The Ultimate Traditional British Fairy Cakes Recipe

Method

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4) and line a 12-hole bun tin with paper fairy cake cases.

2. In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy.

3. Gradually add the beaten eggs one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling.

4. Sift in the remaining self-raising flour and gently fold it into the batter using a metal spoon. Stir in the vanilla extract and milk until just combined.

5. Divide the batter evenly among the paper cases, filling each about two-thirds full.

6. Place in the centre of the oven and bake for 12-15 minutes until the cakes have risen and are golden brown on top.

7. Transfer the cakes to a wire rack and allow them to cool completely before decorating.

8. To make the buttercream, beat the 75g of butter with the icing sugar and a drop of vanilla until smooth and creamy.

9. Once the cakes are cool, use a small sharp knife to cut a shallow circular piece out of the top of each cake. Cut these circles in half to create your butterfly wings.

10. Place a small dollop of jam (if using) and a spoonful of buttercream into the cavity of the cake. Press the two wing halves into the buttercream at an angle and finish with a light dusting of icing sugar.

Notes

Questions