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Fairy bread cupcakes
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Elevate classic fairy bread with colorful mini cupcakes.
Ingredients:
  • 200g unsalted butter, softened
  • 215.00 gm caster sugar
  • 3 eggs
  • 375.00 gm self-raising flour, sifted
  • 128.75 gm milk
  • Pink and blue food colouring
  • 375.00 gm icing sugar mixture, sifted
  • 15.60 gm milk
  • Yellow food colouring
  • 100s and 1000s, to decorate
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and prepare two 12-hole muffin pans by lining them with paper cases.
  • In a small bowl, beat butter, vanilla, and sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Mixture may separate - don't worry. Transfer mixture to a large bowl. Stir in half of the flour, followed by half of the milk. Repeat with the remaining flour and milk until well combined.
  • Separate batter evenly into two portions. Add pink food coloring to one portion and blue food coloring to the other portion.
  • For each paper case, gently layer 1 tablespoon of pink batter followed by 1 tablespoon of blue batter. Use a skewer to swirl the batter for a marbled finish.
  • Bake the cakes for 15 to 17 minutes, then let them rest in the pans for 2 minutes before moving them to a wire rack to cool.
  • Prepare the icing: In a bowl, combine icing sugar and milk until a smooth spreadable icing forms, adjusting the milk quantity as needed. Add yellow food coloring for a vibrant hue. Spread the icing onto the cake tops, then sprinkle with hundreds and thousands. Allow the icing to set at room temperature before serving.

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