Before cupcakes became fashionable, there were, and still are, little cakes called fairy or patty cakes. They are made in patty tins which are half the size of the standard muffin tins used for making cupcakes.
In fact there are two types of patty tins, one which is called deep patty tin with flat base, the other slightly smaller with a round curve base. The ones I used here to make the fairy cakes are the deep patty tins. You may of course use standard muffin tins to make them into cupcakes if you don’t have deep patty tins, but you will only make about half the quantity of cupcakes for the amount specified below and you need to increase the baking time.
Makes approx. 15 patty cakes
85g caster sugar
1/2 teaspoon vanilla extract
1 egg, lightly beaten
100g self-raising flour
10g cocoa powder
1/8 teaspoon bicarb. of soda (baking soda)
1/8 teaspoon salt
1/2 quantity mock cream, or other icing
chocolate & coloured sprinkles, and/or hundreds-&-thousands
1. Preheat oven to 200°C. Line 15 patty tins with paper cases. Sift flour, cocoa, soda and salt together; set aside.
2. Beat butter and sugar until pale and fluffy. Beat in vanilla and the beaten egg until well combined. Fold in sifted flour mixture alternately with milk (first 1/3 flour -> 1/2 milk -> 1/3 flour -> 1/2 milk -> last 1/3 flour).
3. Using two teaspoons, drop enough mixture into patty cases to two-thirds fill.
4. Bake in preheated oven for 12 to 15 minutes, or until well risen and cooked. Cool on wire rack before icing.
5. To make fairy cakes, spread some mock cream onto each cake, then hold the cake upside down and dip into a plate filled with sprinkles to coat.
Chocolate Butterfly Cakes
To make butterfly cakes, please refer to this post.
Taste: Light and soft dainty chocolate cakes
Consume: Best served on the same day
Storage: Iced cakes may be chilled in airtight container for up to 3-4 days
Recipe Reference(s): -