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Fairy bread cupcakes

  • 0:15 Prep
  • 0:17 Cook
  • Makes 24


  • 200g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour, sifted
  • 1/2 cup milk
  • Pink and blue food colouring

Glace icing

  • 2 1/2 cups icing sugar mixture, sifted
  • 3 teaspoons milk
  • Yellow food colouring
  • 100s and 1000s, to decorate


  • 1
    Preheat oven 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
  • 2
    Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
  • 3
    Divide batter in half. Tint 1 portion with pink food colouring. Tint remaining batter with blue food colouring.
  • 4
    Spoon 1 tablespoon pink batter into each paper case. Top with 1 tablespoon blue batter. Run a skewer through batter to create a marbled effect.
  • 5
    Bake for 15 to 17 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
  • 6
    Make icing: Place icing sugar in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Tint with yellow food colouring. Spread icing over cake tops. Top with 100s and 1000s. Stand at room temperature to set. Serve.

Source: taste.com.au


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