  • icing/powdered sugar to dust

  • Equipment
  • 12-cup bun or muffin tin lined with 9 or 12 paper baking cases. (The standard size baking cases are smaller in the U.K. and so the mixture will be enough to make 12. Being larger in North America, they will only make 9.)


  1. Method
  2. For the sponge
  3. Preheat the oven to 190°C (375°F) (gas 5)

  4. Sift the flour into a bowl and put to one side.

  5. Lightly whisk the eggs and vanilla extract together in a small bowl using a balloon whisk. Again, put to one side.

  6. Now cream the butter and sugar together until light and fluffy using a free-standing mixer or hand-held electric mixer.

  7. Next, gradually beat in the eggs and 2 tablespoons of the flour.

  8. Fold in the remaining flour adding the milk to make a soft consistency.

  9. Spoon into the baking cases, filling them two-thirds full.

  10. Bake for 15–18 minutes until the top of the cakes spring back when lightly touched with the tip of the finger.

  11. Leave for one minute and then remove the cakes to a cooling rack to become cold.

  12. For the buttercream filling
  13. Beat the butter until it is really soft.

  14. Slowly add half the icing/powdered sugar and beat until smooth. Then beat in the remaining sugar along with the vanilla extract until soft and creamy.

  15. To finish
  16. Cut a cone from the centre of each cake using a small pointed knife held at angle. Cut each cone in half to create two wings.

  17. Next, spoon a generous portion of buttercream into each hole and carefully place each pair of ‘wings’ on top with the cut edges facing down into the buttercream.

  18. Dust with icing/powdered sugar.