Cookbook:Fairy Cakes

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Fairy cakes are the British equivalent of American cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.

• 125 g (4.4 oz) butter
• ¾ cup (165 g / 5.8 oz) caster sugar
• 1 tsp vanilla or lemon extract
• 2 eggs
• 2 cups (275 g / 9.7 oz) self-raising flour
• ½ cup (125 ml / 4.2 oz) milk
• ½ cup (140 g / 4.9 oz) jam (optional)
• ½ cup (125 ml / 4.2 oz) cream (optional), whipped
• Icing sugar for dusting (optional)

1. Beat the butter, sugar and vanilla until creamy.
2. Beat in the eggs one at a time.
3. Fold in the sifted flour alternately with the milk.
4. Transfer batter to 18 greased or lined muffin cups, filling the cavities about ¾ full.
5. Bake at 180 °C (356 °F) for 12–15 minutes until well risen and golden. Cool on a rack.

1. Cut out a small circle in the top of each cake (using a small knife), and cut each circle in half to make the butterfly "wings".
2. Spoon a little jam in the centre hollow, and top with whipped cream.
3. Arrange the wings into the cream.
4. Dust with icing sugar before serving.