About the bake
Fairy Cakes, or Butterfly Cakes are easy and quick to make as well as being a family favourite and delicious at the same time. We've seen our fair share of Fairy Cake recipes but this one is really easy to follow. We've also added those traditional butterfly wings to the topping which look great and it's also fun to do with the kids. We've included a video from the archives (an oldie but a goodie) which runs you through the whole process.
Method
Step 1:
Preheat the oven to 180°C (170°C fan, gas mark 5). Line a cupcake tin with cake cases, if you have no cake cases, grease and flour the individual holes.
Step 2:
Beat together the butter, sugar, eggs and vanilla extract until the mixture is smooth.
Step 3:
Sift the flour into the bowl with the baking powder. Stir in until well blended. Spoon the mix into the cake cases, if using.
Step 4:
Bake for 12-15 minutes until a skewer comes out clean when inserted. Cool on a rack before decorating.
Step 5:
To make the icing, cream the butter and sugar until fluffy and pale, add a drop of milk if needed. Add the colouring as required.
Step 6:
Using a small sharp knife carefully cut out the centre of the cake, removing the sponge and slicing in half to make butterfly wings. Spoon the buttercream into the centre and position the sponge wings on top. Dust with icing sugar to finish.
Ingredients
For the fairy cakes
- 200g Butter (unsalted)
- 200g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range)
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Self-raising white flour
- 0.5 tsp Baking powder
For the icing
- 200g Billington's Unrefined Golden Caster Sugar
- 50g Butter (unsalted)
- Food colouring
- 200g Billington's Unrefined Golden Caster Sugar
To finish
- Silver spoon icing sugar (to dust)
- Silver spoon icing sugar (to dust)
Utensils
- Cupcake tin
- Fairy cake cases
- Sieve
- Large mixing bowl
- Cooling rack
- Sharp knife
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the fairy cakes
- 200g Butter (unsalted)
- 200g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range)
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Self-raising white flour
- 0.5 tsp Baking powder
For the icing
- 200g Billington's Unrefined Golden Caster Sugar
- 50g Butter (unsalted)
- Food colouring
- 200g Billington's Unrefined Golden Caster Sugar
To finish
- Silver spoon icing sugar (to dust)
- Silver spoon icing sugar (to dust)
Utensils
- Cupcake tin
- Fairy cake cases
- Sieve
- Large mixing bowl
- Cooling rack
- Sharp knife