Romantic Buttercream Fairy Cakes

Name: Romantic Buttercream Fairy Cakes
Total time: 50 min
Yield: 18
Ingredients: 0.667 cup unsalted butter (softened); 0.5 cup caster sugar; 1.333 cups all-purpose flour (plus extra for dusting); 0.5 tsp baking soda; 0.5 tsp vanilla extract; 0.667 cup ready-made, red buttercream; 0.75 cup Margarine (softened); 0.75 cup caster sugar; 1.25 cups self-rising flour (sifted); 3 large eggs; 1 tsp vanilla extract; 1 cup butter (softened); 3 cups powdered sugar (sifted); 1 tsp vanilla extract; 2 Tbsps double cream; 1 Tbsp small, red dragee

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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Ingredients

for

cupcakes

For the biscuits: ⅔ cup unsalted butter (softened); ½ cup caster sugar; 1.333 cups all-purpose flour (plus extra for dusting); ½ tsp baking soda; ½ tsp vanilla extract; ⅔ cup ready-made, red buttercream

For the cupcakes and icing: ¾ cup Margarine (softened); ¾ cup caster sugar; 1 ¼ cups self-rising flour (sifted); 3 large eggs; 1 tsp vanilla extract; 1 cup butter (softened); 3 cups powdered sugar (sifted); 1 tsp vanilla extract; 2 Tbsps double cream; 1 Tbsp small, red dragee

How healthy are the main ingredients?

Margarine egg

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Preparation steps

For the biscuits: Preheat the oven to 180°C(160°C fan)|350F|gas 4 and line a large baking tray with

greaseproof paper.

Cream together the butter and sugar in a mixing bowl until fluffy. Beat in the flour, bicarbonate of soda and vanilla extract and knead for 2-3 minutes. Roll out to the dough to ½ cm|1/4" thickness on a floured surface.

Use a small heart-shaped cutter to cut out 18 heart shapes. Arrange them on the baking tray, spaced apart, and bake for 12 - 15 minutes until golden on top and set. Remove to a wire rack to cool.

For the cupcakes: Line a mini cupcake tin with 18 mini cupcake cases. Beat together the margarine, caster sugar, flour, eggs, and vanilla extract in a large mixing bowl until pale and smooth; 3 minutes.

Divide the batter between the cupcake cases and bake for 15 - 18 minutes until golden, risen, and springy to the touch.

Remove to a wire rack to cool. To prepare the icing, beat the butter with an electric whisk until pale. Beat in 50 g of the icing sugar at a time, stirring and then beating on high for 10 seconds with each addition. Beat in the vanilla extract and cream to loosen.

Spoon into a piping bag fitted with a small star-shaped nozzle before piping rounds on top of the cupcakes. Garnish with a sprinkle of red dragees. Spread the biscuits with the red buttercream and stick them into the icing before serving.