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Fairy Cakes

Updated: Nov 22, 2022

Prep time: 10 minutes

Cook time: 15-20 minutes

Makes 9-12


-1/2 cup/125 g salted butter

-1 cup/ 125g caster sugar

-2 eggs

-1 cup/ 125g self-raising flour

-1 tsp/5ml vanilla extract

-1 tbsp/15 ml milk

*Buttercream frosting:

-2/3 cup/150g unsalted butter

-250g icing sugar

-2 tbsp/10 ml vanilla extract

-4tbsp/ 60ml strawberry jam

-powder sugar, for dusting


  1. Preheat the oven to 350F. Line a 12-hole muffin tin with 12 cupcake liners.

  2. Put the butter and sugar in a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition. If the mixture splits, add a tablespoon of flour and whisk until the batter is smooth.

  3. Sift the flour into the mixture and using a large, metal spoon, gently fold the flour until well combined. Stir in the vanilla extract and milk. The mixture should easily drop off a spoon.

  4. Spoon into the liners and cook for 18-20 minutes or until a tooth pick comes out clean after inserted.

  5. Meanwhile make the buttercream frosting: Put the butter into a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla extract and combine. If the mixture is too stiff, add a little milk.

  6. Cut the top off of each cake and then slit them in half (making wings). Cover the hole of each cake with a little strawberry jam, then top with buttercream frosting. Push the 2 half-slices into the buttercream at an angle to make a pair of wings. Dust with powdered sugar and serve.

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