Fairy Bread Cupcakes

Try a twist on traditional fairy bread party food with these cute and tasty little coloured cupcakes.

The ingredient of Fairy Bread Cupcakes

• 200g unsalted butter softened
• 1 tsp vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1 2 cups self raising flour sifted
• 1 2 cup milk
• pink and blue food colouring
• 2 1 2 cups icing sugar mixture sifted
• 3 tsp milk
• yellow food colouring
• 100s and 1000s to decorate

The Instruction of fairy bread cupcakes

• preheat oven 180u00b0c 160u00b0c fan forced oven line two 12 hole 1 3 cup capacity muffin pans with paper cases
• using an electric mixer beat butter vanilla and sugar in a small bowl until light and fluffy add eggs 1 at a time beating after each addition mixture will separate at this stage transfer mixture to a large bowl stir in half the flour stir in half the milk repeat with remaining flour and milk until combined
• divide batter in half tint 1 portion with pink food colouring tint remaining batter with blue food colouring
• spoon 1 tablespoon pink batter into each paper case top with 1 tablespoon blue batter run a skewer through batter to create a marbled effect
• bake for 15 to 17 minutes stand cakes in pans for 2 minutes transfer to a wire rack to cool
• make icing place icing sugar in a bowl stir in milk to form a spreadable icing adding more milk if necessary tint with yellow food colouring spread icing over cake tops top with 100s and 1000s stand at room temperature to set serve

Nutritions of Fairy Bread Cupcakes

fatContent: 227 528 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 4 9 grams saturated fat
sugarContent: 37 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 2 5 grams protein
sodiumContent: 45 milligrams cholesterol

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