Come Fly Away


So some pretty big news. I got my Uni results today and after four years of blood, sweat and tears (lots of tears) I am finally the proud owner of a BA in American & English Studies, classification 2:1. Absolutely over the moon about it.

When Jun came over last week we did a lot of baking, but our most nostalgic item were our Fairy Cakes. I remember Fairy Cakes from being little and going to children’s parties where they were served along with finger cucumber, ham & cheese and tuna salad sandwiches (always white bread, crusts cut off), cocktail sausages with ketchup (maybe this is why I don’t like the taste of ketchup – too much of it as a child), usually some sort of assorted biscuit selection (which always looked waaay better than it actually tasted), and orange squash that was either too dilute or too syrupy. Then the birthday cake was served, which was often in the shape of big pink ballet slippers (how I ALWAYS wanted to have my birthday cake in the shape of big pink ballet slippers) and I would almost always have some sort of crazy allergic reaction to the food colouring in said big pink ballet slippers, hence why my mother never got them for my birthday.

Anyway, despite that, these butterfly cupcakes are lovely. The originally recipe calls for a little double cream to be placed in the butterfly wing ‘cavity’ along with the jam, but we like to make them with buttercream instead (made with butter and icing sugar). This is the second time I’ve made them with Jun and for some reason they came out a little dry, so either cook for a little less time (we went for 30 mins) or increase the milk/butter amounts ever-so-slightly.

Also, you must use strawberry jam. That’s real jam, none of this jelly stuff. The difference between jam and jelly is that jam are fruit preserves, ie. real fruit, stewed with sugar for a very long time. Jelly is essence of real fruit, made into a gelatin-like substance and a disgrace to all breakfast foods. So now that we’ve cleared that one up… enjoy.

(Makes 12; originally found in a book called ‘Sweet Treats’)

120g unsalted butter, softened
180g (¾ cup) caster sugar
185g (1 ½ cups) self-raising flour
125ml (½ cup) milk
2 eggs

For Filling
2 tbsp unsalted butter
3-4 tbsp icing sugar, plus extra to dust
1 ½ tbsps strawberry jam

1. Preheat the oven to 180ºC. Line a flat-bottomed 12-hole cupcake tray with paper cupcake cases.
2. Beat the butter, sugar, flour, milk and eggs with electric beaters on low speed. Increase the speed and beat until smooth and pale. Divide evenly among the cases and bake for 25-30 mins, or until cooked and golden. Transfer to a wire rack to cool.
3. To make the buttercream, mix the unsalted butter and (sifted) icing sugar together with a fork until well combined. Check to taste and if it tastes too buttery, add more icing sugar.
4. Cut shallow rounds from the centre of each cake using the point of a sharp knife, then cut in half. Spoon 1 tsp buttercream into each cavity, top with 1/2 tsp jam and position two halves of the cake tops in the jam to resemble butterfly wings. Dust with icing sugar.
5. Serve with finger sandwiches, cocktail sausages, party hats, dilute orange squash and bright pink ballet slippers cake. Or, for the more grown-up of you, a lubberly cuppa tea.

Until next time, yo – peace and love.

Jax x

11 Responses to “Come Fly Away”

  1. Monet Says:

    Congratulations! And what gorgeous little cupcakes to help celebrate. I'm so happy for you!

  2. islandeat Says:

    Jax, that is great news on your graduation. However, I hope you don't have a "breakdown" (you'd then wind up in rehab). Yeah, I know that it's the Brit version of "grades" or "marks" or "report card". But just look at one of your countrywomen, Amy Winehouse, for breakdowns and rehab….

    Funny, I studied English and French Literature of the Middle Ages and Renaissance, though I had intended to do British and American short fiction of the 20th century. So I guess that's why I wound up in Canada. Go figure.

    I do luv the fairy cake idea and the delectable pix. I'd have to use the strawberry-mint-black pepper preserves I made last summer, based "la fee des confitures", Christine Ferber…enough riffin' on the fairy theme.


  3. Deborah Says:

    Congrats on graduating! Your cupcakes look so delicious!

  4. Jackie Says:

    Monet – thank you, lovely!

    Dan – When I first read your comment I was very confused about why you were talking about Amy Winehouse. Then I re-read my post and a lightbulb went off somewhere inside my head… :D Don't worry though, no rehab for this girl – not again… I'm kidding. I really must visit Canadia one of these days – everyone I know who's been there keeps saying how awesome it is! And those preserves sound beautiful, by the way :D

    Deborah – thank you! And thanks for swinging by ;)

    Jax x

  5. Mochachocolata Rita Says:

    awhhh they look absolutely lovely! i've tried using strawberry jam as a filling before, as well as mixing the jam into the batter…the little ruby red/pink dots all over the batter? super cute!

  6. Mary Says:

    Congratulations. It's always nice to achieve a goal and this certainly was a big one. I really love your cupcakes. I've spent some time going through your earlier posts and must tell you how much I enjoyed my visit. I'll be back. I hope you are having a wonderful day. Blessings…Mary

  7. Jackie Says:

    Reets – oooh, that's a good idea! I bet it looks cute!

    Mary – thank you for the congrats, and thanks especially for swinging by! Do pop by again =)

    Jax x

  8. Nirmala Says:

    Congratulations on graduating! And you made beautiful treats to celebrate! Beautiful pictures on your blog.

  9. Jackie Says:

    Nirmala – thank you! Really appreciate you swinging by =)

    Jax x

  10. Ashley Says:

    Congrats JAX!!! Always knew you were a smartie :)

  11. Jackie Says:

    Fanks Ashlee :D Now. When are you coming to visit me again?!

    Jax x

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