If you didn’t have fairy buns at your birthday party growing up in Britain, you’d have felt cheated. Along with cheese and pineapple on sticks, ham sandwiches, Party Ring biscuits and sausage rolls, they’re a nostalgic bake many of us will have swooned over as youngsters.
The fluffy sponge. Creamy buttercream. And cutesy effect achieved by cutting the top of each cake, slicing it in half, and arranging it like a pair of fluttering butterfly wings.
Times they are a-changing, and the classic cupcake is being usurped by brownies, brookies, cookie pies and other modern-day treats. We say, let’s revive them!
A few tips. Firstly, beat your sugar and butter really well, for several minutes, to get air into the fat. This is the stage to put the work in – beating too much when the flour is added will result in heavy, doughy sponge. Secondly, don’t overfill your cases which, again, will prevent your cakes being light. Go for 2/3rds filled, max.
Ingredients (makes 12)
- 110g soft butter
- 110g caster sugar
- 2 medium eggs
- 110g self-raising flour
- 1 tsp vanilla extract
- Milk – a splash
- White wine or cider vinegar - a splash
For the buttercream:
- 225g unsalted butter, at room temperature
- 350g icing sugar, sifted
- 2 tbsp milk
- 1 tsp vanilla extract
- Pinch salt
- Food colouring of your choice (optional)
- Sprinkles (optional)
Method
1. Set the oven to 180C and line a 12-cup cupcake (not muffin) tin with cases.
2. In a bowl, whisk the butter and sugar until very very well combined and fluffy. Beat in the eggs, one by one, alternating with the flour. Beat in the vanilla extract. Add a splash of vinegar. If the mixture is too stiff (it should be dropping consistency) pour in just a little (no more than 2 tbsp) of milk.
3. Evenly spoon the mix into your prepared cases, ensuring none are more than 2/3rds filled.
4. Pop into the oven and bake for 8-10 minutes until risen, set and slightly golden at the edges.
5. Allow to cool completely.
6. While the cupcakes cool, make your buttercream. Whisk together the butter, vanilla, milk and icing sugar until super smooth and creamy. Add a touch of salt. And food colouring to the shade you like.
7. To prepare the buns, slice a 1cm layer from the top of each one. Pipe or spoon buttercream into the middle. Cut the top into two pieces, and arrange them on top (cut side facing outwards) to resemble wings. Finish with your favourite sprinkles.
