Frolicsome Fairy Cakes

A delightful tea time treat.

Before the American cupcake took over the world—its hulking mountains of sugary frosting pushing its way to the front of pastry cases across the world—a more demure, veddy British of cupcakes ruled children’s birthday parties and tea times. Even their name lets you know you are in for a delicate treat: Fairy cakes.

These dainties are also gormlessly easy to make and fun to decorate, making them a great dessert to make with kids. Or people hopelessly addicted to boxed cake mixes.

Fairy cakes have featured at most family birthday celebrations, the icings different colors depending on the holiday. You can play with flavors (swap out the vanilla for almond extract) or add mini chocolate chips. The icing can be plain, but I add some lemon extract.

My English mother-in-law once said to me with great pride in her voice that she enjoyed plain food. Because I’m horrible, I thought sneering thoughts. But she has a point. Fairy cakes are perfectly simple and delicious.

Fairy Cakes

Yield: 1 dozen

What You’ll Need

For the fairy cakes:

10 tablespoons (150 grams) butter, softened

1 cup (150 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar

2 large eggs

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

For the icing:

2 tablespoons (1 ounce) butter, melted

1 cup confectioners’ sugar

3 tablespoons milk

1/2 teaspoon lemon extract

Sprinkles, edible flowers, etc. for decoration

What You’ll Do

Make the fairy cakes:

1. Preheat the oven to 350 degrees F.

2. In the bowl of a stand (or use a hand-) mixer, put the butter, sugar, eggs, flour, baking powder, salt and vanilla extract. Blend on medium speed for 2 minutes. Scrape down the sides of the bowl. Mix for another minute. The batter will be a little thicker than you might expect.

3. Divide the batter evenly into lined muffin tins. I use a large cookie/ice cream scoop, which makes it much easier. If you are not privy to one, two spoons should do the trick. You don’t have to spread the batter in the muffin cups.

4. Bake for 15 minutes, or until just golden and a toothpick comes out clean. Do not overbake…which is a pretty useless recipe direction…I realize I’m overcoping, but I don’t want you to overbake them. Can’t I worry?

Let cool on a rack. When the cupcakes are cool, prepare the icing.

Make the icing:

1. Melt the butter in a small bowl. Then add the confectioner’s sugar, lemon extract (if using) and milk and whisk until it’s smooth and runny. Divide the icing into bowls and stir in food coloring until desired color is achieved.

2. Drizzle the cupcakes with the icing while it is still runny. Decorate with sprinkles, small candies, flowers or fairies from the bottom of your garden.

Why yes, my family does have Dr. Who cupcake papers.