How to make fairy cakes


  • 100g/3½oz unsalted butter, softened
  • 100g/3½oz caster sugar
  • 2 free-range eggs, at room temperature, lightly beaten
  • 100g/3½oz self-raising flour
  • 1 tsp vanilla extract
  • ¼ tsp fine salt
  • 1 tbsp milk
  • + 5 more ingredients
    • 125g/4½oz unsalted butter, softened
    • 200g/7oz icing sugar, sifted
    • 1 tbsp milk
    • 1 tsp vanilla extract
    • lemon curd or jam for the topping (optional)

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) 2. Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gr...

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