Makes 12 FAIRY CAKES or 6 CUPCAKES | 10 minutes prep | 25 minutes cooking


  • 110g butter or margarine, softened at room temperature
  • 110g caster sugar
  • 110g self-raising flour
  • 2 free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1-2 tbsp milk

Preheat the oven to 180°C and line 2 x 12-hole fairy cake tins with paper cases.

Cream the butter and sugar together in an electric mixer or bowl by hand until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.

Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.

Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Enjoy with my buttercream recipe! ;)

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