Everyone's Favourite Fairy Cakes

Makes approximately 24 fairy cakes



250g Butter OR Margarine
250ml (1 cup) Huletts White Sugar
4 Extra Large Eggs
5ml (1t) Vanilla Essence
500ml (2 cups) Self-raising Flour
Pinch of Salt
50ml Milk



  1. Cream the butter and sugar together until light and fluffy. Add one egg at a time, adding a tablespoon of flour and beating well after each addition. Add the vanilla essence.
  2. Fold in the remaining flour, alternating with the milk, to form a medium soft dropping consistency.
  3. Half fill cupcake cases, place each in a muffin tin well and bake at 180°C for 10–12 minutes or until lightly browned.


  • Replace the 65ml of self-raising flour with cocoa to make chocolate fairy cakes.
  • The cupcakes may be iced and decorated with a variety of small sweets if desired.
  • You can also prepare butterfly cakes by using fresh cream and a jam of your choice.
  • Use your imagination – decorate with silver balls, vermicelli and 100s & 1000s.