Description
These delicate British fairy cakes feature a light, airy sponge topped with a smooth, glossy glacé icing. Perfectly portioned for tea time, they offer a sophisticated balance of buttery crumb and sweet finish that dissolves beautifully on the palate.
Ingredients
- 125g unsalted butter, softened to room temperature
- 125g caster sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 125g self-raising flour, sifted
- 200g icing sugar, sifted
- 1-2 tbsp whole milk
Instructions
- Preheat the oven to 180C (160C fan/350F) and line a 12-hole cupcake tin with paper cases.
- Beat the softened butter and caster sugar together in a bowl until the mixture is pale, ivory-colored, and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract.
- Sift the self-raising flour over the batter and gently fold it in using a figure-eight motion until just combined.
- Divide the batter among the cases and bake for 20 minutes until golden and a skewer comes out clean.
- Transfer cakes to a wire rack to cool completely.
- Whisk the icing sugar with milk until it reaches a thick ribbon consistency, then spoon over the cooled cakes and add decorations.
Notes
To ensure the lightest possible texture, always sift your flour from a height and use a gentle folding motion to preserve the air bubbles created during the creaming stage. Using room-temperature eggs is crucial to prevent the batter from curdling, resulting in a more uniform and tender crumb.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Creaming Method
- Cuisine: British