Skip to main content
logo
Food Advertising by

Fairy Cupcakes ~ 仙女纸杯蛋糕


The month of December is both the holiday and fete season which makes it the perfect time to enlist your kids to help in making these Fairy Cupcakes.  I'm sure these will be a crowd pleaser especially with kids at your X'mas get together.






Recipe for Fairy Cupcakes ~   仙女纸杯蛋糕

Ingredients

  • 4 oz butter
  • 3 oz caster sugar
  • 6 oz self-raising flour
  • 2 eggs
  • 1 tsp vanilla
  • 2 Tbsp milk
  • Marmalade
  • Snow powder
Method
  1. Beat the butter and sugar till light and creamy.
  2. Add in the eggs, one @ a time, mix well.
  3. Sift in the flour, mix well.
  4. Add in the vanilla.
  5. Put the batter into cupcake liners using an ice cream scoop.
  6. Bake in a preheated oven @ 180 deg.C for 20 mins.  Test with a skewer till it comes out clean.
  7. Let cool in the pan before removing to cool on a wire rack.
  8. Using a sharp knife, cut a cone shaped piece from the top of the each cupcake, about 4cm wide and 1.5cm deep.  Cut each cone-shaped piece of cake in half.  Fill up the hole with some marmalade or whatever jam you fancy.  Arrange the two cut pieces on top.  Dust with snow powder.
  9. Yield :  7 Cupcakes




Here are some of my previous X'mas posts :-
Panettone
Bishop'sCake or Stained Glass window Cake
Stollen
Pistachio Mixed fruits White Chocolate Bark





This post is linked to  Cook and Celebrate:  Christmas 2015 hosted by
Yen from Goody Foodies, Diana from The Domestic Goddess Wannabe and 




Comments

  1. Hi Cheah,

    I'm sure we are all busy with holidays baking!!! I'm sure too that the kids will like these fairy cupcakes too :D

    Zoe

    ReplyDelete
  2. Simple and delicious! I still have a small bottle of peach jam in the fridge..might just turn it into some muffins too. Thanks for sharing, Cheah.

    ReplyDelete
  3. Yumm! They look so spongy! And with some jam..must be really good :)

    ReplyDelete
    Replies
    1. Yes, the jam does enhance the taste of the plain cupcake.

      Delete
  4. Hi Cheah, your cupcakes look so good and delicious! I see that everyone's baking non-stop these days!

    ReplyDelete
    Replies
    1. Thank you, Jasline. Everybody seems to be baking cookies or cakes for the season!

      Delete
  5. Cheah, I really need to start baking again. Miss all the home baked goods.
    Enjoy & have a great weekend.
    Blessings, Kristy

    ReplyDelete
  6. This is a classic! I remember bakign Fairy cakes in Home Ec class when I was 13! This brings back memories! :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.