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Fairy Cakes

Fairy Cakes — a cake recipe, 9 ingredients, about 60 min.

60 min · Cake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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)
Make it lactose-friendly
  • 125 g (4.4 oz) butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ½ cup (125 ml / 4.2 oz) milk → lactose-free milk, oat milk, or almond milk
  • ½ cup (125 ml / 4.2 oz) cream (optional), whipped → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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 for 12–15 minutes until well risen and golden. Cool on a rack.
  6. 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".
  7. Spoon a little jam in the centre hollow, and top with whipped cream.
  8. Arrange the wings into the cream.
  9. Dust with icing sugar before serving.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0