Fairy cakes
These gorgeous pink fairy cupcakes are perfect for a little girl's birthday. This recipe makes 30, so it's enough to take to a whole classroom of hungry kids. Don't forget the teacher!
prep: 0:30 | cook 0:25
ingredients
- 2 Betty Crocker Vanilla Cake Mix
- 6 eggs
- 1/2 cup vegetable oil
- 2 cups water
- 500 g butter (softened)
- 6 cups soft icing mixture (sifted)
- 1 tsp strawberry essence
- 1/2 tsp pink food colouring
- 1/4 cup milk
- pink sprinkles
Icing
method
- Preheat oven to 160°C fan-forced. Line 2 x 12-cup muffin trays with patty pans and place an additional 6 patty pans on a baking tray, set aside.
- In a bowl, place cake mixes, eggs, oil and water. Use a mixer on low speed until ingredients are just combined, then on high speed for 3 minutes.
- Place 1/4 cup measures of cake mix into each patty pan and bake for 25 minutes. Leave to cool in the trays for 5 minutes and then transfer to a wire rack to cool further.
- Meanwhile, make the Icing: Using a mixer, beat butter until it is very pale and fluffy; this may take up to 5 minutes. Gradually add the soft icing mixture, beating well between additions.
- Add the strawberry essence and a few drops of food colouring until you have the desired colour. Beat on high for 3 minutes until well combined. Add the milk a little at a time until the icing becomes "puffy".
- To ice the cooled cupcakes, use a piping bag with a very wide nozzle and pipe the icing in a round swirl starting from the outer rim of the cupcake toward the middle, lifting the nozzle from the centre quickly to make a peak. Sprinkle with Fairy Dust sprinkles.
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