Prep. time:20-30 minutes
Cooking time: 15 minutes
If you have visited London, you’ll know how seriously cupcakes are taken in Britain. Although originating in America, cupcakes are a dainty and delicious addition to any outdoor feast or picnic.
The traditional cupcake is transformed into the very Brisith Fairy Cake, also known as a Butterfly Cake or Butterfly Bun as it mimics wings. Follow the guide:
Tips & Hints
(1) You can replace the whipped cream with buttercream or lemon curd (so British).
- Preheat the oven to 180°C / 350°F, and place 12 paper cupcake cases on a baking tray.
- Take a large mixing bowl and use a hand whisk or electric mixer to combine the butter and sugar until fluffy.
- Next, slowly add the eggs and vanilla extract, mixing for a few minutes more.
- Add the salt and continue to gradually add the flour into the mix, stirring continuously.
- Once the ingredients are fully mixed, carefully spoon into the cases and place into the oven. They will only take 15 minutes to turn golden brown, but use the skewer test to make sure they are fully baked through – a clear skewer poked in the middle of a cake means they are done.
- Once the cakes are cool, use a small sharp knife to cut out a little of the top of the cakes. Keep the knife quite flat and don’t cut all the way to the edge.
- Pipe buttercream to fill the cake hole.
- One by one, take the loose piece of cake and cut it in half.
- Replace the two halves of the cut lid by shoving them into the cream. Keep the cut side facing the middle and angle the pieces upwards to look like wings. Repeat for the rest of the batch.
- Dust the cakes with icing sugar.
Hints & Tips