Kate Fowler
These little bites of nostalgia remind us that cupcakes don’t need a tower of butter icing atop a gigantic sponge. Try our vegan fairy cakes with a cup of tea.
For the cakes:
130ml milk
1 tbsp lemon juice
½ tsp vanilla essence
120g plain flour
1 level tsp baking powder
Pinch bicarbonate of soda
65g vegan butter, allowed to come to room temperature
80g caster sugar
For the buttercream:
50g vegan butter
100g icing sugar
1-2 tsp plant milk
These little bites of nostalgia remind us that cupcakes don’t need a tower of butter icing atop a gigantic sponge. Try our vegan fairy cakes with a cup of tea.
1. Heat the oven to 180°C.
2. Place cake cases into the dips of a fairy cake tray.
3. Put the milk, lemon juice and vanilla extract in a bowl and set aside.
4. Sift the flour, baking powder and bicarbonate of soda into a mixing bowl.
5. Add the vegan butter, sugar and milk mixture. Beat with a wooden spoon until the mixture is creamy and there are no lumps from the butter remaining.
6. Spoon into the cake cases until they’re three-quarters full.
7. Bake for 15-20 minutes. A cocktail stick pressed into the centre should come out clean.
8. Allow to cool in the tin for five minutes then cool completely on a wire rack.
9. Once the cakes are cool, use a small sharp knife to cut out a round segment from the top off each cake. (Don’t cut all the way to the edge of the cake.) Then cut this segment in half to make the wings.
10. Make the buttercream by beating the butter with a spoon until it has softened, then gradually work in the icing sugar until it is all incorporated. Stir in just a teaspoon or two of plant milk just to loosen it.
11. Add some butter icing to the top of each cake, then place the fairy’s wings on top and dust with icing sugar.
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