In Ireland, this is probably the first recipe almost every kid learns how to bake. My mum would let me make fairy cakes on my own, which kept me busy, though she wasn’t always so happy with the trail of destruction I left in the kitchen. When she made them, my mum would put a little dollop of jam on top, though not all mums did. I’ve included it here, but it’s optional, really.
Makes 9 cupcakes
1 Preheat the oven to 350°F (180°C). Line nine wells of a cupcake pan with paper liners.
2 Using a stand mixer fitted with the paddle attachment, or a handheld electric mixer, cream together the butter and sugar until fluffy and pale in color.
3 One by one, slowly incorporate the eggs and beat until well combined.
4 Add the flour and milk and carefully mix until you have a smooth batter.
5 Scoop the batter into the prepared cupcake pan, filling each well three-quarters of the way full.
6 Bake for 22 to 24 minutes, until the cupcakes are golden and spring back when pressed. Turn them out onto a wire rack and let cool completely.
7 Spoon 1 teaspoon of jam on top of each cupcake, then pipe or spread a swirl of buttercream frosting over the jam.
8 Store the cupcakes in an airtight container at room temperature for up to 3 days.