Fairy Cakes

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• Step 1

  Preheat the oven to 390°F and grease or line 2 large muffin pans.

• Step 2

  Add all cake ingredients into a standing electric mixer bowl. Beat at low speed for 1 minute and then increase the speed to medium-high and beat for a further 2 minutes.

  Spoon the batter into the prepared cups, filling approximately 2/3 of each muffin cup.

• Step 3

  Bake for 15-18 minutes, or until a toothpick comes out clean. Allow cakes to cool completely.

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  Step 4

  Make a hole in each cupcake by cutting out a circle from the top of each fairy cake. Angle the knife towards the center of the cupcake to get a lid shape. This action is similar to cutting a lid in a jack-o-lantern. Cut the removed cake circle in half and reserve.

• Step 5

  Either make the mock cream or beat the whipping cream until stiff peaks form.

  To make the mock cream, place the sugar and water in a saucepan. On medium heat, stir the liquid until the sugar dissolves. Wipe down sugar from the sides of the saucepan using a wet pastry brush. Do not allow the syrup to boil until all the sugar has dissolved.

  Once the sugar has dissolved bring the syrup to a boil. Allow to cool completely.

  Beat the butter and vanilla in a standing electric mixer, until the butter turns white, about 2 minutes. Gradually add the syrup to the butter and beat until thick, about 5 minutes.

• Step 6

  Spread strawberry jam on the surface of the hole. Fill the cakes with mock cream. Place two cake semicircles on top of the cream to form wings. Sprinkle with confectioners’ sugar.

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