One Bowl Vanilla Cupcakes for Fairy Cakes
Yield: 2.5 dozen
1 3/4 cups cake flour, not self-rising
1 1/4 cups (157 g) all-purpose flour
2 cups (400 g) sugar
1 tablespoon (15 mL) baking powder
3/4 teaspoon salt
1 cup (2 sticks, 227 g) unsalted butter cut into 1-inch cubes, room temperature
4 large eggs, at room temperature
1 cup whole milk, at room temperature
1 teaspoon pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract for all of my baking)
1. Preheat oven to 325°F (170°C). Line standard cupcake pans with your favourite paper cupcake liners.
2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder, and salt) and mix on low speed until blended. Add cubes of butter, one at a time, and mix again until all butter is coated with flour.
3. Add eggs, one at a time, to mixer and blend until incorporated.
4. In a large glass measuring cup, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over beat).
4. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.
5. Remove from oven and immediately transfer the cupcakes onto a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.
*Recipe source: Billy's Bakery Vanilla, Vanilla Cupcakes via Martha Stewart
Fairy Cake Icing (Royal Icing)
1/2 cup (125 mL) water
1/2 teaspoon (2.5 mL) cream of tartar
2 tablespoons (30 mL) meringue powder (I avoid Wilton brand and I like Ateco 480 Meringue Powder, 20 oz.)
*Optional: Flavouring/extract to taste (nothing oil-based) such as, almond extract, rosewater, vanilla extract (clear if you want the icing to remain very white), etc.
1 lb (454 g, about 3 3/4 cups) icing (powdered, confectioners') sugar
Few drops food colour gel (optional)
1. Place meringue powder, cream of tartar, and water (and extract, if using) in the bowl of an electric mixer fitted with the whisk attachment, and mix on low speed until frothy.
2. Add the icing sugar, and mix on low speed for 10 minutes. You can use the paddle attachment or the whisk attachment and see which you prefer (I tend to use the paddle attachment because it's how I was taught by Bonnie Gordon, but I've done it both ways, and they both work!). The icing will be fairly thick, but glossy and not as thick as regular royal icing at this point.
3. If too thick, add water, 1 teaspoon at a time, mixing well after each addition, until the icing just runs off a spoon and is glossy and spreadable (but not too watered down). I was also taught at Bonnie Gordon College of Confectionary Arts that you can run the tip of a knife through the icing and count how many seconds until the line disappears, and when it takes about 8 seconds (in this case), I find it to be the best consistency for these fairy cakes.
4. Cover with Glad "Press'n Seal" until you are ready to use, and in between use. You can also use a damp cloth over top of it to keep it from drying out, but you need to keep it covered as it will dry out and get crusty very quickly if it's exposed to the air for too long.
5. Best used right away, but as the brilliant Callye from The Sweet Adventures of Sugar Belle explained, you can, if necessary, keep in refrigerator in the mixing bowl itself with a damp cloth and dinner plate over top, and it keeps well that way overnight. Genius! This was quite a revelation considering I used to throw unused royal icing in the garbage *cringe* after being told it couldn't be used after day 1.
Assembly of the Fairy Cakes
1. Make your mini fondant ribbon roses: colour approximately 8 ounces of fondant desired colour (I used Sugarflair "Pink") and seal in small Ziploc-style bag. Remove quarter-size ball from bag and roll out into a long strip 1/8" onto lightly icing-sugar-dusted surface. Using a pizza cutter, cut out approximately 3" x 1" strips, folding each one in half lengthwise and thinning the folded edge slightly by pressing down gently withyour fingertips (you can place a small piece of plastic wrap between the fondant strip and your fingers). Roll the strip fairly tightly until you get a rose-like effect. Trim the underside with a small, sharp knife and set aside to dry.
2. If you would like to include the green leaves, you can either use a small silicone leaf mold, or you can always colour and roll green fondant (I use Sugarflair "Gooseberry" for a more authentic leafy green) 1/8" thick and simply cut small leaves by hand. Set aside to dry.
2. If you would like pastel fairy cakes, divide your icing into small bowls and colour as desired (since royal icing is pure white, you need very, very little colour, particularly if you want pastel shades).
3.. Holding the cupcake in one hand, add a spoonful of icing onto the cupcake and tilt the cupcake so the icing spreads itself and clings to the sides of the paper liners. You can also use the bottom of the spoon to spread it, but be careful to not get crumbs in the icing. The last thing we want to do is to make the fairies cringe when they see crumby fairy cakes! If you find your icing is too thick, add a bit more water to the bowl of icing.
3. Set each one aside as you finish icing them, and gently add your fondant rose (or any other decoration you may choose) and leaves about a minute after you've iced each one. Try to avoid picking them up again until they have completely set (a few hours), or the surface won't be as smooth as it should be, and will likely crack. I like to place them into a cupcake carrier, as I go, so that when they are complete I can just pop the lid onto the carrier to keep them fresh and to avoid too much handling.