Fairy Cakes Recipe

Butter: Provides richness and moisture to the cakes.

Caster sugar: A fine sugar that dissolves easily, giving the cakes a smooth texture.

Eggs: Helps bind the ingredients together and adds structure to the cakes.

Self-raising flour: Contains baking powder, which helps the cakes rise and become fluffy.

Vanilla extract: Adds a lovely, sweet aroma and flavor to the cakes.

Milk: Helps to achieve the right consistency for the batter.

When creaming the butter and sugar, ensure the butter is softened but not melted. This will help incorporate air into the mixture, resulting in a lighter and fluffier cake batter. Use a hand mixer or stand mixer on medium speed for about 3-5 minutes until the mixture turns pale and creamy.

• softened butter - Substitute with margarine: Margarine has a similar fat content and texture, making it a good alternative for baking.

• softened butter - Substitute with coconut oil: Coconut oil can provide a similar moisture and fat content, though it will add a slight coconut flavor.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in place of caster sugar, though it may not dissolve as easily.

• caster sugar - Substitute with brown sugar: Brown sugar adds a deeper flavor and moisture, but will slightly alter the taste and texture.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a good vegan alternative.

• large eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg; this adds moisture and acts as a binder.

• self-raising flour - Substitute with all-purpose flour and baking powder: Use 110 g all-purpose flour plus 1 ½ teaspoon baking powder to mimic self-raising flour.

• self-raising flour - Substitute with whole wheat flour and baking powder: Use 110 g whole wheat flour plus 1 ½ teaspoon baking powder for a healthier option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and can be used in equal measure.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides similar moisture.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that works well in baking.

• Once your fairy cakes have cooled completely on a wire rack, place them in an airtight container. This helps to maintain their moisture and flavor.
• Store the container at room temperature if you plan to enjoy the cakes within 2-3 days. Ensure the container is kept away from direct sunlight and heat sources.
• For longer storage, you can refrigerate the fairy cakes. Place them in an airtight container or wrap them individually in plastic wrap to prevent them from drying out. They can be kept in the refrigerator for up to a week.
• To freeze the fairy cakes, first, ensure they are completely cooled. Wrap each cake individually in plastic wrap or aluminum foil. This prevents freezer burn and helps retain their moisture.
• Place the wrapped fairy cakes in a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• Frozen fairy cakes can be stored for up to 3 months. When you're ready to enjoy them, simply remove the desired number of cakes from the freezer.
• To thaw, leave the fairy cakes at room temperature for a few hours or overnight. For a quicker option, you can microwave them on a low setting for a few seconds, but be careful not to overheat them.
• If you prefer your fairy cakes warm, you can reheat them in a preheated oven at 150°C (300°F) for about 5-10 minutes. This will help restore their freshly baked texture.

• Preheat your oven to 150°C (300°F). Place the fairy cakes on a baking tray and cover them loosely with aluminum foil. Warm them for about 10 minutes, or until they are heated through. This method helps to retain their moisture and keeps them from drying out.

• Use a microwave for a quick reheat. Place a fairy cake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cake rubbery.

• For a steamer method, bring a pot of water to a gentle simmer and place a steaming basket over it. Arrange the fairy cakes in the basket, ensuring they do not touch the water. Cover and steam for about 5 minutes. This method helps to keep the cakes moist and soft.

• If you have an air fryer, set it to 150°C (300°F). Place the fairy cakes in the basket and heat for 3-5 minutes. This method is quick and helps maintain a slightly crisp exterior while keeping the inside soft.

• For a toaster oven, preheat to 150°C (300°F). Place the fairy cakes on a baking tray and cover them with aluminum foil. Heat for about 10 minutes, checking occasionally to ensure they do not overheat. This method is similar to using a conventional oven but can be more energy-efficient for small batches.

• Oven: Used to bake the fairy cakes at the specified temperature of 180°C (350°F).

• Muffin tin: Holds the cupcake liners and ensures the cakes bake in a uniform shape.

• Cupcake liners: Prevents the batter from sticking to the muffin tin and makes it easier to remove the cakes.

• Mixing bowl: Used to combine and mix the ingredients together.

• Electric mixer: Helps to cream the butter and sugar together until light and fluffy, and to beat in the eggs.

• Spatula: Useful for folding in the flour and scraping down the sides of the mixing bowl.

• Measuring spoons: Ensures accurate measurement of the vanilla extract and milk.

• Sieve: Used to sift the self-raising flour to remove lumps and aerate it.

• Tablespoon: Measures the milk to adjust the consistency of the batter.

• Wire rack: Allows the fairy cakes to cool evenly after baking.

• Skewer: Used to check if the cakes are baked through by inserting it into the center and seeing if it comes out clean.

Pre-measure ingredients: Measure out butter, sugar, and flour in advance to streamline the process.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.

Use an electric mixer: Save time by using an electric mixer to cream the butter and sugar quickly.

Batch baking: Double the recipe and bake in batches to have extra fairy cakes on hand.

Quick cooling: Place fairy cakes on a wire rack immediately after baking to speed up cooling.