The first time I made Queen Cakes, I was rushing—late for my neighbour Sheila’s garden tea and convinced I could whip up a batch in no time. Spoiler: I couldn’t. I grabbed cold margarine, chucked everything in a bowl, and hoped for the best. The result? Flat, oily little cakes that refused to rise.
But I’ve since learned: these little classics are surprisingly forgiving if you get the basics right. Mary Berry calls them “Fast Cakes” for a reason—they’re quick, but they demand just a touch of respect. Now, they’re one of my go-to bakes for when I want something simple and satisfying.
Why This Recipe Works
- Cold margarine traps air during mixing, giving you an even, gentle rise.
- All-in-one mixing saves time, as long as you don’t overdo it.
- Self-raising flour + baking powder team up to give that classic dome top.
These aren’t meant to be showstoppers with frosting and flair—they’re honest, golden buns with just the right crumb and a tender bite.
Ingredients & Why They Matter
- 140g cold margarine – Straight from the fridge. Keeps the cakes light, not greasy.
- 150g caster sugar – Dissolves easily, giving a smooth crumb.
- 150g self-raising flour – Provides lift and structure without faff.
- 3 large eggs – Adds moisture and richness. Don’t swap for mediums unless you adjust.
- 1 tsp baking powder – Ensures a reliable rise, especially with cold fat.
Make It Your Own
- Egg-free version? Use 3 tbsp aquafaba per egg. Slightly lighter texture, but still holds well.
- Dairy-free? Solid plant-based blocks like Flora Plant or Vitalite work great. Avoid soft spreads.
- Add-ins? A handful of dried fruit (currants, cherries) works—just coat in flour to prevent sinking.
- Citrus twist? Add the zest of one lemon for brightness—more than that and you’re in fairy cake territory.
- A dash of vanilla? Not traditional, but a ½ tsp adds cozy warmth.
Troubleshooting Common Issues
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cakes were dense | Margarine too soft or batter overmixed | Use cold margarine and mix just until combined |
| Cracked, uneven tops | Oven too hot or cases overfilled | Fill ⅔ full and stick to 180°C (fan) |
| Soggy bottoms | Left in tin after baking | Transfer to a wire rack as soon as they’re out |
How to Make Them
Step 1: Prep the oven
Preheat to 200°C (180°C fan) / 400°F (350°F convection). Line a 12-hole muffin tin with paper cases.
Step 2: Combine ingredients
Place margarine, sugar, flour, eggs, and baking powder into a large mixing bowl.
Step 3: Mix
Beat with an electric hand mixer for 1–2 minutes until smooth. Don’t overmix—you want just-combined.
Step 4: Fill and bake
Spoon the batter evenly into the cases—about two-thirds full. Bake for 18–20 minutes, until risen, golden, and springy.
Step 5: Cool
Remove from the tin and let cool on a wire rack immediately to avoid soggy bottoms.
Tips from My Kitchen
- I prefer a metal muffin tin—it gives a crispier finish than silicone.
- Always check your oven temp with an external thermometer—my oven runs hot by 10°C.
- If adding fruit, coat it in flour to prevent sinking.
- A light dusting of icing sugar is all you really need—these aren’t cupcakes.
Storage & Serving
- Store: In an airtight tin for 4–5 days. No fridge—it dries them out.
- Freeze: Wrap individually in cling film, then seal in a freezer bag. Defrost at room temp or warm in the oven.
- Serve with: Clotted cream and raspberry jam (my favourite), or simply with a hot mug of Yorkshire tea.
Frequently Asked Questions
Q: Can I use butter instead of margarine?
Yes, but use it cold. The cakes will be a little richer and denser.
Q: My cakes didn’t rise. What went wrong?
Check your margarine—too soft can ruin the texture. Also test your baking powder with boiling water to make sure it’s still active.
Q: Can I bake these in fairy cake cases?
Absolutely. Just reduce the bake time to 12–15 minutes and keep an eye on them.
Q: Can I frost them?
You can—but they’re meant to be simple. A dusting of icing sugar is more traditional.
More Classic Bakes to Try:
- Mary Berry All-In-One Victoria Sponge
- Seeded Granary Bread
- Hot Cross Bun Loaf
- Banana Pecan Loaf with Honey Icing
