Romantic Buttercream Fairy Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
18
- For the biscuits
- ⅔ cup unsalted butter (softened)
- ½ cup caster sugar
- 1.333 cups all-purpose flour (plus extra for dusting)
- ½ tsp baking soda
- ½ tsp vanilla extract
- ⅔ cup ready-made, red buttercream
- For the cupcakes and icing
- ¾ cup Margarine (softened)
- ¾ cup caster sugar
- 1 ¼ cups self-rising flour (sifted)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup butter (softened)
- 3 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- 2 Tbsps double cream
- 1 Tbsp small, red dragee
Preparation steps
1.
For the biscuits: Preheat the oven to 180°C(160°C fan)|350F|gas 4 and line a large baking tray with
2.
greaseproof paper.
3.
Cream together the butter and sugar in a mixing bowl until fluffy. Beat in the flour, bicarbonate of soda and vanilla extract and knead for 2-3 minutes. Roll out to the dough to ½ cm|1/4" thickness on a floured surface.
4.
Use a small heart-shaped cutter to cut out 18 heart shapes. Arrange them on the baking tray, spaced apart, and bake for 12 - 15 minutes until golden on top and set. Remove to a wire rack to cool.
5.
For the cupcakes: Line a mini cupcake tin with 18 mini cupcake cases. Beat together the margarine, caster sugar, flour, eggs, and vanilla extract in a large mixing bowl until pale and smooth; 3 minutes.
6.
Divide the batter between the cupcake cases and bake for 15 - 18 minutes until golden, risen, and springy to the touch.
7.
Remove to a wire rack to cool. To prepare the icing, beat the butter with an electric whisk until pale. Beat in 50 g of the icing sugar at a time, stirring and then beating on high for 10 seconds with each addition. Beat in the vanilla extract and cream to loosen.
8.
Spoon into a piping bag fitted with a small star-shaped nozzle before piping rounds on top of the cupcakes. Garnish with a sprinkle of red dragees. Spread the biscuits with the red buttercream and stick them into the icing before serving.
