• Strawberry Fairy Cupcakes (Makes 12)
  • Ingredients for Cupcakes
    • 1 and 1/2 cups self-raising flour
    • Pinch of Salt
    • 125g room-temp butter
    • 3/4 cup sugar
    • 1/4 cup sour cream
    • 1 tsp vanilla essence
    • 1 egg
    • 2 egg yokes
    • 1/2 cup milk
  • Ingredients for Icing
    • Four large ripe strawberries, mashed
    • 1 cup sifted icing sugar
    • Cream

Recipe

• Line a 12-hole cupcake tin with paper patty cases.
• Sift self-raising flour and the salt into a large mixing bowl.
• Add the butter, sugar, sour cream, vanilla essence, eggs and milk. Beat on medium speed for 2 minutes or until conbined.
• Spoon the mixture evenly into the patty cases.
• Bake in a preheated 180c oven for 15-20 minutes or until golden and firm to touch. A skewer inserted in the centre of the cupcake should come out clean.
• Cool on wire rack and ice when cool.
• Combine the mashed strawberries with sifted icing sugar and beat until smooth.
• With a knife, cut a shallow bowl from the top of the cupcake to make a pool. Then cut the removed section in two.
• Fill the hole with a little cream, press in the halves inverted so they resemble wings, and voila.