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Fairy Cakes
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

These classic fairy cakes are made with UK measurements - no more cups!

Course: Dessert
Cuisine: British
Keyword: butter, caster sugar, coconut milk, icing sugar, salt, self raising flour, vanilla
Servings: 12 cupcakes
Author: Emma Walton
For the cakes
  • 100 grams self raising flour
  • 100 grams butter
  • 100 grams caster sugar
  • 2 eggs
  • 1 pinch salt
For the buttercream
  • 600 grams icing sugar
  • 300 grams butter
  • 1 vanilla pod seeds only
  • 2 tbsp milk
  1. First pop the oven on to gas mark 4 (160 C) and weigh out all of your ingredients.
  2. After weighing out your ingredients cream the sugar and the butter together in a big bowl using an electric whisk.

  3. Make sure you cream the butter and the sugar for a long time! This is essential for light and fluffy cakes. You will know when the butter and sugar is creamed enough as the colour will go from a bright yellow to a much paler, creamier yellow. The mixture will also be extremely soft to the touch!
  4. Once the butter and sugar has been creamed beat your two eggs.
  5. Slowly add a little bit of the beaten egg mixture to your butter and sugar, whisking thoroughly in between each addition! Again make sure it is thoroughly whisked before adding more.
  6. Once all of the egg is mixed in, sift the flour and the pinch of salt into the bowl. 

  7. Lightly fold the flour into the mixture until it is all combined!
  8. They are now ready for the oven!!! They will take roughly 20-25mins.
  9. Once they have gone a nice golden colour, poke a knife or metal skewer into one of the cakes. If it comes back clean they are ready!
  10. Leave the cakes to cool.

To decorate
  1. Beat the butter until it begins to soften, slowly adding the vanilla ad icing sugar.
  2. Using a hand whisk, mix together until smooth, adding a splash of milk if necessary.
  3. The consistency should be soft but firm enough to hold its shape when piped.