Fairy Cakes Recipe
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.
Ingredients
- 4 ounces Unsalted Butter softened
- 6 ounces Granulated Sugar 3/4 cup
- 2 large Egg room temperature, beaten
- 3 ounces Milk 1/3 cup
- 1 teaspoon Pure Vanilla Extract
- 8 ounces All-Purpose Flour sifted, 1 3/4 cups
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 16 ounces Unsalted Butter softened
- 1/2 cup Powdered Sugar plus more for dusting
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Milk
- 12 teaspoons Strawberry Jam
Instructions
- Preheat oven to 350°F.
- Line a muffin tin with liners.
- To a mixing bowl (to use a hand mixer) or a stand mixer bowl, add the butter and sugar.
- Beat until light and pale.
- Add the eggs and beat until mixed. Add the milk and vanilla and beat until well mixed.
- Add the flour, baking powder and salt a little at a time and beat on low until well mixed and smooth.
- Use an ice cream scoop to fill the cups halfway.
- Bake for 20 minutes until golden. When a toothpick inserted in the center it should come out clean.
- Remove from the oven and cool the cakes on a wire rack.
- Meanwhile, add the 16 ounces butter, 1/2 cup powdered sugar and vanilla extract to a bowl (to hand mix) or stand mixer.
- Beat on high until light and creamy. Add the milk and beat until mixed.
- When the cakes are cooled, cut a 1 1/2 inch, 1 inch deep circle, from the top of each, cut the circle in half.
- Add a teaspoon of jam into the hole, top with frosting, then insert the top into the shape of wings.
- Repeat with all the cakes.
- Dust the cakes with a fine dusting of powdered sugar.