1 Pkt of our Happy Shopper Fairy Cake Mix , or :
- 250g (8oz) self-raising flour
- 125g (4oz) unsalted butter, softened at room temperature
- 185g (6oz) caster sugar
- 1tsp vanilla essence
- 2 eggs, beaten
- 100ml (3fl oz) milk
140g/5oz unsalted butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Heat the oven to 180°C (gas mark 4). Line a 12-hole cupcake tin with paper cases. Sift the flour into a large mixing bowl. Add the soft butter, sugar, vanilla essence and eggs, and beat with an electric beater on a low speed for 2 minutes, or until combined.
Stir in the milk.Spoon the mixture evenly into the cupcake cases and bake for 15-20 minutes, or until golden and firm to the touch. A skewer inserted in the centre of a cupcake should come out clean.
Remove the cakes from the tin and cool on a wire rack.
While they are cooling, make the icing.
For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
Add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.Add the food colouring and mix until well combined.
To serve, slice off the top of each cake, then cut each one in half (to make the 'wings').
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
Put the two halve sliced from the top of the cakes into the icing to make the wings.
Dust with icing sugar to serve.
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