Cookbook:Fairy Cakes

Fairy Cakes
Category Dessert recipes
Servings 18
Time 1 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.


For butterfly cakes (optional)

  • ½ cup (140 grams (4.9 oz)) jam
  • ½ cup (125 milliliters (4.2 US fl oz)) cream, whipped


A butterfly cake
  1. Beat the butter, sugar and vanilla or lemon extract 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 cake rack.

To make butterfly cakes:

  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.