Cookbook | Ingredients | Recipes | Dessert | Cake
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.
- 125 grams (4.4 oz) butter
- ¾ cup (165 grams (5.8 oz)) caster sugar
- 1 tsp vanilla or lemon extract
- 2 eggs
- 2 cups (275 grams (9.7 oz)) self-raising flour
- ½ cup (125 milliliters (4.2 US fl oz)) milk
For butterfly cakes (optional)
- ½ cup (140 grams (4.9 oz)) jam
- ½ cup (125 milliliters (4.2 US fl oz)) cream, whipped
- icing sugar to dust with
- Beat the butter, sugar and vanilla or lemon extract 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 cake rack.
To make butterfly cakes:
- 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.