don't worry, it's probably fine

Recipe: Small batch cupcakes

03 Nov 2020

nablopomo cooking

There are times when I find myself wishing I had cake, but no cake exists at home. These times include, but are not limited to:

  • Feeling sad
  • Feeling happy
  • It’s a day of the week
  • I just finished watching the Great British Bake Off.

I adapted a victoria sponge recipe to make a small batch of cupcakes / fairy cakes without all the fuss of making a full cake.

This is dangerous for my self-control, knowing that fresh cake is only about 25 minutes away, but it’s also delicious, so it’s swings and roundabouts.

Small-Batch Cupcakes

Makes between 4 and 5, depending on how much you fill your cake cases.


  • 1 egg
  • Self-raising flour
  • Sugar
  • Butter
  • Vanilla Extract (optional)


  1. Preheat your oven to 190°C / 170°C fan
  2. Weigh your egg, shell on. This is your guiding measurement.
  3. Measure out the same weight in flour, sugar, butter.
  4. Melt the butter in a heat-proof bowl in the microwave.
  5. Beat the egg into the melted butter (once it has cooled - we don’t want scrambled egg!)
  6. Beat the sugar, then the flour, into the egg and butter mixture.
  7. Add a small amount of vanilla extract if you like. 1/2 tsp, maybe? I don’t know, I usually eyeball this.
  8. Divide the mixture into between 4 and 5 fairy cake cases.
  9. Bake in the oven for 15 minutes, or until an implement (toothpick, knife, etc) comes out clean

I usually cut them in half width-ways, fill them with jam, and dust with a small amount of icing sugar.

Then I can pretend I’m a giant eating a normal-sized victoria sponge.

November is National Blog Posting Month, or NaBloPoMo. I’ll be endeavouring to write one blog post per day in the month of November 2020 - some short and sweet, others long and boring.