Fairy Bread Cupcakes Recipe
Ingredients:
- 200g unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup caster sugar
- 3 eggs
- 2 1/2 cups self-raising flour, sifted
- 1/2 cup milk
- Pink and blue food coloring
For the Glace Icing:
- 2 1/2 cups icing sugar mixture, sifted
- 3 tsp milk
- Yellow food coloring
- 100s and 1000s (rainbow sprinkles) for decoration
Preparation:
Preheat Oven: Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake cases.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, caster sugar, and vanilla extract together until light and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix in Dry Ingredients: Gradually add the sifted self-raising flour to the mixture, alternating with the milk. Mix until just combined.
Color the Batter: Divide the batter evenly into two bowls. Add a few drops of pink food coloring to one bowl and blue food coloring to the other. Stir each until the colors are well mixed.
Layer the Batter: Spoon a tablespoon of pink batter into each cupcake case, followed by a tablespoon of blue batter. Use a skewer or toothpick to swirl the colors together for a marbled effect.
Bake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Prepare the Glace Icing: In a small bowl, mix the sifted icing sugar with the milk and a few drops of yellow food coloring until you achieve a smooth, spreadable consistency.
Decorate: Once the cupcakes are cool, spread the glace icing over the tops. Decorate generously with 100s and 1000s (rainbow sprinkles) for that classic fairy bread look.
Serve: Let the icing set for a few minutes before serving these magical Fairy Bread Cupcakes.