Fairy cakes

cupcakes

INGREDIENTS

For the cakes

  • 200g Butter (unsalted)
  • 200g Unrefined golden caster sugar
  • 3 Eggs Free range
  • 1 tsp Vanilla Extract
  • 200g Self raising flour
  • 0.5 tsp Baking powder

For the icing

  • 200g Unrefined golden icing sugar
  • 50g Butter (unsalted)
  • Food colouring
  • Icing sugar (to dust)

METHOD

Preheat the oven to 180°C (170°C fan, gas mark 5). Line a cupcake tin with cake cases, if you have no cake cases, grease and flour the individual holes.

Beat together the butter, sugar, eggs and vanilla extract until the mixture is smooth.

Sift the flour into the bowl with the baking powder. Stir in until well blended. Spoon the mix into the cake cases, if using.

Bake for 12-15 minutes until a skewer comes out clean when inserted. Cool on a rack before decorating.

To make the icing, cream the butter and sugar until fluffy and pale, add a drop of milk if needed. Add the colouring as required.

Using a small sharp knife carefully cut out the centre of the cake, removing the sponge and slicing in half to make butterfly wings. Spoon the buttercream into the centre and position the sponge wings on top. Dust with icing sugar to finish.

Recipe and image courtsey of Baking Mad.

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