You know how a cupcake is a cupcake, and they all pretty much taste the same, right? No? Oh. Of course not. I’ve always loved our ‘usual’ cupcake recipe, but I have to tell you, we may have a new favourite. These “Tinker Bell Fairy Wing Cupcakes” from Issue 3 of the Disney Cakes and Sweets Magazine series are beautiful. We all loved them, and I’d make them again with or without the fairy wing bit.
We substituted the caster sugar in this for Rapadura, just to cut some of the ‘bad’ out and replace it with something better. Even though the calorie count is about the same with the Rapadura, they aren’t empty calories. My husband, who does not like Rapadura at all, didn’t even notice and when I told him, was surprised. They are absolutely gorgeous.
(The stunning table decorations were from Zulily on a sale, but you can find them at Amazon too.)
- 125g unsalted butter
- 125g caster sugar
- 2 eggs, beaten
- 125g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- For the decoration
- icing sugar
- jam (raspberry recommended, we used strawberry)
- 300ml double cream
- Pre-heat the oven to 190C/375F. Put the butter and caster sugar into a large mixing bowl and beat together until really light and fluffy. Gradually add the eggs, stirring in a spoonful of the flour if the mixture show signs of curdling.
- Sift the flour into the mixing bowl, together with the baking powder. Fold it into the mixture. Stir in the milk and the vanilla extract.
- If using individual silicone cupcake cases, place them on a baking tray. Divide the mixture between the cupcake cases. Place in the centre of the oven and bake for 15-20 minutes or until the cupcakes are well risen and springy to the touch. Cool on a wire rack.
- Dust each cupcake liberally with icing sugar. Using a small, sharp knife, slice off the top of each cupcake so that you have a slight indentation left in each one – set aide the cut-off pieces. Spread a little jam over the indentation in each cupcake.
- Whip the double cream until soft peaks form and then use to fill a piping bag fitted with a star nozzle. Pipe a swirl of whipped cream on top of the jam on each cupcake. Take the reserved cupcake tops and cut each one in half. Push two halves into the whipped cream on each cupcake. so that they look like fairy wings. Dust with a little extra icing sugar, if liked, and serve.
- Pre-heat the oven to 190C/375F.
- If you’re using regular sugar, start with that, and beat on Turbo for two or three pulses.
- Put the butterfly in place, and add the butter into the mixing bowl. Beat together until really light and fluffy speed 4/ about 1 minute. You might have to scrape down the bowl half way.
- Add the eggs, flour and baking powder, milk and vanilla and mix speed 2/30 seconds.
- If using individual silicone cupcake cases, place them on a baking tray. Divide the mixture between the cupcake cases. Place in the centre of the oven and bake for 15-20 minutes or until the cupcakes are well risen and springy to the touch. Cool on a wire rack.
- Dust each cupcake liberally with icing sugar. Using a small, sharp knife, slice off the top of each cupcake so that you have a slight indentation left in each one – set aide the cut-off pieces. Spread a little jam over the indentation in each cupcake.
- Whip the double cream until soft peaks form and then use to fill a piping bag fitted with a star nozzle. Pipe a swirl of whipped cream on top of the jam on each cupcake. Take the reserved cupcake tops and cut each one in half. Push two halves into the whipped cream on each cupcake. so that they look like fairy wings. Dust with a little extra icing sugar, if liked, and serve.
Issue 3 also contains Woody’s soft and chewy toffee, Minnie’s marvellous cookies, Lightning McQueen cake Baloo’s chocolate fudge cake, and Piglet’s snuffle truffles
I’m all about the healthy. We experiment with raw food, drink water kefir, and cook from scratch. I even make my own butter. But to be great 80% of the time, we allow ourselves a break 20% of the time. For the next while, we’ll share recipes from the Disney Cakes and Sweets magazine series. They are not healthy. The name kind of gives it away. But that’s okay. Sometimes we adjust the recipes a little to fit in better with our style, and sometimes I use a Thermomix instead of following the directions. As part of a balanced diet, we hope you ‘ll join us. We’ll have fun!
(If you prefer completely raw, healthy, but still delicious snacks, have a look at Bliss Balls For Beginners)
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