Equipment
Ingredients
Sponge
- 110 g unsalted butter, very soft room temperature
- 110 g caster sugar
- 2 eggs, large, room temperature
- 5 ml vanilla extract
- 110 g self-raising flour
- 15 ml whole milk
Decoration
- 150 g icing sugar, sifted
- 25 ml warm water
- food coloring, liquid or gel
- sprinkles
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan-assisted. Line a 12-hole bun tin with paper cases.
In a large bowl, cream the softened butter and caster sugar together using an electric mixer until pale, fluffy, and significantly increased in volume.
Beat in the eggs one at a time, adding a teaspoon of the flour with each egg to prevent curdling. Mix in the vanilla extract.
Sift the remaining flour into the bowl and gently fold it in using a large spoon or spatula. Do not overmix. Stir in the milk to create a 'dropping consistency' (batter falls reluctantly from a spoon).
Divide the mixture evenly between the paper cases (about half full). Bake for 12-15 minutes until golden and springy to the touch.
Remove from the tin immediately and transfer to a wire rack to cool completely before icing.
Sift the icing sugar into a bowl. Gradually add warm water (and coloring if using), stirring until you have a thick, glossy paste that coats the back of a spoon.
Spoon the icing over the cooled cakes and immediately top with sprinkles before the icing sets.
Chef's Notes
- The distinction between fairy cakes and cupcakes is size and topping: fairy cakes use a shallow 'bun tin' and simple glacé icing, whereas cupcakes use deep muffin tins and buttercream.
- Ensure all ingredients, especially eggs and butter, are at room temperature to prevent the batter from curdling (separating).
- If using plain flour instead of self-raising, add 1.5 teaspoons of baking powder and sift thoroughly.
- For a variation, cut the top off the cake, place a dot of jam and cream, then cut the top in half and arrange like wings to make 'Butterfly Cakes'.
Storage
Freezer: 3 months — Freeze uniced sponges only.
