All's fairy in love & cake.

I've never understood the difference between a cupcake & a fairy cake.  Nor have I ever understood why a pack of cupcake cases is about 50p more expensive than a fairy cake cases but they are exactly the same size.

Is it something to do with icing?  God knows!  But the recipes for them are exactly the same batter, so I guess what comes into play is wether you want to name them cupcakes, or fairy cakes.

I'm taking a stand for the unloved fairy cake. It might not be hip, cool & metropolitan, but the good old fashioned english fairy cake is getting it's time to shine on my blog this morning....

I visit my neighbour most Thursday's, and considering she's 84 we have a right laugh.  I usually go over for a couple of cups of tea, a chat & a handful of something from the biscuit tin.  So I made these cakes mainly for last nights visit.  I was in the mood for cake.  So I made some.

Plus I was pretty stressed out, so cooking a delicate little batch of fairy cakes to go with a cup of tea seemed like a brilliant idea.

What I love about a typical cake is the recipes are hard to forget.  You bascially put 4 oz. of everything in, mix it, cook it and ice it.  I predicted it would take 30 minutes tops, and it would be easy peasy to clean up after. 

It took over an hour & the kitchen looked like a bomb site.

Icing sugar everywhere, flour in my hair, butter on the fridge handle, cocoa powder stains on my fingers, which meant cocoa powder stains on everything I touched.  Numerous bowls, scales, spoons & spatulas were used, and fairy cake cases were everywhere.

Man they were worth it though.  I made chocolate butter icing, with a layer of Nutella, which was greedily scooped out by my Dad whenever I turned my back, so I had to keep making more.

Eventually, after a few hand slaps, they were done & I even got to use my free icing spatula that I'd got free before Christmas.  I need a little bit more practice with it.  Anyway, this recipe makes about 18 fairy cakes.

For the cake mix you will need:

4 oz. Butter
4 oz. Caster sugar
2 eggs
4 oz. Self raising flour
2 tablespoons cocoa powder
2 table spoons boiling water.

For the icing you will need:
4 oz. butter
4-8 oz. icing sugar
2-3 tablespoons Nutella

Preheat the oven to gas mark five (190°C).  Set out about 18 cake cases.

In a bowl, cream the butter & sugar together until pale & creamy.  Whisk in the eggs until everything is combined.  In a separate bowl, mix the cocoa powder & boiling water together until combined and all the lumps are gone.  Pour into the cake mix and whisk until completle combined.

Gradually sieve the flour into the bowl and fold into the mix.

Now spoon about a tablespoon of mixture into the cases and pop in the oven for 15-20 minutes.

When the cakes come out the oven, leave to cool for about 10 minutes on a wire rack.

In yet another bowl, cream the butter, icing sugar & Nutella together into fluffy creamy mixture that spreads well.  If you can’t get the consistency you want, keep adding more and more icing sugar.  Once your done, spread the icing onto the cakes.  Then top with whatver you fancy.  I went for grated chocolate & mini marshmallows.

Leave to set for about 5 minutes.

Who are we kidding? You’re totally going to eat them straight away like we did. Enjoy!


  1. Hi Emma, Follow u on your weightloss blog religiously and will now be following u on here too. Don't be afraid, I'm not a stalker....really:) Any chance of putting weightwatchers propoints on the recipes on here?
    Thanks Simone

  2. Mmmm - sounds lovely. Might try making them with the kids later today. I love the idea of using Nutella in the icing (although I suspect that like your dad, my kids might sneak a few mouthfuls!)


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