How To: Fairy Cupcakes

Hey Nibblers!

         Nothing makes me happier than the sight of fairy bread at a party. Yeah sure I’m an adult now but, who can resist? It reminds me of the days I was a kid. For those that are not familiar with this little piece of awesome it’s a slice of heavenly white bread smeared with butter and sprinkled with 100s & 1000s and cut into four triangles. Sounds simple but, this Aussie delicacy will be sending you bananas for more. My next #CountdownToChristmas recipe will be my spin on this food classic. So without further adieu, I present to you …

How To: Fairy Cupcakes

What you’ll need: 
Fairy Cupcake:
– 100g unsalted butter (softened to room temperature)
– 200g of 100s & 1000s (150g for cake batter and 50g for sprinkling before baking)
– 2 eggs
– 3 tsp. vanilla essence
– 1 cup of sugar or 200g of sugar
– 220g of sifted self-raising flour (or plain flour with a pinch of salt)
– 2 tsp. baking powder
– 1 cup of milk or 250mL of milk
For pink coffee cream frosting:
– 5 tsp. instant coffee
– 2 tsp. boiling water
– 3 Tbl. of milk
– 1 tsp. vanilla extract
– 100g sifted icing sugar
– 250g unsalted butter (softened to room temperature)
– 3 drops of pink food colouring

How To:
Yields approximately 12-15 medium sized cupcakes
Fairy Cupcake:
1. Line cupcake tin with patty pans or spray with oil
2. Pre-heat oven to 180 degrees Celcius or 350 degrees Farenheit
3. Beat butter and sugar until well combined
4. Add eggs and beat
5. Add vanilla essence, baking powder, milk and flour and mix until well incorporated
6. Fold 150g of 100s & 1000s into the batter
7. Divide evenly into patty pans (about 1/2 to 3/4 of the way up)
8. Sprinkle a pinch of 100s &1000s from remaining 50g onto each cupcake
9. Pop into the oven for about 16-18 minutes, checking with a toothpick to see if it’s cooked (toothpick should come out clean)
10. Let cupcakes cool down for about 15 minutes before frosting

Pink Coffee frosting:
1. Mix instant coffee with water until well combined then set aside to cool
2. Beat butter until it becomes a pale, off white colour (takes at least 10 minutes, the paler, the better)
3. Mix vanilla essence and milk into butter
4. Add icing sugar and mix until well incorporated
5. Add coffee into butter cream
6. Add pink colouring into butter cream and mix until well combined
7. Beat for an extra five minutes to ensure all ingredients have moulded together
Note: If you wanted thicker buttercream texture, slowly add icing sugar until desired texture.
              If you wanted thinner buttercream, add 1 Tbs. of milk until desired texture
8. Decorate cupcakes!

The #CountdownToChristmas is getting so real! About six weeks away and shopping centres are already crowded. Hope you enjoy this fun Fairy Cupcake recipe. Remember to comment below or tag me @nibblejo_x if you make these. OR better yet, why not try making Fairy Bread if you haven’t tried it? It’ll be a life changer.

Nibble Away,
Jo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s