This easy Butterfly Fairy Cakes recipe is a classic traditional British party treat and is perfect for tea parties, street parties, picnics and party food!
Butterfly Cakes (also known as fairy cakes) were an absolute staple at kids parties when I was a child, and although you can now find an incredible range of sprinkles in supermarkets and kitchen shops, I always go back to the classic hundreds and thousands when making these.
The fairy cakes I remember from parties in the 80s either had a dollop of plain icing with those silver ball sprinkles, or the upmarket version - these cute butterfly cakes complete with delicious buttercream and cake wings, yum!
These easy butterfly fairy cakes are great for baking with kids, they're super simple but look so cute - they're perfect for tea parties, teddy bear picnics, party food or just a fun treat to enjoy at any time of day!
Butterfly Fairy Cakes
Ingredients (makes 12):
- 175g softened butter
- 175g golden caster sugar
- 3 large eggs
- 175g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
To decorate:
- 75g softened butter
- 175g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- hundreds & thousands sprinkles
Method:
Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden and springy to the touch.
Once the cakes are cooked, transfer to a wire rack to cool.
Whilst the cakes are cooling, make the buttercream icing:
Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
Add the milk in small splashes until the icing is at the correct consistency for piping.
Spoon the buttercream into a piping bag with a star nozzle.
Using a small sharp knife, cut a disk from the top of each cake.
Cut the disk of cake in half to make two butterfly wings.
Pipe a small swirl of buttercream into the centre of the cake.
Push the butterfly wings into the cake, rounded side first.
Top with hundreds & thousands or sprinkles of your choice (we added tiny sugar stars to ours too).
Serve and enjoy!
If you enjoyed this recipe, you might also enjoy these fun and easy cake and treat recipes too:
Strawberries and Cream Rose Cupcakes
For more fun and easy cake and cupcakes recipes, head over to my cake & cupcake recipes collection!
Grace
Butterfly Fairy Cakes
Ingredients
- 175 g softened butter
- 175 g golden caster sugar
- 3 large eggs
- 175 g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
To decorate:
- 75 g softened butter
- 175 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- hundreds & thousands sprinkles
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
- Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
- Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden and springy to the touch.
- Once the cakes are cooked, transfer to a wire rack to cool.
- Whilst the cakes are cooling, make the buttercream icing:
- Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
- Add the milk in small splashes until the icing is at the correct consistency for piping.
- Spoon the buttercream into a piping bag with a star nozzle.
- Using a small sharp knife, cut a disk from the top of each cake.
- Cut the disk of cake in half to make two butterfly wings.
- Pipe a small swirl of buttercream into the centre of the cake.
- Push the butterfly wings into the cake, rounded side first.
- Top with hundreds & thousands or sprinkles of your choice (we added tiny sugar stars to ours).
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