Queen Cakes Recipe (Fairy Cake)
These tiny butter cakes, also called Queen Cakes, were the star of every school bake sale and every grand-motherly tea party back home.
Servings 12 servings
Calories 253kcal
Ingredients
- 4 ounces salted butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup self-rising flour
- 2 tablespoons milk
- For the glaze:
- 2 cups powdered sugar
- ½ cup heavy cream
Instructions
- Cream long enough. Three full minutes with the electric mixer traps air and gives that fairy-light texture.
- Don’t overfill. Just under three tablespoons of batter per liner prevents volcano tops.
- Glaze timing is key. Dip while cakes are totally cool, or the glaze will slide right off.
- Swap liners for “paper cases” if you want classic British style.
- Use a cookie scoop to portion batter fast and evenly—no guessing.
- Double the recipe for parties; you already have the mixer out, right?
Notes
- Cream long enough. Three full minutes with the electric mixer traps air and gives that fairy-light texture.
- Don’t overfill. Just under three tablespoons of batter per liner prevents volcano tops.
- Glaze timing is key. Dip while cakes are totally cool, or the glaze will slide right off.
- Swap liners for “paper cases” if you want classic British style.
- Use a cookie scoop to portion batter fast and evenly—no guessing.
- Double the recipe for parties; you already have the mixer out, right?
Nutrition
Calories: 253kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 76mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg