Gorgeous Little Butterfly Cakes or Fairy Cakes
Transform your baking into pure magic with these *Gorgeous Little Butterfly Cakes*, also known as Fairy Cakes. These delightful treats are as whimsical as they are delicious, featuring light, golden sponge cupcakes topped with velvety vanilla buttercream and charming "butterfly wings" made from the cake itself. Perfect for tea parties, birthdays, or a playful afternoon snack, these miniature masterpieces come together with pantry staples like self-raising flour, caster sugar, and creamy unsalted butter. With just 20 minutes of prep and a quick 15-minute bake, these dainty cupcakes are the perfect blend of simplicity and elegance. Dust them with icing sugar for a fairy tale finish, and watch them steal the show at any gathering.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 115 grams Unsalted butter (softened)
- 115 grams Caster sugar
- 2 Eggs (large)
- 115 grams Self-raising flour
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
- 75 grams Unsalted butter (softened, for buttercream)
- 150 grams Icing sugar (sifted, for buttercream)
- 0.5 teaspoon Vanilla extract (for buttercream)
- 1 teaspoon Milk (for buttercream, optional)
Instructions
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Line a 12-hole cupcake tray with paper cupcake cases.
In a large mixing bowl, cream together the softened butter and caster sugar until pale, light, and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
Sift the self-raising flour into the mixture and gently fold it in using a spatula or wooden spoon. Add the milk and stir to achieve a smooth consistency.
Divide the batter evenly between the 12 cupcake cases, filling each about two-thirds full.
Bake in the preheated oven for 12-15 minutes or until the cakes are golden brown and a skewer inserted into the center comes out clean.
Remove the cakes from the oven and cool them in the tray for 5 minutes before transferring to a wire rack to cool completely.
To make the buttercream, beat the softened butter with a hand or stand mixer until smooth. Gradually add the sifted icing sugar and continue to beat until light and fluffy. Add the vanilla extract and a teaspoon of milk (if needed) to loosen the mixture slightly.
Once the cakes are completely cool, use a sharp knife to cut a small circular piece (about 1-inch wide and 1cm deep) from the top of each cake. Keep the cut-out pieces as these will form the butterfly wings.
Fill the hollowed center of each cake with a dollop of buttercream, smoothing the top slightly.
Cut each removed circular piece in half to form two 'wings' and arrange them on top of the buttercream, slightly overlapping, to resemble butterfly wings.
Optionally, dust the cakes lightly with icing sugar to finish and serve.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 22.4 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
