Recipe: Fearless Fairy Cakes
On Mother’s Day, we decided to take the time to think back on some of the things that we loved to do as children that our Mother’s taught us. It’s no surprise that baking (or at least decorating) was a huge part of each of our childhoods; whether that included dripping icing sugar and piling on as many sweets as possible on top of digestive biscuits, baking rock cakes that all of often were as hard as literal rocks…or, keeping it safe and using a cake mix to create any kind of baked perfection!
Now, not wanting to get complicated – but still wanting to make success stories in the kitchen, we thought that we’d share a very easy Fairy Cake recipe! A lovely fluffy vanilla sponge, creamy icing and sweet strawberry jam are an irresistible combination in this traditional twist on cupcakes! Why not bake them with or for your loved ones today!
125g Salted Butter
125g Caster Sugar
125g Self-Raising Flour
5ml Vanilla Extract
150g Unsalted Butter
250g Icing Sugar
10ml Vanilla Extract
60ml Strawberry Jam
We also recommend having some icing sugar for dusting.
As always, first things first – you should preheat the oven to Gas Mark 4, 180°C, fan 160°C!
From here, you can then line a 12-hole muffin tin with 9 cupcake cases of your choosing.
After measuring out the ingredients, put the butter and sugar into a bowl and whisk until light and fluffy. Once this is done, you can gradually start to add the eggs, beating between each addition. Don’t worry if the mixture splits, all you have to do is add a tablespoon of flour and whisk until the batter is smooth!
Sift the flour into the mixture and using a large metal spoon, then gently fold the flour until it is all well combined. Once you’ve done that, you can then stir in the vanilla essence and milk until the mixture can easily drop off a spoon.
Spoon into the cases and cook for 18-20 minutes or until a skewer comes out clean when inserted into the cake.
When it comes to the icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined before adding the vanilla extract. If the mixture is too stiff, simply add a little more milk!
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.
Dust with icing sugar and serve! Fabulous!
We would love to see your own creations, please do tag us in any photographs that you take of your Mother's Day bakes (our Fairy Cakes or otherwise)!
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- Jul 17