Fairy Cakes

Fairy Cakes

A classic, fairy cakes with buttercream and strawberry jam are a hit with the whole family. Bake up fairy cakes and host a high tea at home!



  • 125g salted butter
  • 125g caster sugar
  • 2 eggs
  • 125g (4oz) self-raising flour
  • 1 teaspoons vanilla extract
  • 1 tablespoon milk


  • 150g unsalted butter
  • 250g icing sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons strawberry jam
  • Icing sugar for dusting


  1. Preheat the oven to 160 degrees Celsius or 180 degrees Celsius (fan-forced ovens). Line a 12-hole muffin tray with 9 cupcake cases.
  2. Place the butter and sugar into a bowl and whisk until light and fluffy. Gradually add the eggs, beating between each addition. If the mixture splits, add a tablespoon of flour and whisk until the batter is smooth.
  3. Sift the flour into the mixture and using a large metal spoon, then gently fold the flour until well combined. Stir in the vanilla essence and milk. The mixture should easily drop off a spoon.
  4. Spoon into the cases and cook for 18 – 20 minutes or until a skewer comes out clean when inserted into the cake.
  5. To make the buttercream icing, put the butter in a large bowl and beat until creamy. Sift in the icing sugar and whisk until well combined. Add the vanilla extract. If the mixture is too stuff, add a little milk.
  6. Cut the top off each cake and then cut the slices in half. Cover each cake with the butter icing. Put a little strawberry jam on top of each cake and push the 2 half slices into the buttercream at an angle to make a pair of wings.
  7. Dust with icing sugar and serve.