I don’t know about you but we’re well & truly over winter! Don’t get me wrong, I much prefer the colder seasons to the heat of summer but my perfect weather can be described as, “freezing cold with the sun in the sky,” – certainly not the rain, sleet, snow & the gale force winds that we seem to be in the midst of at present. These constant grey skies have us craving the start of spring and these Spring Fairy Cakes seem to be just what the doctor ordered!
In terms of recipes, it doesn’t get much simpler than these. It was actually my eldest son, John, who prompted me to make these sweet spongy delights, asking that we bake some, “little cakes.” Fairy cakes were always a favourite of mine as a kid too, so I more more than happy to oblige. Plus these Spring Fairy Cakes easy enough for kids to get involved through the entire process, so perfect for the Half Term break or the upcoming Easter Holidays.
I also had a packet of Wafer Daisies that were needing used up, so I thought it’d be the perfect opportunity to brighten up some otherwise rather plain cakes. You can of course decorate them however you please but I like the over all look of these little flower-topped cakes and how they remind me that brighter weather is on the way!
Butter or Margarine
You’ll need some butter or margarine for both the fairy cake sponge and the buttercream topping. Whichever you choose is personal preference. However if you use butter, ensure it’s at least room temperature or you’ll have trouble mixing it.
And as for margarine, the spreadable kind is perfect for the fairy cake sponge but a block margarine tends to make a nicer buttercream.
All the best cakes have sugar in them, right? Like many a simple sponge, these fairy cakes use caster sugar. Just the right amount of sweetness, in a fine sugar that mixes and bakes beautifully.
Eggs work as the binder in this sponge recipe, holding all the other ingredients together as they bake. The size of your eggs isn’t overly important but just be sure to use free-range.
This fairy cake recipe uses a little vanilla extract, just to give the sponge and buttercream a nice familiar flavour. You could of course mix things up by swapping it out for a nice zesty lemon extract.
We don’t want our fairy cakes to come out flat, so the raising affects of self-raising flour takes care of that. No other baking powder required either – these are only little cakes and don’t need any more assistance to rise to the occaision.
These fairy cakes are finished with a very simple buttercream, made of just icing sugar, butter/margarine and little bit of vanilla. You can of course add some food colouring too, should you wish!
For the Cakes
For the Cakes
- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a 12-hole muffin tray with paper cases.
- In a large bowl, cream the butter and sugar until light & fluffy.
- Add the eggs to the mixture one at a time, ensuring the first is well combined before adding the second. Once both eggs are combined, add the vanilla extract.
- Sift the flour to the mixture and fold in gently until you have a smooth batter.
- Spoon the batter evenly between your cases. Bake for around 15 minutes in your pre-heated oven, or until a skewer inserted comes out clean.
- Once cool enough to touch, move your fairy cakes to a wire rack to cool whilst you prepare your buttercream.
- In a large bowl, mix the butter, icing sugar & vanilla extract until smooth, fluffy and light in colour. If your buttercream is a little hard, you can add a splash of milk to thin it out slightly.
- Using a palette knife, spread a little buttercream on top of your now-cool fairy cakes & top with a Wafer Daisy.