Fairy cakes (also known as butterfly cakes) are light, fluffy vanilla cupcakes with the top cut off. They’re filled with strawberry jam, topped with buttercream frosting, and the top is replaced in the shape of wings.
Which came first, the fairy or the cupcake? As far as I can find out, cupcakes came across the Atlantic from west to east at the turn of the century.
I don’t have evidence of how the look of the cakes came about. I can only imagine when someone decided to cut off the top and fill the cakes, they didn’t know what to do with the top so they cut in half and stuck them into the frosting in the shape of wings.
This is would explain where the name came from, both fairies and butterflies have wings. The name could also have something to do with their small size.
When it comes to all my British recipes I’ve made, I always have a more than a few sentences on the name and origin of the recipe, today this is all the information I have.
Personally, I’ve never had much of a sweet tooth, but my sweet tooth would always be there for fairy cakes, and they were my favorite treat growing up.
When I first made them in my high school home economics class, I realized that home baked is so much better than bought. I haven’t made them in some years, but I do admit after making these, I may have had more than 1… in the same sitting.
Hey, it’s easy to do because they’re so light and not too sweet! Make them, you’ll see.
These fairy cakes would be the perfect ladylike cake for an afternoon tea. The important components for afternoon tea are a selection of tea sandwiches and pretty cakes, and these fairy cakes fit the bill nicely.
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