Who doesn’t love fairy cakes? These miniature cakes are not only adorable but also perfect for any occasion. Whether you’re hosting a tea party or just craving something sweet, fairy cakes are the way to go. And the best part? We’ve got the best fairy cake recipe from none other than Nigella Lawson herself. So, let’s get started!
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 125g self-raising flour
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat your oven to 200°C and line a 12-hole fairy cake tin with paper cases.
- In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour into the bowl and mix until well combined.
- Stir in the vanilla extract and milk until the batter is smooth and creamy.
- Spoon the batter evenly into the paper cases, filling each one about two-thirds full.
- Bake in the preheated oven for 15-18 minutes or until the cakes are golden and spring back when lightly touched.
- Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serving size: 1 fairy cake
Total fat: 8g
Saturated fat: 5g
Total carbohydrates: 17g
Dietary fiber: 0g
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Total time: 25-28 minutes
- 12-hole fairy cake tin
- Paper cases
- Large mixing bowl
- Wire rack
These fairy cakes are delicious on their own or with a dollop of whipped cream and fresh berries on top. You can also decorate them with frosting, sprinkles, or edible flowers for a more whimsical touch.
This recipe is versatile, and you can easily switch up the flavors by adding different extracts, spices, or zest. You can also fold in chopped nuts, chocolate chips, or dried fruits for extra texture.
If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder to 125g of plain flour. You can also use margarine instead of butter and almond or coconut milk instead of regular milk.
These fairy cakes can be stored in an airtight container at room temperature for up to three days. You can also freeze them for up to three months, but make sure to thaw them completely before serving.
- Make sure your butter is softened before creaming it with the sugar.
- Don’t overmix the batter; otherwise, the cakes will be tough and dry.
- Fill each paper case two-thirds full to allow room for rising.
- Check the cakes often in the oven to avoid overbaking.
This recipe makes 12 fairy cakes, but you can easily double or triple it to make more. You can also use muffin tins instead of fairy cake tins, but adjust the baking time accordingly.
Frequently Asked Questions:
- Can I use this recipe to make a cake instead of fairy cakes?
- Yes, you can double the recipe and use it to make a small cake.
- Can I use margarine instead of butter?
- Yes, you can use margarine instead of butter.
- Can I use almond or coconut milk instead of regular milk?
- Yes, you can use almond or coconut milk instead of regular milk.
This best fairy cake recipe from Nigella Lawson is a must-try for anyone who loves sweet and whimsical treats. The cakes are moist, fluffy, and full of vanilla flavor, making them perfect for any occasion. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and yields impressive results. So, go ahead and give it a try – you won’t regret it!