These simple Vanilla Butterfly Fairy Cakes are a classic small cake or bun which are both fun to eat and fun to make. They’re ideal for little ones to help make and slightly older little ones to tackle on their own!
250gIcing Sugar (Confectioner's Sugar) - Plus extra for dusting
Instructions
Preheat the oven to 180c or equivalent.
Put 12 paper cake cases into a muffin tin and set aside.
Weigh 175g Butter and 175g Caster Sugar into a mixing bowl.
Use an electric whisk or stand mixer to beat the butter and sugar until it is light and fluffy.
Add 3 Eggs one at a time. Give the eggs at least one minute of beating before adding the next egg. This is where the batter gets lovely and light. Don’t worry if the batter splits. Keep going.
Stir through 2 tbsp Milk.
Weigh 175g Self Raising Flour into the bowl and add 1 tsp Vanilla Extract. Use a spatula to fold in the flour – you do not want to use any electric power here.
Use an ice cream scoop or two spoons to divide the batter between the 12 paper cases. Try to make them fairly evenly filled but don’t panic about it.
Bake the cakes for 18-22 minutes. Take them out when golden brown and the spring back when pressed.
Leave the cakes to completely cool.
Meanwhile make the buttercream by beating 125g Butter with 250g Icing Sugar.
Add 2 tbsp Milk one at a time giving it a good minute or two beating each time.
Spoon the buttercream into a piping bag. You can use any nozzle, or no nozzle at all.
Once the cakes are cool, use a small sharp knife to cut out a little of the top of the cakes. Keep the knife quite flat and don’t cut all the way to the edge.
Replace the top straight back onto the cake so they don’t get mixed up!
One by one, take the loose piece of cake and cut it in half.
Pipe buttercream to fill the cake hole.
Replace the two halves of the cut lid by shoving them into the buttercream. Keep the cut side facing the middle and angle the pieces upwards to look like wings.