Michelle Darmody: How to bake the perfect fairy cake — and the mistakes to avoid

There are endless variations on the cupcake and endless arguments about how best to ice them.

Cupcakes, or fairy cakes as they were known as in Ireland up until a decade ago, have an enduring popularity. 

They moved from children's party staple to fancy wedding adornment, a cupcake tower is very handy for weddings guests and party goers, each one a perfect single serve.

There are endless variations on the cupcake and endless arguments about how best to ice them. 

In the United States the icing is very often in a swirl that dwarfs the cake itself. This can result in a very sweet confection; I do prefer a ratio of more cake to icing.

Buttercream is the most popular cupcake icing choice, but you can always top the buns with ganache or simply mix icing sugar with lemon juice and use this as a topping. 

Of course, there is also the option of making butterfly buns. 

Do this by taking the top off the buns, as you would the top off a boiled egg, then slice each top in half. Place a blob of jam and cream onto the bun and place the two halves into the cream to resemble butterfly wings.

However you decide to decorate them, the cupcakes are made using a butter sponge recipe and with a few tips you can ensure they work out well. 

One of the most common issues people run into is the buns exploding like volcanoes, this is because the sugar and butter mixture has not been properly combined with the other ingredients. 

A good spatula is a necessity and make sure to really mix the butter and sugar with the eggs and flour for a smooth and consistent batter.

Edible flowers work well on top of a cupcake this time of year. A mixture of violas, nasturtium, cornflowers or even edible rose petals can be used. 

If you do not have access to fresh edible flowers there are lots of pretty rice paper, or fondant ones available in baking shops, or online. They can elevate your cupcake, so it is fit for a wedding day.

Fairy cakes/cupcakes

recipe by:Michelle Darmody

Handy for everything, from kiddies' birthday parties to wedding-day confections.

Servings

12

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Baking

Ingredients

• 225g soft butter

• 225g caster sugar

• 4 eggs, lightly beaten

• 1 tsp of vanilla

• 225g self raising flour, sieved

• to ice:

• 150g soft butter

• 300g icing sugar

• 1 tsp vanilla extract

• 1-2 tbsp milk

Method

1. Pop 12 paper cases into a bun tin. Preheat your oven to 180ºC/gas mark 4.

2. Beat the butter and sugar well until the mixture is pale and doubled in volume. It should be light and fluffy.

3. Lightly beat the eggs with the vanilla.

4. Slowly add the egg mixture to the butter mixture making sure to combine well.

5. Add the flour a third at a time. I use a wooden spoon or spatula at this stage.

6. Scoop the mixture between the twelve bun cases. Place the tray into the centre of your oven.

7. Bake for 15 minutes or until golden on top. Once cool enough to handle, place onto a wire tray to cool completely.

8. To make the icing whisk the butter, icing sugar and vanilla until soft and fluffy. Add the milk as needed to soften the icing and make it more spreadable. Fill a piping bag and make a swirl on the top of each bun.

Baker's tips

• Use room temperature butter. This allows the fats in the butter to combine well with the sugar, resulting in a smooth batter or smoother icing.
• Make sure the eggs are at room temperature, as well as the butter. Room temperature eggs whisk to a fuller consistency, and they also hold their shape better
• Sieving the flour will lead to lighter buns.
• It is best to use a spatula to make sure all the butter mixture is combined with the egg and flour otherwise the cupcakes will end up like little volcanoes with the unmixed lumps of butter melting and bubbling and rising out of the buns as they bake. Really scrape the sides and base of the bowl with the spatula a few times as you mix in the eggs and flour.
• It is worth getting good bun cases that do not stick, these will also stop the oily look that cheaper bun cases can have after baking.
• I find two soup spoons work best to scoop the mixture into the paper cases. Fill one spoon with batter then use the other to gently push the batter into the paper case.
• A stand mixer will give good results for this recipe as there is a lot of whisking in both making the buns but also the icing. Use the high speed for about 5 minutes to really combine the butter and sugar. When you are making the icing start the mixer on slow until the icing sugar has begun to combine with the butter otherwise it will fly all over your kitchen.
• Resist opening the oven during baking as the quick change in temperature will cause the buns to sink.
• To test when the buns are baked through you can gently press down on the top of one of them, if it bounces back completely, they are done. If your finger leaves a dent on the surface they need a little more time.
• Cool the buns completely before icing them. I f you are in a real hurry and they have not cooled down fully you can stick them into the freezer to cool them quickly.
• It can be handy to make the batter a day or so beforehand. The batter lasts in the fridge in an airtight container for about four days. If you are doing this an ice cream scoop works best for scooping it into the bun cases.
• If the buns are left uniced then they can be stored at room temperature for a few days. They can also be frozen without the icing.

3 delicious variations

Lemon & lime cupcakes

Add the zest of three limes to the batter in place of the vanilla. 

Make a lemon buttercream by whipping 150g of soft butter with 300g of icing sugar, the zest of 3 lemons and 2 tablespoons of lemon curd.

Whisk until the mixture is soft and fluffy. Ice the lime buns with the lemon icing.

Jaffa cake cupcakes

These are delicious. To make, follow the bun recipe as is, except when scooping the mixture into the bun cases. 

When you come to this stage spoon some batter into the cases, enough to cover the base, then add a spoon of smooth marmalade to the centre of the batter, then cover this with more batter. I use Folláins, a nice light orange marmalade. 

They also do a sugar free version which is all fruit and very tasty. After the buns have been baked, then cooled down, make a chocolate ganache to cover them. 

Heat 200g of cream until it is shivering on top, this happens just before it begins to boil.

Take it off the heat and stir in 200g of dark chocolate chips until they are melted and combined. Allow to cool then pipe the ganache on top of each bun.

Pistachio & rosewater

Add 60g of unsalted pistachios to the batter. Chop the pistachios very, very finely so they are almost powered. 

To make the icing add 2 tsp of rosewater instead of vanilla and make as instructed. 

It is nice to decorate these buns with chopped pistachios and some fresh edible rose petals.