Fairy Cakes
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.
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)
Ingredients for 8 servings (1.1 kg) · the original recipe
Method
- 1
Basic cakes: 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 180 C for 12–15 minutes until well risen and golden. Cool on a rack.
Oven - 6
Butterfly cakes (optional): 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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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