Fairy cakes
Light, fluffy cupcakes with a simple vanilla flavour, perfect for tea time.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 28g carbs · 2g sugars · 0g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Plain flouruse 110g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Unsalted butterpack 250g · use 110g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Semi skimmed milkuse 30ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Basket total (full packs) | £5.30 | £5.55 | £5.03 |
| Cost of what this recipe uses | £1.51 | £1.76 | £1.58 |
| Per serving | £0.13 | £0.15 | £0.13 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 12-hole muffin tin with paper cases. 5 minutes
- Weigh out the flour and butter. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre. 2 minutes
- Crack the eggs into a bowl and whisk them together with the milk. Pour the mixture into the well in the flour and butter. Stir until just combined. The batter should be thick and slightly lumpy. 2 minutes
- Spoon the batter into the paper cases, filling each one about two-thirds full. Bake in the oven for 15-20 minutes, or until golden at the edges and a skewer inserted into the centre comes out clean. 20 minutes
- Remove the fairy cakes from the oven and leave to cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely. 5 minutes
- Once cooled, store the fairy cakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 2 days. To freeze, place the cooled fairy cakes in a freezer bag and freeze for up to 3 months. Defrost in the fridge overnight and eat within 24 hours. 5 minutes
- To serve, dust the fairy cakes with icing sugar and enjoy! 1 minute
Tips
- To make the recipe cheaper, swap the semi-skimmed milk for a non-dairy alternative like almond milk.
- Store the fairy cakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 2 days.
- To freeze the fairy cakes, place them in a freezer bag and freeze for up to 3 months. Defrost in the fridge overnight and eat within 24 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.39kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 140g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 970ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).