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Mary Berry Fairy Cakes with Butter Icing

Mary Berry Fairy Cakes with Butter Icing
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Light, tender fairy cakes topped with a simple butter icing. Each cake is delicate and airy with a fine crumb, while the creamy icing adds a sweet, buttery finish. Perfect for teatime or a quick dessert.

Ingredients

Scale
  • 1/4 cup unsalted butter, softened
  • 1/4 cup caster sugar
  • 1 large egg, lightly beaten
  • 1/4 cup self-raising flour, sifted
  • 1/2 teaspoon vanilla extract
  • For the butter icing:
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup icing sugar, sifted
  • 1 tablespoon milk (as needed)

Instructions

  1. Preheat the oven to 350°F / 177°C. Line a 12-cup mini muffin tin with 4 paper cases (or use a standard muffin tin and place cases in 4 cups). This small batch ensures evenly baked cakes without overcrowding.
  2. In a medium bowl, cream the 1/4 cup softened butter and caster sugar together using a wooden spoon or electric hand mixer until pale, light, and fluffy, about 3 minutes. Proper creaming incorporates air for a tender crumb.
  3. Gradually add the beaten egg, a little at a time, mixing well after each addition. If the mixture starts to curdle, add a teaspoon of the sifted flour to stabilize it. Stir in the vanilla extract.
  4. Gently fold in the sifted self-raising flour using a rubber spatula or metal spoon until just combined. Do not overmix or the cakes will be tough; a few streaks of flour are fine.
  5. Divide the batter evenly among the 4 paper cases, filling each about two-thirds full. Use a small cookie scoop or two teaspoons to ensure uniform portions for even baking.
  6. Bake for 10 to 12 minutes, or until the cakes are golden and the tops spring back when lightly pressed. A toothpick inserted into the center should come out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before icing.
  7. For the butter icing: In a small bowl, beat the 2 tablespoons softened butter with a wooden spoon until creamy. Gradually add the sifted icing sugar, alternating with a splash of milk, mixing until smooth and spreadable. The icing should be thick but soft enough to pipe or spread.
  8. Once the cakes are completely cool, spread or pipe a small swirl of butter icing onto the center of each fairy cake. Serve immediately, or store in an airtight container for up to 2 days.

Notes

Store the iced fairy cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep un-iced cakes in the freezer for up to 1 month; thaw at room temperature and ice before serving. Reheat briefly in a 300°F / 150°C oven for 3-5 minutes if desired, though they are best enjoyed at room temperature.

Nutrition

Keywords: mary berry fairy cakes, fairy cakes, butter icing, British tea cakes, small cakes, easy cupcake recipe, classic fairy cakes, traditional British baking, quick dessert, teatime treat

Find it online: https://britishrecipes.uk/mary-berry-fairy-cakes-with-butter-icing/