Classic Fairy Cakes is a traditional British recipe for a classic small cupcake of a sponge cake mix that are cooled before the top is sliced off, the hole is filled with buttercream icing and the cut-off top is halved and re-attached to the cake as 'wings'. The full recipe is presented here and I hope you enjoy this classic British version of: Classic Fairy Cakes.
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Ingredients:
150g caster sugar
110g butter, softened
2 eggs, beaten
1 tsp vanilla extract
190g self-raising flour
100g icing sugar
90g butter
a few drops of vanilla extract
Method:
Cream together the sugar and butter until light and fluffy then add the beaten eggs a little at a time, mixing thoroughly after each addition. Add the vanilla extract, mixing to incorporate. Stir-in the flour until completely incorporated.
Place fairy cake (cupcake) papers in the wells of a jam tart tin and place a generous tablespoon of the batter in each one. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes, or until they are golden brown and the tops spring back when lightly pressed with your fingers.
Set aside on a wire rack to cool before serving. Meanwhile cream together the icing sugar, butter and a few drops of vanilla extract to make a butter cream. Cut off the tops of each fairy cake with a knife. Spread the tops with a little of the butter cream then cut the tops in half and stick these in the butter cream to make the 'wings' of the fairy cakes.
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