Fruity ‘anything goes’ cupcakes/fairy cakes

Okay… I know… so goes the biggest online debate in baking Ive had so far….. there was no such thing as a cupcake during the war in the UK. We call the fairy cakes. However, being born in another country predomanently bombarded with more US style media, we always called them cupcakes….. so, theyre little cakes…. with fruit.

I used little petit fois cases, which only makes snacking worse as theyre now just the right size to craftily throw one after the other down your neck. (updating gym membership as we speak, I can feel all those lil cakes just settling to my hpsand tum….. worth it though hehehe)


  • 4oz self-raising flour or plain flour with 2 tsp baking powder
  • 1 oz margarine
  • 2 oz sugar
  • 1 tbs warmed golden syrup
  • 1 egg
  • mini box of raspberries (local, of course!)
  • half level tsp bicarbonate of soda
  • 4 tbs milk


Sift the flour or flour and baking powder. Cream together the marg, sugar and syrup. Beat in the egg, then add the flour. Blend in the bicarb with the milk and beat it all into a creamy mixture. Add the raspberries and stir in well but carefully. You want to keep as many in tact as possible so that they can burst in your mouth when eating them.  Spoon into cases,pop them on a baking tray and bake above the centre of the oven at about Gas mark 5 for 15 minutes or until ready.

After the 15 minutes I poke a tooth pick or knife into one and if it comes out clean, its ready. If its still sticky try it on the lower shelf for another 5 – 10 minutes on Gas mark 4.

Dont be surprised if they look blue while baking…. theyre fine….. and delicious.


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