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The Most Endearing Fairy Cupcakes For Spring

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Let your kids join in the fun of preparing cupcake with these fairy cupcakes.

Making cupcakes especially if you have a specific design in mind can be truly lots of fun. But it’ll be more fun if you have people around you to join in the designing or decorating.

If you have kids of your own, I’m certain you have them around in the kitchen as well for extra helping hands. This goes especially true when you are preparing something for them. The kids would usually want to take part in it and these are the moments I love the most. It makes the preparation a whole lot of fun and memorable. Plus it also teaches the kids how to work their way around the kitchen.

This specific recipe might not be a very easy one to make but it will make those creative juices work. So enjoy!

Check out the recipe and how-to below.


Fairy cupcakes

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Equipment:

Deep muffin pan with 12 pink cupcake cases

Small palette knife

Rolling pin

Water brush

Sharp knife

Piping nozzle

Scallop tool (optional)

Cocktail stick

35mm daisy cutter

30mm butterfly cutter

Circle cutters (optional)

58mm circle cookie cutter

5mm star cutter

Soft brush

Basic cupcake recipe

250g (8oz) unsalted butter, softened

250g (8oz) caster sugar

250g (8oz) self-raising flour

Pinch of salt

4 medium eggs

4 tablespoons milk

Ice-cream scoop (optional)

2 x 12-hole muffin tins, lined with paper cases

Buttercream icing

110g butter, room temperature

500g icing sugar

1 tsp vanilla extract

60ml milk

 

Instructions:

Cupcakes

Set the oven to 190C, gas 5.

Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.

Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.

Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.

Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.

Freezing: The cakes are best eaten on the day that they’re baked, but if necessary, once cooled, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1 hour.
Flavour variations: To give these plain cupcakes a little extra flavour, try one these ideas:

Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon juice in place of the milk.
Chocolate: Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa powder.
Rose: Use 1-2 tablespoon less milk and replace with 1-2 tablespoons rose water.
Coffee: Omit the milk and instead, use 2 tablespoons instant coffee, dissolved in 4 tablespoons hot water.

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Buttercream icing

Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.

Pour the milk gradually if you need to loosen the mixture.

 

 

Go to the next page for the rest of the instructions…

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