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:

Ingredients:

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

Ingredients:

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 a few raspberries, or a few drops of raspberry juice from a bag of frozen raspberries, they'll make a nice pink.

Swirl on cupcakes with a spoon.