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  • Recipes
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  • Cake
  • Celebration cakes
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  • Birthday cupcakes

Great for children's snacks and for parties, these perfect fairy cakes are full of vanilla flavour and easy to make.

Sussex, England, UK

279 people made this

IngredientsServes: 12

  • 125g caster sugar
  • 125g self-raising flour
  • 125g softened butter
  • 2 beaten eggs
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 180C / Gas 4.
  2. Cream butter and caster sugar. Add beaten egg bit by bit and mix well. Fold in self-raising flour mix until smooth. Add milk and mix. Add vanilla extract and mix.
  3. Place 12 cake cases onto baking tray. Spoon the mixture into the cases.
  4. Place cakes in the oven for 15 to 20 minutes or until golden. Remove from oven and leave to cool. Add icing sugar and toppings once completely cool, if wanted.

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

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Reviews & ratingsAverage global rating:(24)

Reviews in English (23)

amazing recipe. So simple and the cakes came out moist and delicious. Im not much of a baker so for this recipe to work for me it's pretty amazing!-28 Mar 2012

lovely soft and fluffy Brill !!-24 Feb 2011

Very easy to make but was a bit disappointed, they didn't rise much atall and weren't nearly as fluffy as I would have liked. They still tasted good though.-23 May 2012

Mary Berry’s Deliciously Good Iced Fairy Cakes

I want to set up a group of easy baking recipes to make with kids or older children can make by themselves as I love to get in the kitchen with my Grandchildren, there are many great recipes out there that you can make together from simple all-in-one cakes and you can decorate them together to easy tray bakes and biscuits so I really hope to find you some great recipes

Here below is an excerpt from the website about baking together with children

Baking isn’t just about getting a yummy treat it also teaches little ones important life skills. Get them to help you measure out ingredients to practice their counting and grasp of weights and measures. Wet ingredients help foster interest in volume and of course there’s the timing of each bake too. Kids will love counting down the minutes until they can bring their homemade bakes out of the oven and this is the best way we know of getting our kids to sit quietly and watch a timer! If you have slightly older children then you could let them take the baking from the oven themselves, making sure they use oven gloves and go carefully, to teach them about heat safety.

This particular recipe has been brought to you by goodtoknow.co.uk, thanks for sharing it with us, this recipe comes with a video tutorial too

Here is a n excerpt about these cakes

Mary Berry’s iced fairy cakes are so easy to make using store cupboard ingredients and they area ready in 30 minutes! This easy recipe shows you how to make a batch of 12 simple fairy cakes and how to decorate them with a simple icing and sweets. Get the kids to help you make these tasty fairy cakes they can learn how to crack eggs and make smooth icing to drizzle on top of your mini sponges. This recipe couldn’t be easier, but comes out perfectly every time – and everyone loves a fairy cake! These fairy cakes make the perfect birthday treat, party food or food gift for friends, family and little ones. Mary Berry’s iced fairy cakes recipe is taken from one of her most famous books, Mary Berry’s Baking Bible.

Fool-proof fairy cakes

I’m not sure whether it is the prospect of the Diamond Jubilee, Euro 2012 (apparently it is some kind of soccer tournament) and of course, the London Olympics but here in the UK people are becoming very patriotic and decidedly nostalgic. 1970s retro is the new black!

For those of us of a certain age the 70’s represent our childhood. We are talking space hoppers, chopper bikes and CHiPs on TV. 1977 was, of course, the Silver Jubilee and we like many other people had a street party. Yes, the wall papering tables were erected and bedecked with red, white and blue crepe paper and anything that stood still long enough was tied up with bunting! We are talking cheese and pineapple on sticks, sausage rolls and dried up egg butties that no-one ever eats. One “posh” neighbour even provided vol-u-vents! The pudding table was laden with sherry trifle, black forest gateaux (hey, it was the 70s!), pink wafer biscuits and of course, fairy cakes.

Well, so I’m told anyway! Jubilee day I had German measles so was in quarantine! Whilst everyone else was outside enjoying themselves I was in bed poorly sick.

The afore mentioned fairy cakes are experiencing a bit of a revival at the moment. Cupcakes have been very popular for number of years now but many people, myself included, find them a bit overbearing. I would certainly struggle to eat a whole one! Fairy cakes, however, are absolutely perfect, couple of bites and they are gone.

This recipe is meant to be fool-proof so with fools in mind lets set out a few ground rules:

  • allows preheat your oven. If you put your cakes into a cold oven they will not cook evenly.
  • invest in a set of scales, ideally ones that measure in imperial and metric. Baking is a science, you need to weigh your ingredients accurately
  • always use a fairy cake tray to stand your cake cases in. If you don’t the weight of the cake mixture will cause the case to open out and your cakes will be big and flat.
  • weigh out all your ingredients before you start. There is nothing worse than discovering half way through making your cake that you don’t have enough flour or cocoa or baking powder!


1 level teaspoon baking powder

  1. Preheat oven to 160◦ C fan / 180 ◦ C. Place the cake cases into the cake tray.
  2. Beat together the sugar and butter until light and fluffy. I use a Kenwood mixer but you can just as easily do it by hand, just make sure the butter is really soft.
  3. Beat in the eggs and vanilla extract
  4. Gently stir in the flour and baking powder until evenly mixed. You may need to add a splash of milk. The mixture should drop easily from a spoon.
  5. Spoon the mixture into the cake case until the cases are half full. I use a small ice cream scoop for this.
  6. Bake in the oven for 10-15 mins. It takes 12 minutes exactly in my fan oven. The cakes should be golden brown and well risen.
  7. Remove the cakes from the tray and place on a cooling rack.
  8. Once cooled the cakes are ready to decorate.

Decorating suggestions:

  • pipe a swirl of buttercream on the top of each cake
  • make them into butterfly cakes by cutting the crown of the cake off. Add a small blob of buttercream. Cut the removed crown in half and sink into the buttercream on an angle.
  • ice the cake with glace icing (icing sugar and water mixed into a stiff paste). Add half a cherry or sprinkles.

This recipe can easily be adapted too. Try the following:

  • substitute 1oz of flour for 1 oz of cocoa
  • add a little grated lemon peel or orange peel to the mixture
  • add 1-2oz sultanas or raisins to the mixture
  • add 1-2oz quartered glace cherries to the mixture
  • add 1-2oz chocolate chips to the mixture

This recipe is perfect for that rainy Sunday afternoon when the kids need to be entertained and you need a nice tea time treat. They would be the perfect addition to any Diamond Jubilee street party feast too.


Preheat the oven to 200°C/Fan 180°C/gas 6.

Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.

Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.

Fill each paper case with the mixture.

Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

To make the icing, beat the butter and icing sugar together until well blended.

Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.

Magical Christmas Fairy Cakes - Christmas Fairy Cupcakes

Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.

How to decorate a fairy cake

  1. Start by baking the cake per recipe instructions below, allow the cake to fully chill.
  2. Once frosted, roll a layer of sugar dust mixed with sprinkles along the bottom 1/3 of the cake.
  3. Next take a large spoon with icing in it and gently run along the top of the cake to create the now famous drip lines, which make any cake look utterly magical.

End by piping little fairy mounds on top of the cake with a bit more sprinkles. Before serving place a sparkler candle (since it is obviously the most magical kind) on the cake for celebration time.

Allow to cool for at least 1.5 hours before removing. Remove carefully from mold by placing another cookie sheet on the “cake side” of the mold and then flipping both cookies over. Gently pull off the mold and see how you did!!

Like this:

Cupcakes, cupcakes and more cupcakes .

Welcome to All About Cupcakes. All About Cupcakes will help you create cupcakes that your friends and family will envy. My easy-to-follow recipes will see you enjoying your cupcake creations within minutes.

Doesn't matter if you are an experienced chef or a novice baker, in this site you will find cupcake and frosting recipes to suit your cooking skills. I will take you by the hand and together we will walk through the ingredients and instructions for making perfect cupcakes.

No more worrying if the fairy cakes will be a success. Follow these recipes and you will be making masterpieces every time.

Patty cakes, cupcakes, fairy cakes, cup cakes, mini cakes, little cakes - whatever you call them - should be easy and quick to make. The aim of my site is to prove to you that with very little practice, anyone can bake perfect cupcakes.

Here you will find hundreds of recipes, photos and advice for baking, frosting and decorating cupcakes. Some of them are my tips and suggestions, gained through many years of baking, and others have been sent in by readers who wish to share their cupcake successes.

I am the original "lazy cook". I want to achieve maximum impact for minimum effort. As such, all my recipes are easy to follow and quick to execute.

My site will show you that you don't have to be a professional cook to create fantastic results.

To easily find your way around my cupcake site I have divided the site into various categories. You can search for cupcake and frosting recipes or you can look through the special occasions listed below to find cupcake and decorating ideas to suit each event.

I haven't forgotten man's best friend. There are pages devoted to "Pupcakes" - little treats for your dog. These are also easy to make and great for your pet's birthday or any other special occasion.

I also have a birthday party page. You'll have to check out my pinata and other party game ideas. They are lots of fun to make but also lead to hours of entertainment and laughter at the party.

While you are here, check out the cupcake craft and gift ideas. Lots of great ideas for the cupcake lover in all of us.

I hope to give you the motivation to bake or create and decorate your own patty cakes.

I update my website frequently, so please subscribe to my monthly newsletter, Cupcake Corner. It tells you each month about the new information that I have added and shares stories from fellow readers and cupcake lovers

Classic Vanilla Fairy Cakes

A firm favourite all-round, these petite classic sponge cakes are perfect just to have on hand in the cake tin to go with a cuppa or great for childrens parties.

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients Add to Shopping List



  1. Preheat your oven to 180°C (regular)/165°C (fan), gas mark 4.
  2. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
  3. Into a large mixing bowl (or the bowl of a stand mixer) place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
  4. Using the whisk attachment of your hand blender or stand mixer, blend all the ingredients together. Remember to start on a very low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl (and all over the room and bakers!)
  5. Mix the cake batter just until it looks smooth and there are no lumps.
  6. Divide the cake batter among the cake liners. I find that an ice-cream scoop is an easy way to do this, especially if there are little hands helping.
  7. Place the tray into the oven in a central shelf and bake for 15 minutes.
  8. Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.


  1. Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
  2. Decorate as required with sweets while the icing is still wet to ensure the sweets stick.

Maryanne’s Tip:

Using foil liners instead of paper ones will keep your cakes fresher for longer.

Almond Fairy Cakes with Candied Borage Flowers

What is the difference between a cupcake and a fairy cake? Or a tea cake for that matter? Actually, I think tea cakes are actually cookies (huh?) so scratch that question. Fairy cakes and cupcakes are actually quite similar (and sometimes used interchangeably), but I’d describe fairy cakes as more refined, and definitely daintier. Cupcakes are most definitely an American invention, while fairy cakes are more European, with a lighter sponge cake and a sugary glaze in place of a heaping pile o’buttercream.

This is one case where the individual elements may fall flat, but together they sing the whole really is better than the individual parts. The cakes on their own could be described as uninspired, lacking a crucial sweetness that you expect in a dessert. But when topped with a thick layer of sweet, almond-scented fondant, they come into their own, where a sweeter cake would simply be too sugary.

In this case, the fairy cakes are basically just a vehicle for something I’ve been wanting to do since last summer: candied borage flowers. Unfortunately, last year my one borage plant didn’t produce much in the way of flowers (gangly thing could barely support itself), but this summer I’ve got a whole pot full of them. A few weeks ago they started to bloom and haven’t stopped since.

The ephemeral flowers emerge a bright orchid hue in the early morning, and within hours will transform into the rich periwinkle hue they are known for. But wait too long and the flowers will have faded and shriveled, so it took me a few days to harvest enough flowers for an entire batch of cupcakes. I’d go out each morning after the flowers had turned blue and carefully snip off the periwinkle-colored blossoms. They were then candied and set out to dry. The next day, same thing with another handful or two of flowers. Depending on how many plants you have you may be able to do it all in one day.

The candying process is quite simple, just a thin brushing of egg white (I used a pasteurized carton egg white) and a sprinkle of granulated sugar (or superfine sugar, if you have it). It helps to have a bit of a stem to hold on to while you work, so keep that in mind when harvesting your flowers.

When the flowers dry, they will darken and shrivel slightly, but if you’ve been diligent about giving them a nice even coat of egg and sugar, will retain much of the brilliant blue hue even after a few days.

While I used borage, this same technique can be used for other edible flowers such as violets and pansies. I tried to candy a few purslane flowers but the petals were tissue thin and unable to support the weight of the egg white, let alone the sugar. You could certainly also use sugar or buttercream flowers if foraging for edible flowers isn’t your thing.

I’d never worked with poured fondant before, and it reminded me a lot of royal icing in terms of consistency. You may need to experiment a bit to find what works best for you. It took me a half a dozen cupcakes before I had the right technique and consistency for a perfectly smooth top. If at any point the fondant starts to set up too much, simply microwave it for 15 seconds or so and it’ll soften again into a smooth, pourable icing.


  1. Geraldo

    What a lovely message

  2. Juzragore

    I don’t understand what’s the matter, but my current 2 pictures were loaded. (((And finally you liked it! :)

  3. Samuro

    Thanks for the nice company.

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