Equipment
Ingredients
Sponge
- 110 g unsalted butter, very soft room temperature
- 110 g caster sugar
- 2 eggs, large, room temperature
- 5 ml vanilla extract
- 110 g self-raising flour
- 15 ml whole milk
Decoration
- 150 g icing sugar, sifted
- 25 ml warm water
- food coloring, liquid or gel
- sprinkles
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 204 kcal
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 23 g
- Sodium
- 15 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 54 mg
- Potassium
- 27 mg
- Calcium
- 10 mg
- Iron
- 0.3 mg
- Magnesium
- 4 mg
- Phosphorus
- 31 mg
- Zinc
- 0.2 mg
- Vitamin A
- 78 mcg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 13 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan-assisted. Line a 12-hole bun tin with paper cases.
In a large bowl, cream the softened butter and caster sugar together using an electric mixer until pale, fluffy, and significantly increased in volume.
Beat in the eggs one at a time, adding a teaspoon of the flour with each egg to prevent curdling. Mix in the vanilla extract.
Sift the remaining flour into the bowl and gently fold it in using a large spoon or spatula. Do not overmix. Stir in the milk to create a 'dropping consistency' (batter falls reluctantly from a spoon).
Divide the mixture evenly between the paper cases (about half full). Bake for 12-15 minutes until golden and springy to the touch.
Remove from the tin immediately and transfer to a wire rack to cool completely before icing.
Sift the icing sugar into a bowl. Gradually add warm water (and coloring if using), stirring until you have a thick, glossy paste that coats the back of a spoon.
Spoon the icing over the cooled cakes and immediately top with sprinkles before the icing sets.
Chef's Notes
- The distinction between fairy cakes and cupcakes is size and topping: fairy cakes use a shallow 'bun tin' and simple glacé icing, whereas cupcakes use deep muffin tins and buttercream.
- Ensure all ingredients, especially eggs and butter, are at room temperature to prevent the batter from curdling (separating).
- If using plain flour instead of self-raising, add 1.5 teaspoons of baking powder and sift thoroughly.
- For a variation, cut the top off the cake, place a dot of jam and cream, then cut the top in half and arrange like wings to make 'Butterfly Cakes'.
Storage
Freezer: 3 months — Freeze uniced sponges only.
Troubleshooting
Cakes have sunk in the middle
Cause: The oven door was opened too early or the batter was over-mixed
Fix: Fill the sunken center with extra icing or jam to hide the dip (aka 'Butterfly Cakes')
Prevention: Do not open the oven door before the 10-minute mark; fold flour in gently
Cultural Context
Fairy cakes are a staple of British childhood parties and village fetes. Their name derives from their diminutive size, fancifully deemed small enough for fairies to eat. Unlike their American cupcake cousins which surged in popularity in the 2000s, fairy cakes prioritize a light, airy sponge over heavy frosting.
