Thursday, February 17, 2011

Fairy Cup Cakes and Fluffy Frosting

These are delicious and rich little gems. We make them for special occaisions. I have made big one piece birthday cakes in the past and am now realizing with this cup cake madness, that children really do love to have their own little cake. I do not see it as anti social or tearing them from the oness of the world.

Fairy cup cakes:


1 cup unsalted butter
2 1/2 cups sugar
5 large eggs
1 Tablespoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 Tablespoon finely grated lemon rind

  • Preheat oven to 325 degrees. Line muffin tins with 24 paper liners or butter and flour them thoroughly.
  • Cream butter and sugar until fluffy.
  • Gradually beat in eggs two at a time, beating well after each addition. 
  • Add vanilla and beat two minutes more.
  • Sift together flour, salt and baking soda.
  • Stir in flour mixture and sour cream.
  • Add lemon rind.
  • Fill muffin cups half full.
  • Bake 20-25 minutes. Cool in pans 10 minutes. Remove from pans and cool completely.

Fluffy Frosting


1 cup unsalted butter, cold and firm
4 cups sifted confectioers sugar
1 Tablespoon vanilla
3 or 4 Tablespoons heavy cream
Pink coloring, let me know if you have a good, natural source.

  • Beat butter in small bowl until creamy and light yellow in color.
  • Add sugar in 3 additions,  beating well after each.
  • Beat in vanilla, then just enough cream to reach medium spreading consistency. (Icing should hold 1/2 peak when tipped up with spatula)
  • Tint with pink coloring, if you have a good source.

Swirl on cupcakes with a spoon.


  1. Yum, I tend to use raspberries crushed.

    1. Oh that sounds heavenly. I'm going to try it.