Fairy Cakes
Photo: User:Lcarsdata, CC BY-SA 3.0
Fairy cakes are the small British cousin of the American cupcake, and this version makes 18 from a simple creamed batter. The mixture is enriched with vanilla or lemon and loosened with milk, which keeps the crumb soft. Leave them plain, or cut a lid from each, fill with jam and whipped cream, and set the halves back as butterfly wings. It is an easy bake for a tea table.
Instructions
Beat the butter, sugar and vanilla or lemon extract together until the mixture is creamy and pale.
Beat in the eggs one at a time, making sure each is mixed in before adding the next.
Sift the flour over the bowl and fold it in alternately with the milk, until you have a smooth batter with no dry streaks.
Grease or line 18 muffin cups and divide the batter among them, filling each cavity about three quarters full.
Bake at 180 °C (356 °F) for 12 to 15 minutes, until the cakes are well risen and golden. Move them to a rack and let them cool completely.
For butterfly cakes, use a small knife to cut a small circle from the top of each cake, then cut each circle in half to make two wings.
Spoon a little jam into the hollow in each cake and top with whipped cream.
Set the two wing halves into the cream so they stand up like wings, and dust with icing sugar before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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