Cookbook:Fairy Cakes

Fairy Cakes
CategoryCake recipes
Yield18 cakes
Time1 hour

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.

Ingredients edit

Procedure edit

A butterfly cake

Basic cakes edit

  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) edit

  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.