Thursday, 12 September 2013

Fairy Cupcakes

One of the first things we learn to bake as a child are fairy cakes. I think of fairy cakes as a cupcakes little cousin, as it is very similar to cupcakes just smaller in size. I have kind have grown out of fairy cakes and much prefer the bigger cupcakes with their wide variety of flavour combinations. Sometimes, it is good to take a trip down memory lane and make something that I enjoyed whist growing up. These fairy cupcakes are just that, they are simple and delicious, and whilst I was reminiscing I thought I would decorate with children's sweets. Feel free to decorate as you chose. This lovely recipe comes from Jo Wheatley's A Passion for Baking which I have really enjoyed baking from this year.
Here is how my fairy cupcakes turned out:
Fairy cupcakes

Fairy Cupcakes


I first started by creaming the butter and sugar before adding the egg and flour.
Butter, sugar, flour and egg.

I then placed the mixture in cupcake cases and baked for around 20 minutes.
Fairy cake mixture

Fairy cupcakes pre bake
Once baked I made the vanilla buttercream and spread on each cupcake. I then decorated with fruit pastels and jelly babies.
Butter for buttercream

Icing added for buttercream.

Recipe for Fairy Cupcakes.
Ingredients - Makes 12
175g caster sugar
175g margarine, softened
3 large eggs, beaten
175g self-raising flour

For the icing I stuck to my trusted vanilla buttercream recipe as I did not want to pair these cupcakes with royal icing.
For the buttercream
125 g butter
1 teaspoon vanilla extract
420g icing sugar sifted.
Assorted sweets

Method
Preheat the oven to 180C/350F/Gas Mark 4
Cream the sugar and margarine together until pale, light and fluffy, either by hand or in a free standing mixer.
Gradually add the eggs, mixing well between each addition and adding a teaspoon of the flour to the mixture if it starts to curdle.
Add the flour and mix until thoroughly combined.
Spoon the mixture into the paper bun cases. Bake on the middle shelf of the oven for about 15-20 minutes until golden brown and well risen.
Remove the cakes from the tins and leave to cool on a wire rack.

For the Buttercream
In a large mixing bowl beat the butter, vanilla extract and half the icing sugar until smooth- this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy. I usually place the buttercream in the fridge for around 15 minutes as this makes it easier to spread the cupcakes.

I am entering my fairy cupcakes to Calendar Cakes, a monthly blogging challenge hosted by
 lauralovescakes and dollybakes. This month's theme is cupcakes as it is national cupcake week between  16th - 22nd September.

 xxx
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1 comment

  1. Thanks for entering all your cupcakes into September's Calendar Cakes...they all look fab! :-)

    ReplyDelete

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