Vanilla fairy cakes
Small vanilla cakes with an optional jam and cream topping. One serving is one cake.
Active time35 min
Cooking15 min
Total1 h 15 minResting : 25 min
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Ingredients
- 125 g butter
- 125 ml full-fat pouring cream — optional
- 125 ml milk
- 2 eggs
- 140 g jam — optional
- 1 tsp vanilla extract
- 275 g self-raising flour
- 165 g sugar
Preparation
Preheat the oven to 180 °C. Allow the butter to soften, then beat it with the sugar and vanilla until creamy. Beat in the eggs one at a time. Gently fold in the sifted flour, alternating with the milk.
125 g butter125 ml milk2 eggs1 tsp vanilla extract275 g self-raising flour165 g sugar- mixing bowl
- whisk
- oven
- sieve
- spatula
Line a muffin tin with paper cases. Divide the cake mixture between 18 holes, filling each three-quarters full.
- muffin tin
- paper cases
Bake for 12 to 15 minutes at 180 °C, until the cakes are risen and golden. Leave to cool for 25 minutes on a wire rack before adding the topping.
- oven
- cooling rack
For the optional topping, whip the cold cream in a cold bowl until it holds its shape. Cut a small disc from the top of each cake and cut it in half. Spoon the jam into the hollows, followed by the whipped cream.
125 ml full-fat pouring cream — optional140 g jam — optional- small knife
- spoon
- bowl
- whisk
If using the optional topping, arrange the cake half-discs on the cream to form butterfly wings.
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Correction du découpage approuvée par Roch le 9 novembre 2026. Relecture éditoriale.
Estimated times.