Springtime Cupcakes
April 9, 2010 | Filed Under Cakes, Cupcakes, Once Upon a Plate blog | 14 Comments
I made these cupcakes for Easter. The idea was based on Nigella Lawson’s Fairy Cakes that I saw on Once Upon a Plate. They looked so fairy-like and delicious that I was inspired to make my own. Initially, I tried the original Fairy Cake recipe, which includes self-rising cake flour. However, I didn’t like it. I’m not sure what I did wrong but I didn’t care for the taste of the cake. I had a choice of using almond extract or vanilla extract. To be different, I used the almond extract. I don’t know if that made the negative difference.
Anyway, because I didn’t care for the original cake, I made it again, using an old Yellow Cupcake recipe that I’d prepared before and I used my homemade vanilla extract. Ahh! Tasted much better to me.
Since I didn’t follow the original Fairy Cake recipe, I call my version of cupcakes, Spring Cakes. 
I followed Nigella’s icing recipe as seen on Once Upon a Plate
Nigella’s Icing
1 cup powdered sugar
1 egg white
3-4 drops lemon juice
food coloring, if desired
Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream. Nigella suggest dividing the batch of icing into smaller portions so you can add different colors to each, if you like.
I also decided to try the alternate frosting suggestion ( Extra Creamy Buttercream Frosting ) on Once Upon a Plate. I really liked that!
Extra Creamy Buttercream Frosting
1 stick softened butter (4 ounces)
2 cups confectioner’s sugar
Enough heavy cream to loosen
Flavoring of your choice (I used 1 teaspoon pure vanilla extract for the icing shown here)
If you choose to use almond extract reduce amount by a scant 1/2 teaspoon.
Blend all ingredients (except cream) together in a medium bowl with an electric mixer. Whip on high speed until well mixed and fluffy. gradually adding enough cream to produce the desired consistency for spreading or piping.
Since this frosting contains cream, the frosted cupcakes should be stored in refrigerator until shortly before serving.
I need more practice frosting cakes. I welcome any frosting tips you may have for me in the comments section.
I’d like to make these cakes again and next time, I’ll slice off the mounded tops before frosting, as recommended on Once Upon a Plate.
In the future I’ll return to the Fairy Cakes recipe and try to make it again. Perhaps, I’ll like the taste better the second time around. In the meantime, stop by Once Upon a Plate to see her version of Nigella Lawson’s Fairy Cakes. They are magical-looking.
Paz
