Butterflied fairy cakes

Mobile version Print

On TV Tonight

  • 20:00 - Jamie Does... - Stockholm
  • 21:00 - Tom Kerridge's Proper Pub Food - Celebratory Food
  • 21:30 - Tom Kerridge's Proper Pub Food - Pub Classics

This recipe is classed as easy

Rating 3.33 / 5 (51 votes)

Prep time:
35 min
Cook time:
20 min

These delightful fairy cakes are a regal confection from a simple mini sponge


1. Preheat the oven to 190°C/170°C fan oven/gas mark 5. Line a bun tin with paper cases.

2. Make the cakes. Beat the butter and sugar together in a bowl until pale and creamy, using an electric hand whisk if you have one. Gradually add the egg, a little at a time, and whisk in. If the mixture looks as if it is going to curdle then add a spoonful of flour.

3. When all the egg has been added, fold in the flour, baking powder and orange zest and juice, using a large metal spoon.

4. Spoon the mixture evenly among the individual cases and bake in the oven for 15-20 minutes until golden on top. Cool on a wire rack.

5. Make the buttercream by beating together the butter and half the icing in a bowl until soft and creamy using an electric hand whisk. Gradually add the remaining icing sugar, one spoonful at a time, beating in well after each addition. Fold in the orange zest.

6. Carefully cut the slightly risen tops off each cake and set to one side. Spoon the icing into a piping bag and pipe a swirl on top of each cake. Spoon a little jam on top. Cut each of the cake tops in half and push into the buttercream at an angle. Dust each cake with icing sugar to serve.

This recipe is made using Budgen's SuperValu range.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register