Butterfly fairy cakes

    Butterfly fairy cakes

    173saves
    50min


    103 people made this

    About this recipe: Featuring a moist vanilla sponge, these fairy cakes are as cute to look at as they are delicious to eat!

    Hertfordshire, England, UK
    Sponsored by

    Ingredients
    Makes: 9 fairy cakes

    • 110g (4 oz) salted butter
    • 110g (4 oz) caster sugar
    • 2 eggs
    • 110g (4 oz) self raising flour
    • 1 teaspoon vanilla extract
    • 1 tablespoon milk
    • For the buttercream icing
    • 150g (5 oz) unsalted butter
    • 250g (9 oz) icing sugar
    • 2 teaspoons vanilla extract
    • 4 tablespoons strawberry jam
    • icing sugar, for dusting

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with 9 cupcake cases.
    2. Put the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition. If the mixture splits, add a tablespoon of flour and whisk until smooth.
    3. Sift the flour into the mixture. Using a large metal spoon, gently fold in the flour until well combined. Stir in the vanilla and milk. The mixture should easily drop off a spoon. Spoon into the prepared tin.
    4. Bake for 18 to 20 minutes in the preheated oven, or until a skewer comes out clean when inserted into a cake.
    5. To make the buttercream icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla. If the mixture is too stiff, add a little milk.
    6. Cut the top off each cake and then cut the slices in half. Cover each cake with the butter icing. Put a little strawberry jam on top of each cake and push the 2 half-slices into the buttercream at an angle to make a pair of wings.
    7. Dust with icing sugar and serve.

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    Reviews (5)

    5

    These were easy to make look and taste yummy - 08 Mar 2015

    4

    This recipe is the best sponge ever really light and fluffy excellent for any type of sponge Victoria fairy any....I'm amazed it's so professional I'd recommend it to everyone - 03 Mar 2014

    2

    These taste amazing! I use the cake recipe whenever I'm making sponge (I'm not sure if it's the addition of milk but the recipe makes a lovely tasting sponge that's well-risen, very moist and with good texture). I personally add far less sugar in my buttercream (5:6 ratio). If making in muffin cases you'll end up with six. - 11 Feb 2014

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