Cookbook:Fairy Cakes

| Dessert | Cake

Fairy cakes are the British equivalent of American cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.

Ingredients

 * 125 g (4.4 oz) butter
 * ¾ cup (165 g / 5.8 oz) caster sugar
 * 1 tsp vanilla or lemon extract
 * 2 eggs
 * 2 cups (275 g / 9.7 oz) self-raising flour
 * ½ cup (125 ml / 4.2 oz) milk
 * ½ cup (140 g / 4.9 oz) jam (optional)
 * ½ cup (125 ml / 4.2 oz) cream (optional), whipped
 * Icing sugar for dusting (optional)

Basic cakes

 * 1) Beat the butter, sugar and vanilla until creamy.
 * 2) Beat in the eggs one at a time.
 * 3) Fold in the sifted flour alternately with the milk.
 * 4) Transfer batter to 18 greased or lined muffin cups, filling the cavities about ¾ full.
 * 5) Bake at 180 C for 12–15 minutes until well risen and golden. Cool on a rack.

Butterfly cakes (optional)

 * 1) Cut out a small circle in the top of each cake (using a small knife), and cut each circle in half to make the butterfly "wings".
 * 2) Spoon a little jam in the centre hollow, and top with whipped cream.
 * 3) Arrange the wings into the cream.
 * 4) Dust with icing sugar before serving.