With any cake mixture, especially fairy cakes, it's important not to over-whisk the ingredients once the eggs have been beaten in because too much air will cause tunnels in the cakes. Also, bring the eggs and milk to room temperature before using.
Takes: 30 mins, plus cooling
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 300 | 30g | 16g | 9g | 0.4g |
| 15% | 33% | 23% | 45% | 7% |
... of an adult's Guideline Daily Amount
For fairy cakes:
100g (4oz) butter
100g (4oz) golden caster sugar
2 eggs, mixed with 2tsp vanilla extract
100g (4oz) self-raising flour
1-2tbsp milk
For the topping:
100g (4oz) butter
200g (8oz) icing sugar
1tsp vanilla extract
Lemon curd
1. Line a 12-hole muffin tin with paper bun cases.
2. Cream the butter and the sugar in a food mixer until light and fluffy, then gradually beat in the eggs and the flour. Add the milk so the mixture easily drops off a spoon.
3. Put 1tbsp of mixture into each cake case and bake near the top of a preheated oven at Gas 5/190°C/375°F for 12-15 mins, until springy to the touch, golden and risen. Transfer to a wire rack to cool.
4. For the topping, beat the butter with 50g (2oz) icing sugar, then add the rest of the icing sugar and the vanilla extract (add a few drops of natural food colouring for coloured icing). Scoop the very top off each cake and cut in half to make 'wings'. Mix some lemon curd into the butter cream, then fill each cavity and place the 'wings' on top. Or spread over coloured butter cream and add decorative flowers (we got ours from Squires Kitchen Tel: 01252 711749 or visit www.squires-group.co.uk
Top tip: To store, put unfilled buns in a cake tin or airtight container for 2 days, or freeze.
Where to next?
More fairy cake recipes
More cake recipes
Party food for kids
Got a great cake recipe? Send it in to us
Save money on food with our coupons. Simply cut them out and take them to the shops with you.