Stand the cake cases in the holes of the tart trays.
Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Sieve the flour into the bowl then stir it into the mixture.
Add the milk and vanilla and combine well.
Half fill the prepared paper cases.
Bake in the pre-heated oven for 20-25 minutes, until the sponge springs back when touched.
Cool the cakes on a wire rack.
To make the topping, put the icing sugar into a bowl and add drops of lemon juice, a little at a time, stirring to make a stiff icing.
Spread the icing over top of the cakes.
Cut the glacé cherries in half, or leave them whole, and press them into the icing on each cake.
2x 12-hole cupcake trays, paper cases
200°C, Fan 180°C, 400°F, Gas 6
Made these for the first time and just about to try them they look fab but wondering how long you can keep them?
By Mrs Fiona Sinclair
27 Feb 2016
I substituted sugar for Xylitol as we're sugar free and vitalite dairy free spread as we're dairy free in this house. Didn't make a difference.
I added a little zanthan gum to make them less crumbly (as I find gluten free flour is always a little too crumbly).
I found the mixture made 19 cakes. Some rose to much for fairy cakes so I put to much mixture in each bun case. I reckon approx half a heaped tablespoon in each case to make the mixture get to 24. It doesn't say this in the recipe and would be useful to.
My gluten, dairy, soya, sugar free 3 year old has just devoured one so that's complete thumbs up!
By Mrs Deborah Hooper
03 Dec 2015
Our first try of gluten free baking using the gluten free flour. Fantastic, daughter loved them. Quite sweet but very fluffy. I added more milk just to make the mixture looser. Didn't get to make the lemon topping but iced them with icing sugar and sprinkles. Yum
By Miss Claire Barnicoat
24 Feb 2015
I have just made these but instead of the topping I added 2tsps of milk and 2oz of cocoa chocolate. my kids won't stop eating them. thank you for the recipe xxx
By Mrs June Stacey
15 Jun 2014
I'm so pleased to find this recipe. I really can't fault them. Texture and taste are very good. They seemed to take a couple more minutes cooking than the recipe stated but I appreciate that all ovens vary.
By Mrs Lesley Lynch
08 Dec 2013
By Mrs Margaret MacLennan
07 Apr 2013
These are excellent. My six year old Grandson loves them. They are so much nicer than those made with rice flour. Well done Dove!
By Mrs Marilyn Williams
17 Dec 2012
I make nearly guilt free fairy cakes, using this recipe but opting for canderel or other sweetners. Once a month a moreish and yummy treat for me and my friends. Thank you for the inspiration!!
By Ms Kari Price
16 Sep 2012
Totally fab! Like Mrs williams, we used soya and dairy free spread, and rice milk due to our needs. They were quick, simple and meant that daughter's best friend could share the cakes at her 6th birthday party. None of the other 9 non allergic children noticed any difference, all the cakes got scoffed. They are delicious with a buttercream topping by the way! Simply mix 6 oz of butter (or spread of your choice) with 6 oz of icing sugar, and maybe a drop of colouring or flavouring and they were smashing!
By Mrs Sheilagh Stewart
13 Mar 2012
I have made these today with gf flour and they are delicious. Going to make them regularly!!! Thank you!
By Mrs Eniko Walker
25 Feb 2012
Because of my daughters intollerances i had to leave out the sugar, change milk to goats milk and use soya free dairy free spread instead of butter. I used the SR gluten free flour. They turned out beautifully and tasted lovely. Nice and light textue. I could not make topping, but were lovely anyway.
By Mrs Pauline Williams
21 Aug 2010
I've just made Fairy Cakes using this recipe and they are fantastic.
By Miss Stephanie Howitt
26 Jun 2010
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