Ingredients
1 cup butter, softened
1 cup white sugar
1 3/4 cups self-rising flour, divided
4 eggs, beaten, divided
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups. Bake in the preheated oven until golden, 10 to 12 minutes.