Butterfly Fairy Cakes
These make for the cutest little cupcakes and are perfect for kiddy parties (and grown up ones too!). While it may seem like these delicate yet gorgeous fairy cakes require a lot of effort, they are actually pretty easy to make. I have filled my little fairy cakes with custard pudding and topped them with strawberry jam, however you could fill them with anything that you like, whipped cream, lemon curd, buttercream, ganache, mousse, pudding etc. etc. etc. And the jam can be any flavour that you prefer!
Always make sure the eggs, milk and butter/margarine are at room temperature before starting.
Preheat the oven to 180C and prepare a cupcake pan with liners.
Sift/sieve the flour with the baking powder and salt three times to properly aerate the flour for a lighter cake.
In a mixing bowl, beat the butter/margarine with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition. Add the vanilla essence and mix well, scraping down the sides of the bowl regularly.
Then add the flour in three additions, alternating with milk (start and end with the flour). You can use a mixer for this but on LOW speed or use a spatula to ensure the batter does not get over mixed.
Fill up the cupcake liners to about two-thirds full.
Bake in a preheated oven on the middle rack for 15 minutes or until a toothpick stuck in the center of each cupcake comes out clean.
Remove the cupcakes from the pan onto a wire rack and allow them to cool.
In the meantime, have your jam and custard (or cream) ready. For my custard recipe, check HERE.
Using a sharp knife, cut a 2 cm deep by 3 cm wide round piece from the top of each cake. Cut this round piece in half to form two wings and set aside. Now fill the cupcake hole with cream or custard or whatever you want and then place the half pieces of the cake on top of the filling to form wings. Add a small dollop of jam right in the centre between the wings. Dust lightly with icing sugar and serve.