Fairy Cakes

Fairy Cakes
Category:	Dessert recipes
Servings:	18
Time:	1 hour
Difficulty:

Fairy Cakes are the British term for what Americans call 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.

Ingredients

• 125 grams butter
• 3/4 cup caster sugar
• 1 tsp vanilla or lemon extract
• 2 eggs
• 2 cups self-raising flour
• 1/2 cup milk
• If you want to make the fairy cakes into butterfly cakes:
  • 1/2 cup jam
  • 1/2 cup cream, whipped
• icing sugar to dust with

Procedure

A butterfly cake

1. Beat the butter, sugar and vanilla or lemon extract until creamy.
2. Beat in the eggs one at a time.
3. Fold in the sifted flour alternately with the milk.
4. Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
5. Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
6. If you want to make the fairy cakes into butterfly cakes:
   1. Cut out a small circle in the top of each cake (using a small knife) and cut each circle in half.
   2. Spoon a little jam in the centre hollow and top with whipped cream.
   3. Arrange the "wings" into the cream.

Dust with icing sugar before serving.