Mary Berry Sultana Fairy Cakes
Mary Berry’s Sultana Fairy Cakes are miniature sponge cakes made with butter, sugar, eggs, flour, and plump sultanas folded into the batter. They’re baked in small paper cases, offering a delicate crumb and subtle sweetness. These cakes are a lighter alternative to cupcakes—simple, elegant, and perfect with tea or coffee.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 fairy cakes
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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100g butter, softened
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100g caster sugar
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2 large eggs
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100g self-raising flour
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½ teaspoon baking powder
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75g sultanas
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1–2 tablespoons milk (only if the mixture feels thick)
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Optional: A little vanilla extract for extra warmth
Instructions
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Prepare your tray: Line the fairy cake tin with 12 paper cases.
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Cream the butter and sugar: Beat together until pale and fluffy.
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Add eggs gradually: Mix in one egg at a time to avoid curdling.
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Fold in dry ingredients: Sift flour and baking powder, then gently fold into the mixture.
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Add the sultanas: Stir them through evenly, ensuring good distribution.
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Check consistency: Add a splash of milk if the batter is too thick.
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Fill the cases: Spoon the mixture evenly into all 12 cases.
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Bake: Cook until golden and springy to the touch.
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Cool completely: Transfer to a rack before serving or storing.
Find it online: https://maryberrycooks.co.uk/mary-berry-sultana-fairy-cakes/