Fairy cakes are small, fluffy cupcakes that are popular in Great Britain. These sweet cakes are vanilla flavoured and are usually decorated with colourful frosting, candied fruits and nuts after they're baked. Making fairy cakes is fairly simple; the process doesn't differ much from making normal cupcakes. One thing to keep in mind while making fairy cakes is that they get their light consistency, in part, from combining the sugar and butter at the beginning. If the butter and sugar are not creamed until fluffy, the cakes may be dense.
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Things you need
- 1 stick butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup flour
- 1 to 2 tbsp milk
Heat the oven to 375F. Use an electric mixer to cream the butter and sugar until the mixture is light and fluffy.
Beat the eggs and add them about a tablespoon at a time to the creamed butter and sugar, beating constantly. Stir in the vanilla.
Sift half of the flour into the batter, then fold the flour in with a wooden spoon. Repeat with the rest of the flour. Add the milk to the batter a tablespoonful at a time; if the batter appears wet and runny after the first tablespoon, don't add the second.
Line the cupcake tin with cupcake liners or grease them with cooking spray. Fill the cups about halfway with batter (the recipe should make 12 cakes).
Bake for 10 to 12 minutes, or until puffy and golden brown. Allow the cakes to cool for at least 10 minutes before removing them from the tin. Allow them to cook completely before decorating.
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