Bakeries & Confectionery, Featured Vendor

How To Make Butter Fairy Cup Cake ( You’ll Get It Better At Love Struck Cakes)

Photo credit: Christina's Cucina Photo credit: Christina's Cucina

Valentine is all about cakes and cupcakes remain a winner.

If you want to be smitten by love and enjoy cup cakes frosted with dark and white chocolate cream, chocolate rice crisps, Italian vermicelli and candy chocolate eggs, Love Struck Cakes is your best bet for high quality and delicious cakes.

However, if you want to experience the thrill of baking a butterfly fairy cup cake from the scratch, then get your pans out and let’s measure the flour

You could top it in desired style using a strawberry jam, custard pudding, whipped cream, lemon curd,buttercream, ganache, mouse or some puddings.


Fluffy, rich, tasty cup cakes from Love Struck Cakes


INGREDIENTS:2 1/2  cups, all purpose flour(300 g), 1 cup caster sugar (200 gm), 1 cup butter or margarine(225 gm), 1/2 cup milk (100 ml), 3 eggs (use 4 if you have small eggs), 2 1/2 tsp baking powder1/4 tsp, salt, 1 tsp vanilla essence, strawberry jam. You could also opt for whipped cream, buttercream or custard pudding, decorating it with some icing sugar to decorate.

STEP 1: Preheat the oven to 180C and prepare a cupcake pan with liners.

STEP 2: Sift the flour with the baking powder and salt.

STEP 3: Using a large mixing bowl,beat the butter/margarine with the sugar until light and creamy.

STEP 4: Add the eggs one at a time and  beat well.BUTTERFLY FAIRY CUP CAKE

STEP 5: Add the vanilla essence and mix well, scraping down the sides of the bowl regularly.

STEP 6: Add the flour in three additions, alternating with milk (start and end with the flour). You can use a mixer or a spatula, mixing it slowly.

STEP 7: Fill up the cupcake liners to about two-thirds full.

STEP 8: Bake in a preheated oven on the middle rack for 15 minutes, confirm if ready by sticking a toothpick at the centre of the cake.

STEP 9: Remove the cupcakes from the pan onto a wire rack and allow to cool.

STEP 10: Using a sharp knife, cut a 2 cm deep by 3 cm wide round piece from the top of each cake. Cut this round piece in half to form two wings and set aside

STEP 11: Then fill the cupcake with cream or custard or whatever you want and then place the half pieces of the cake on top of the filling to form wings.

STEP 12: Add a small dollop of jam right in the centre between the wings. Dust lightly with icing sugar and serve in desired style.


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