Tinker Bell's Fairy-Wing Cupcakes
Author: 
Recipe type: Dessert
Cuisine: Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 125g unsalted butter
  • 125g caster sugar
  • 2 eggs, beaten
  • 125g self-raising flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
For the decoration
  • icing sugar
  • jam (raspberry recommended, we used strawberry)
  • 300ml double cream
Instructions
Original Instructions:
  1. Pre-heat the oven to 190C/375F. Put the butter and caster sugar into a large mixing bowl and beat together until really light and fluffy. Gradually add the eggs, stirring in a spoonful of the flour if the mixture show signs of curdling.
  2. Sift the flour into the mixing bowl, together with the baking powder. Fold it into the mixture. Stir in the milk and the vanilla extract.
  3. If using individual silicone cupcake cases, place them on a baking tray. Divide the mixture between the cupcake cases. Place in the centre of the oven and bake for 15-20 minutes or until the cupcakes are well risen and springy to the touch. Cool on a wire rack.
  4. Dust each cupcake liberally with icing sugar. Using a small, sharp knife, slice off the top of each cupcake so that you have a slight indentation left in each one - set aide the cut-off pieces. Spread a little jam over the indentation in each cupcake.
  5. Whip the double cream until soft peaks form and then use to fill a piping bag fitted with a star nozzle. Pipe a swirl of whipped cream on top of the jam on each cupcake. Take the reserved cupcake tops and cut each one in half. Push two halves into the whipped cream on each cupcake. so that they look like fairy wings. Dust with a little extra icing sugar, if liked, and serve.
For the Thermomix:
  1. Pre-heat the oven to 190C/375F.
  2. If you're using regular sugar, start with that, and beat on Turbo for two or three pulses.
  3. Put the butterfly in place, and add the butter into the mixing bowl. Beat together until really light and fluffy speed 4/ about 1 minute. You might have to scrape down the bowl half way.
  4. Add the eggs, flour and baking powder, milk and vanilla and mix speed 2/30 seconds.
  5. If using individual silicone cupcake cases, place them on a baking tray. Divide the mixture between the cupcake cases. Place in the centre of the oven and bake for 15-20 minutes or until the cupcakes are well risen and springy to the touch. Cool on a wire rack.
  6. Dust each cupcake liberally with icing sugar. Using a small, sharp knife, slice off the top of each cupcake so that you have a slight indentation left in each one - set aide the cut-off pieces. Spread a little jam over the indentation in each cupcake.
  7. Whip the double cream until soft peaks form and then use to fill a piping bag fitted with a star nozzle. Pipe a swirl of whipped cream on top of the jam on each cupcake. Take the reserved cupcake tops and cut each one in half. Push two halves into the whipped cream on each cupcake. so that they look like fairy wings. Dust with a little extra icing sugar, if liked, and serve.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/12/09/tinker-bells-fairy-wing-cupcakes/