Fairy Cakes

No sniggering at the back ……………. you know who you are!!!

Despite their name, these are still a passion with the men in my life (well the two younger ones anyway – can’t vouch for the older fuddy duddy’s)



They are always welcome at the tea table – and there is something darling and retro about producing these when a friend pops around for coffee.

Today we are off to visit a friend – so time to whip up a quick batch of these to go in the “going visitin’ tin”

So first you got to start with a batch of plain old vanilla cupcakes – kiddy or grown up size, you choose.


  • 125g soft margarine
  • 125 g caster sugar
  • 125 g SR flour
  • 1/2 tsp baking powder
  • 2 beaten eggs
  • 1/2 tsp vanilla extract


Put all the ingredients into a large bowl and with an electric mixer beat for 2 minutes at which point the batter should be pale, fluffy with an almost velvet sheen to it.

Share the mixture out between 24 paper cases (or 18 muffin cases) and bake in a pre-heated oven at 170 for about 20 minutes or until a piece of raw spaghetti pushed into the middle comes out clean.

Remove from the oven and allow to cool on a wire rack.

When the cakes are cold, take a sharp knife and cut out a little disc from the top leaving a little saucer shape indent on the top of the cake.

Now make up a batch of butter icing



  • 50g soft butter
  • 100g icing sugar
  • 1/2 tsp vanilla extract
  • a tiny splash of milk


Using an electric whisk soften the butter, add the icing sugar and vanilla extract with a teaspoon of milk.

Beat until everything is incorporated and the icing looks smooth an fluffy.

Use a heaped teaspoon of icing to fill the saucer shaped indents in the cakes.

Cut the “wings” in half and place on the butter icing.

Dusting of icing sugar

There you go – cakes with fairy wings (of course the Big Boy now calls them “Butterfly Cakes” – but you and I know he still believes in Fairies)

And off we go “a – visitin'”

Leave a comment

Your email address will not be published. Required fields are marked *