Fairy Cake Recipe - Fairy Cake Recipe.

Fairy cakes are a delightful classic, bringing a touch of nostalgia and charm to any occasion. These small, individual cakes are perfect for single servings, making them a convenient and mess-free treat for parties, picnics, or simply enjoying at home. Often baked in small paper cases, they're essentially miniature versions of larger cakes, complete with delicious frostings and decorations.

What Are Fairy Cakes?

Fairy cakes are beloved for their petite size and charming appearance. Designed to be a single-serving delight, they are typically baked in small paper cup cases or muffin tins. They're very similar to what many people call "cupcakes," and indeed, the name "cupcake" originally came from the practice of measuring ingredients by the cup, or baking cakes in cup-shaped containers.

These individual treats are incredibly versatile, suitable for various events like children's birthday parties or casual gatherings. Since they come in their own cases, they eliminate the need for plates, utensils, or cutting, offering a more convenient option than traditional large cakes. Their whimsical name also adds to their appeal, often associated with magical fairies and childhood wonder.

Classic Fairy Cake Recipe

Ready to bake a batch of these enchanting treats? Here's a straightforward recipe for classic fairy cakes.

Yield & Equipment

• Yield: 24 mini cakes or 12 larger cakes.
• Equipment:
  • For mini cakes: A 12-hole tartlet tin (approx. 5 cm rim, 1.5 cm depth).
  • For larger cakes: A 12-hole bun tin (approx. 6.5 cm rim, 2 cm depth).
  • Small paper cases to fit your chosen tin size.

Ingredients

• 125g (4 oz) softened butter or soft margarine
• 125g (4 oz) caster sugar
• 2 large eggs
• 1 tsp vanilla extract, cinnamon, or ground mixed spice
• 125g (4 oz) self-raising flour
• 2 tsp milk

Instructions

1. Preheat your oven to 190°C (375°F / Gas Mark 5). Place paper cases into the holes of your baking tin, or lightly butter the tin if not using cases.
2. In a large mixing bowl, beat the softened butter (or margarine) and caster sugar together until light and fluffy. You can use a wooden spoon or an electric whisk, ensuring no sugar granules remain.
3. In a separate bowl, lightly beat the eggs.
4. Gradually add the beaten egg to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract (or chosen spice).
5. Sieve the self-raising flour into the mixture and gently fold it in. Add the milk and any remaining flour, mixing until you have a soft, dropping consistency.
6. Spoon the mixture evenly into the prepared paper cases.
7. Bake in the preheated oven for approximately 12 minutes, or until the cakes are risen and