Ingredients:
- 125g (1 cup) all-purpose flour
- 125g (1 cup) granulated sugar
- 125g (1/2 cup) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/2 teaspoons baking powder
- Pinch of salt
For the buttercream frosting:
- 150g (2/3 cup) unsalted butter, softened
- 300g (2 1/2 cups) powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Food coloring (optional)
For decoration (optional):
- Sprinkles
- Edible glitter
- Fondant shapes
Equipment:
- Cupcake/muffin tray
- Paper cupcake liners
- Electric mixer or hand whisk
- Piping bag and nozzle (optional)
Instructions:
- Preheat your oven to 180°C (350°F). Line a cupcake/muffin tray with paper cupcake liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or hand whisk until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift the all-purpose flour, baking powder, and a pinch of salt together. Gradually add the dry ingredients to the wet mixture, mixing well until fully combined.
- Add the milk to the batter and mix until the batter becomes smooth and creamy.
- Divide the batter evenly among the prepared cupcake liners, filling each one about two-thirds full.
- Place the cupcake tray in the preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the tray for a few minutes. Then transfer them to a wire rack to cool completely before frosting.
- For the buttercream frosting, beat the softened butter in a bowl with an electric mixer or hand whisk until it becomes smooth and creamy.
- Gradually add the powdered sugar to the butter, mixing well after each addition until the frosting is smooth and stiff.
- Stir in the vanilla extract and add milk, one tablespoon at a time, until you achieve the desired consistency.
- If you want to color the frosting, add a few drops of food coloring and mix until evenly distributed.
- Once the cupcakes are completely cooled, you can frost them using a spatula or transfer the buttercream into a piping bag fitted with a nozzle for a more decorative look.
- Add your favorite decorations like sprinkles, edible glitter, or fondant shapes on top of the frosted cupcakes.
- Serve and enjoy your delicious and adorable fairy cakes!
Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the unfrosted cupcakes for up to 2 months.