Why do my fairy cakes always have pointy tops?

[BadGardener]

I only really make them for dd to decorate so how can I get them to have nice smooth gently rounded tops, instead of looking like mini-volcanoes?
I usually use Nigella's recipe from How To Eat but today I did Darina Allen's from Forgotten Skills and they were even worse.
We have a fan oven which is always spot on the right temp.
Any ideas? Thanks!

Hmm.
In favour of MrsBadger's too hot oven theory, Darina Allen's version came out worse than Nigella's and was 20 degrees hotter (220 then turn down to 190, compared to 200).

Oven thermometers £5 from Debenhams or Lakeland - made a massive difference to my baking as my oven was way too hot.

You don't need to actually weigh an egg - a medium egg is approx 2oz and that's the basis for a normal sponge cake recipe. For every egg you use 2oz of flour, butter and sugar. Check your recipes and you'll see it's been done for you.
If they're too pointy, just slice them off, cut in half and you have the perfect butterfly cake.