Cup Cakes/Fairy Cakes

Fairy cakes also called cup cakes have evolved. Gone are the days when they were only served at children's birthday parties dressed with a quick swipe of icing and maybe a sprinkling of hundreds and thousands. Today's cupcakes show up everywhere, from adult birthday parties to weddings and their decorations range from the very simple to stunning works of art.

But all cupcakes start with just a regular cake batter that is baked in individual cup cake cases. We have a selection of colourful and stylish gold and silver cup cake cases.

Cup cakes/fairy cakes Ingredients

Makes about 12 cupcakes

  • 115 grams of unsalted butter at room-temperature
  • 130 grams granulated sugar
  • 3 large free-range eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large organic lemon (optional)
  • 200 grams plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 60ml of milk

Butter cream Icing Ingredients

  • 230 grams sifted icing sugar
  • 115 grams unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • Assorted food colours (if desired)
  • Preheat the oven to 180°C and line 12 muffin tray with cup cake cases.

Pink Cupcakes

To make Cup cakes/fairy cakes

With an electric whisk, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl sieve together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the cup cake cases with the batter, place in the middle of the oven and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, you can decorate them. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before icing.

To make Butter cream Icing

With an electric mixer, or a hand mixer, cream together the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the butter cream icing with desired food colour. Garnish with your preferred sprinkle or glitter.

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