Cup Cakes Seasons Recipes

Oven temperature: 200°C
Makes approximately 24 fairy cakes



125g Margarine
200ml (170g) Castor Sugar
5ml Vanilla essence
2 Extra large eggs
500ml (280g) Self-raising flour
2 ml salt
200ml Milk



  • Place paper cookie cases on a baking sheet or in muffin tins.
  • Cream the margarine and the sugar until light and fluffy.
  • Add essence and eggs, beating well after each addition.
  • Fold in sifted flour and salt alternately with milk.
  • Spoon mixture into paper cases until three-quarters full.
  • Bake in the preheated oven for 12 - 15 minutes.


  1. Replace 65 ml of the self raising flour with cocoa to make a chocolate version.
  2. Cup cakes may be iced and decorated with a variety of small sweets as desired.
  3. To make butterfly cakes, cut a thin slice from the tip of each cup cake, and cut the slice in half down the centre. Place a small spoon of beaten cream on top of cup cake and place cut tops on cream to resemble wings, and dust with icing sugar.