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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Fairy Cakes

Serves 18 · 60 minutes

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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)

Method

  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.