Copyright © 2010 by Kathryn Buck

Friday, 16 April 2010

Sharing my secret recipe - Don't say I never give you anything!

Ok, so the cupcakes seemed to go down a treat and people keep asking for the recipe. They are REALLY easy and fun to make and I used the recipe I've been using for fairy cakes since I was little. It's one of those things you never forget. Like riding a bike. (Disclaimer: Do not try and ride a bike while making fairy cakes, you may do yourself a mischief)

Here it is:

4oz butter
5oz sugar
2 large eggs - make sure they're free range or it's just not worth it - you'll feel guilty for every bite
5oz self raising flour
A drop of milk (add a little bit at a time till you have the right consistency)
1/2 tsp vanilla essence

Mix all the ingredients in a blender or bowl (if you're mixing by hand, make sure it's really well mixed). If you've done it right, the mixture should slide slowly off a spoon. Put paper cases into a muffin tray. Drop one dessert spoon per paper case - you should fill 12 cases. Cook at 180.c (160.c in a fan oven) for about 20 to 25 minutes.

When they look nice and golden, pull 'em out and let them cool completely before you ice them.

Now for the fun bit...

Butter cream:

4oz butter (you might need slightly more than this - I did last time but I think that's because I didn't soften it first)
8oz icing sugar

If you want to flavour it you could also add a drop of vanilla extract, peppermint oil, lemon juice, 2tbsp cocoa or 1tsp coffee essence (not all at the same time mind, that would taste disgusting... or would it?) You could add some food colouring as well - not too much now, we don't want to keep our husbands awake at night bouncing on the bed after too many e-numbers.


You can decorate with anything you like - hundreds and thousands, smarties, jelly beans, silver balls, decorative edible glitter, shaved chocolate etc etc

Beat together the butter, sugar and any flavouring you are using until it makes a nice thick icing. Now, you can pipe it onto the cakes if you like but I prefer to just spread a nice thick layer on with a knife - rustic stylee.

Pour your hundreds and thousands or silver balls into a bowl and then gently roll each cake edge in the bowl - it will give you a nice little dotty edge rather than covering the whole thing (plus they stick better when rolled)

Put a couple of sweets or whatever on top and your done. Make sure you eat one quick before everyone else gets their hands on them!


  1. Thank you for sharing your yummy secret recipe.
    Is vanilla essence our U.S. extract? Because I noticed in another part you called for vanilla extract and didn't call it essence....never mind I just Googled it and found out it is immitation van....that was easy so I will do that with the other recipe you gave me. Have a great weekend!!

  2. Thank you!! - one for the weekend - xxx

  3. We use both names in England Sherri - it is the same as your essence, yes. If you want to be really fancy, you can store a couple of sticks of vanilla in your sugar jar and it will always have a lovely vanilla flavour! You can do the same with cinnamon.

    Enjoy! xxx

  4. I sure wish you could bring your fairy cake and we'd eat outside under the pavilion and gaze at my fairy gardens!

  5. It's a deal, I'll bring the cake, you bring the fairies.

  6. Sounds yummy and you sound like you didn't grow up in the US! Fairy cakes are a big hit in the Pink Pixie Forest, so thanks so much for this recipe! I tried to find where you are from but couldn't find it. The fairy cakes and vanilla essence gave it away!
    Where then new friend?
    Sparkly Hugs,
    Tobi and the Pixies
    (We thank you for your kind comments too!)

  7. I'm from England Tobi. I think fairy cakes are a very English thing to eat. I sometimes make them with wings - next time I do, I'll publish photos - you'd love them!

  8. I've been making fairy cakes for years too, but I'm going to try your recipe next, as I think they will turn out better than mine! I'll let you know :) I think that the milk will make the difference-mine are sometimes quite dry -no one complains, I just kinda know!
    So thanks for the recipe :)
    Enjoy this sunny Sunday..
    Donna X