fairy cupcakes

Originally posted: Feb 2011

fairy cupcakes

Yes Nigella, you have a very special place in my heart (though your pizza crust recipe got dethroned). I love these fairy cakes – easy and yummy. The only boo boo I make (at times) is forgetting to use self-raising flour and using all-purpose instead. And I always find out at the last moment before I pop these babies into the oven. Argh!

This recipe is also great because you can plop just about anything into these cupcakes – a blob of nutella for a creamy chocolate center, chocolate chips, fruit etc.

Today I baked these for a class presentation (we have to bring a snack to be graded on, no I’m not in culinary school). Mixed 1/4 cup chocolate chips into the batter. Baked them in my mini muffin pan.

Fairy Cupcakes

(Nigella Lawson’s recipe; taken from here)


  • 1/2 cup unsalted butter, softened
  • 7 tablespoons sugar
  • 2 large eggs
  • 3/4 cup self-rising cake flour or self-rising flour
  • 1 teaspoon pure vanilla extract
  • 2-3 Tablespoons milk


  1. Preheat oven to 400 degrees F.
  2. Line a 12 cup muffin tin with baking paper cups.
  3. Put all the ingredients except for the milk into a food processor and blend until smooth. You can also use a normal mixer.
  4. Pulse while adding the milk down the funnel to make for a soft consistency. (I use the full 3 Tablespoons)  It doesn’t seem like enough batter, but it will all work out, scrape every bit from the bowl and try to fill each cup equally.
  5. Bake for 15-20 or until they are golden on top.
  6. Cool on a wire rack, but remove from the tin as soon as possible.

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