Description
Experience the gentle charm of traditional British baking with these light-as-air fairy cakes, featuring a delicate vanilla crumb and a simple, glossy icing. Perfect for tea time, these petite treats are a nostalgic farmhouse staple that come together with just a few pantry essentials.
Ingredients
- 110g unsalted butter, softened
- 110g caster sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 110g self-raising flour, sifted
- 200g icing sugar, sifted
- 1-2 tbsp whole milk
- Optional: natural food coloring, sprinkles, or dried edible petals
Instructions
- Preheat your oven to 180°C (160°C fan) and line a 12-hole cupcake tin with paper cases.
- In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale and visibly fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Sift the self-raising flour over the mixture and gently fold it in with a metal spoon until just smooth.
- Divide the batter evenly among the paper cases and bake for approximately 20 minutes until golden and springy to the touch.
- Transfer the cakes to a wire rack to cool completely while you whisk the icing sugar and milk together into a thick, smooth consistency.
- Spoon the icing onto the center of each cooled cake and top with sprinkles or petals before the icing sets.
Notes
To ensure the lightest possible crumb, always sift your flour from a height to incorporate extra air and make sure all ingredients are at room temperature before starting. If your icing is too runny, simply add a bit more sifted sugar; if it is too stiff, add milk a few drops at a time until it reaches the desired flow.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: British