Little fairy cakes

Delightful Little Fairy Cakes Recipe: Whip up these charming mini cakes with a blend of self-raising and white wheat flour, creamy butter, fresh milk, and a hint of zesty lemon. Perfect for any occasion, these light and fluffy treats are topped with luscious heavy whipping cream for an irresistible finish.

  • 05 Apr 2025
  • Cook time 20 min
  • Prep time 20 min
  • 10 Servings
  • 9 Ingredients

Little fairy cakes

Little fairy cakes are delightful mini cakes that are perfect for any occasion. They're light, fluffy, and have a zesty lemon flavor combined with a hint of vanilla, making them a delightful treat for both kids and adults. Follow this recipe to create these charming little cakes that will surely bring a touch of magic to your table.

Ingredients:

1 cup self-raising flour
150g
1 cup all-purpose white wheat flour
120g
1 cup sugar
200g
1/2 cup butter
110g
3/4 cup milk (1% fat)
180g
3 eggs
150g
2 tbsp lemon zest
30g
1 tsp vanilla extract
4g
1 cup heavy whipping cream
230g

Instructions:

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or lightly grease the tin.
2. Mix Dry Ingredients:
In a medium-sized bowl, combine the self-raising flour and all-purpose white wheat flour. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4. Add Eggs:
Beat in the eggs one at a time, making sure each egg is fully incorporated into the mixture before adding the next.
5. Incorporate Lemon Zest and Vanilla:
Add the lemon zest and vanilla extract to the mixture and mix until they are well combined.
6. Alternate Dry Ingredients and Milk:
Gradually add the mixed dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
7. Spoon Batter into Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Cool:
Allow the fairy cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Whip the Cream:
While the fairy cakes are cooling, whip the heavy whipping cream using an electric mixer on high speed until stiff peaks form.
11. Decorate:
Once the fairy cakes are completely cool, use a piping bag or a spoon to top each cake with the whipped cream.
12. Serve:
Decorate with additional lemon zest, sprinkles, or other toppings of your choice if desired. Enjoy your delightful Little Fairy Cakes!

Tips:

- Ensure all ingredients are at room temperature to create a smooth batter.

- Sift the flours together to avoid lumps and ensure an even mixture.

- Beat the butter and sugar together until the mixture is light and fluffy for a perfect texture.

- Fold the dry ingredients into the wet ingredients gently to retain air in the batter, which helps make the cakes light and airy.

- Do not overfill the cake molds; fill each about two-thirds full to give enough room for the cakes to rise.

- Rotate the baking tray halfway through the baking time to ensure even cooking.

- Allow the fairy cakes to cool completely on a wire rack before frosting or decorating to prevent the frosting from melting.

With these simple steps and tips, you can easily create a batch of enchanting little fairy cakes. Their delicious lemon and vanilla flavor, combined with a light and fluffy texture, will make them a hit at any gathering. Enjoy your delightful creation and share the magic with friends and family!

Nutrition Facts
Serving Size120 grams
Energy
Calories 370kcal18%
Protein
Protein 7g4%
Carbohydrates
Carbohydrates 44g12%
Fiber 0.82g2%
Sugar 22g22%
Fat
Fat 20g23%
Saturated 11g36%
Cholesterol 110mg-
Vitamins
Vitamin A 220ug24%
Choline 60mg11%
Vitamin B1 0.11mg9%
Vitamin B2 0.14mg10%
Vitamin B3 0.47mg3%
Vitamin B6 0.04mg2%
Vitamin B9 18ug5%
Vitamin B12 0.30ug12%
Vitamin C 0.14mg0%
Vitamin E 0.38mg3%
Vitamin K 1.65ug1%
Minerals
Calcium, Ca 55mg4%
Copper, Cu 0.06mg7%
Iron, Fe 0.61mg6%
Magnesium, Mg 16mg4%
Phosphorus, P 100mg8%
Potassium, K 110mg3%
Selenium, Se 11ug21%
Sodium, Na 33mg2%
Zinc, Zn 0.64mg6%
Water
Water 45g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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