Why have my fairy cakes sunk ?

zippychick

Honestly, i use salted butter for everything and never had a problem! it's cheaper ! Some use marge , i'm a butter girl

greenbee

in the margarine vs. butter debate - margarine will generally give you a flat cupcake, butter a peaked one. And use eggs and fat at room temperature.

sandiep

100g SR flour, 100g caster sugar, 100g butter - 2 eggs.
Add 1/2 again, or double up for more.

Definitely agree on post above re butter.

I am a fairy cake expert, my daughter would make them everyday if possible.

If you want to cheat and make them really quickly, then nuke the butter and mix the whole lot in one go, with a good folding lashing at the end to get the air in. Works well with kiddies this method.

zippychick

Owens did you have success with trying again?

Zebredella

My recipe also sunk and the recipe said 4 eggs 250 grms butter250grm castor sugar 5ml vanilla extract 185 g SR flour 60 g Plain flour 185ml milk it tasted good raw but dropped in the middle once cooked I will now try zippy chicks recipe and let you know thanks

rosie383

That seems like an awful lot of milk for the quantity of other ingredients. Should be more like 1-2 tbsp (maybe up to 50 mls at most).