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Butterfly cakes on a wire rack decorated with sprinkles Tried & Tested

Simple fairy cakes

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2.966 stars based on 83 ratings

Everyone loves a fairy cake, especially children. You don’t have to be a kid though to enjoy these scrumptious bites.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cakes

For the icing

  • 50g 1⅞ oz Butter
  • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (fan 150°C, gas mark 3). Line a muffin tray with 10-12 paper cases.

  2. Classic mode Step 2

    Whisk together the oil, eggs and vanilla extract

    Ingredients for this step

    • 150ml 5⅛ fl oz Vegetable oil
    • 2 2 Egg(s) (free range)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Add the sugar and flour and mix until well blended.

    Ingredients for this step

  4. Classic mode Step 4

    Spoon the mixture into the paper cases and bake for 15-20 minutes until golden on top. Insert the tip of a knife into the cases and it should pull away clean if they’re done.

  5. Classic mode Step 5

    Allow to cool on a rack. Once cooled, draw a sharp knife slightly in at an angle around the top of the cake so that you cut a little section away. Cut it in half to make wings.

  6. Classic mode Step 6

    To make the icing, slightly warm the butter to soften and add the icing sugar a little at a time until all of the icing sugar is incorporated.

    Ingredients for this step

    • 50g 1⅞ oz Butter
    • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
  7. Classic mode Step 7

    Spoon the icing on to each cake, making sure to place the wings at angles into the butter icing. Dot the sprinkles over each cake.

    Ingredients for this step

    • Sprinkle decorations