Caramel Fairy Cakes
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These delightful little cakes have become my go to treat whenever I want something special without spending hours in the kitchen. The whole process takes just 45 minutes from start to finish, making them perfect for unexpected guests or a last minute dessert craving. I love that they're budget friendly too, using simple pantry staples that most home cooks already have on hand. The yogurt keeps them incredibly moist and tender while adding a subtle tanginess, plus it's packed with probiotics for your gut health. Topped with rich caramel sauce and toasted almonds, these fairy cakes taste like pure indulgence, but they're actually quite straightforward to make. Even baking beginners will find success with this recipe.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 2 egglarge eggs
- 100 mlplain yogurt
- 1 mlvanilla extract
- 10 gbaking powder
- 5 gsalt
- 250 gcaramel sauce
- 50 gunsalted almonds, sliced
- 10 mlcooking spray
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup fairy cake tin with cooking spray.
Tip: Use a non-stick tin to ensure easy cake release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Use a large bowl for the cake mixture to prevent lumps.
- 3
In a large bowl, whisk together butter, eggs, yogurt, vanilla extract, and food coloring.
Tip: Add a few drops of yellow food coloring to achieve a pale yellow color.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
Tip: Don't overmix the batter.
- 5
Divide the batter evenly among the fairy cake cups.
Tip: Use a spoon or small ice cream scoop to portion the batter.
- 6
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Rotate the cakes halfway through baking.
- 7
Allow the cakes to cool in the tin for 5 minutes before transferring to a wire rack.
Tip: Don't touch the cakes until they have cooled slightly.
- 8
Drizzle the caramel sauce over the cooled cakes.
Tip: Use a piping bag or a spoon to drizzle the sauce.
- 9
Sprinkle the unsalted almonds over the caramel sauce.
Tip: Use a fine mesh sieve to sprinkle the almonds evenly.
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