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Ultimate Fairy Cakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have been baking this recipe with my nan since I was 6 years old! It's a classic!

I have been baking this recipe with my nan since I was 6 years old! It's a classic!

Ingredients

Serves: 12

Metric Cups
  • 130 grams butter (softened)
  • 130 grams caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 130 grams self-raising flour
  • 4 tablespoons milk (any)
  • 4⅗ ounces butter (softened)
  • 4⅗ ounces superfine sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4⅗ ounces self-raising flour
  • 4 tablespoons milk (any)

Method

Ultimate Fairy Cakes is a community recipe submitted by Nollo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 190C, 375F, gas mark 5.
  • Cream together the butter and sugar until creamy and pale. In a separate bowl, whisk the eggs with the vanilla. Whisk into the butter and sugar mix.
  • Sift half the flour in, and fold. Then add the milk and mix in well. Fold in the other half of the sifted flour.
  • Spoon into the paper cases and put into the oven for about 25 - 30 mins until golden and crisp on top.
  • Preheat the oven to 190C, 375F, gas mark 5.
  • Cream together the butter and sugar until creamy and pale. In a separate bowl, whisk the eggs with the vanilla. Whisk into the butter and sugar mix.
  • Sift half the flour in, and fold. Then add the milk and mix in well. Fold in the other half of the sifted flour.
  • Spoon into the paper cases and put into the oven for about 25 - 30 mins until golden and crisp on top.
  • Additional Information

    For chocolate fairy cakes, add 80g melted chocolate into the recipe, along with 80g choc chips to the cooled mixture.

    For chocolate fairy cakes, add 80g melted chocolate into the recipe, along with 80g choc chips to the cooled mixture.

    Tell us what you think

    What 4 Others have said

    • I love this recipe, however I tweaked it a little! I don't measure things I just go off the dropping consistency and I replaced the milk with single cream! I'm lactose intolerant too so I used dairy free sunflower butter and lacto free cream :) I got lovely fluffy cakes with a crunchy top!

      Posted by Liljess on 18th August 2014
    • Very good recipe, cakes came out golden but soft and light. I used one extra egg as well due to lactose problem and this was not a problem would recommend this recipe :)

      Posted by Kateb96 on 8th April 2013
    • I made this with my wee one, except I added an extra egg to replace the milk as I am lactose intolerant and had no alternative in my fridge. I also reduced the sugar as I was making them for young children. It all worked out beautifully and the cakes were very moist and light. Everybody loved them and were impressed. Great recipe, thank you!

      Posted by laly on 3rd January 2013
    • This was not a great recipe! It had a nice flavour however The texture was not light and fluffy like fairy cakes should be and I ended up using 17/18 cases which after baking for the first 15 mins (half the cooking time) the cases had spread and congealed into one cake! Nevertheless it tasted nice!

      Posted by Jaimem on 22nd October 2012
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