Fairy Princess Cupcakes

Name: Fairy Princess Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 5 ml/1 tsp vanilla extract; 2 eggs, lightly beaten; 115 g/4 oz/½ cup butter; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 15-30 ml/1-2 tbsp milk; 115 g/4 oz ready-to-roll fondant icing; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 8-10 g/4 tbsp freeze-dried raspberries, crumbled if whole; gel or paste food colouring, yellow, purple; edible glitter; 225 g/8 oz/2 cups icing (confectioners’) sugar, sifted; 5-10 ml/1-2 tsp lemon juice; small sugar flowers; edible sugar pearls; writing icing, red or white; 115 g/4 oz/½ cup butter, softened

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

There’s a delicious raspberry surprise inside these perfectly girly cupcakes, and this is the moment to let your inner princess loose with crowns, sugar pearls, glitter and sugar flowers. We have made lavender-coloured buttercream, but it could, of course, be pink.

Ingredients

For the Cakes

115 g/4 oz/½ cup butter
115

Cake
Birthday

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with cupcake cases.
Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is pale and fluffy. Add the vanilla extract to the lightly b