Butterfly fairy cakes

    50 min

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


    Hertfordshire, England, UK
    367 people made this

    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

    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 in English (6)


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


    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


    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