Monday 15 September 2014

Fairy Cakes (turned Spiderman) from How to be a Domestic Goddess by Nigella Lawson.

If you don't already know I have two nephews who are typical boy boys. Super hero's and guns and lego and cars. You name it and they love all that sort of stuff! The youngest turns 5 next week but had his birthday party on Saturday and if you follow me on instagram you would have already seen that the request this year was Spiderman cupcakes. Last year it was teenage mutant ninja turtles. Having already done it last year I thought I was completely prepared and knew exactly what I was doing and I wouldn't be under pressure at all. WRONG! I would make absolutely no money if I did this professionally and not just for family love. They took me 5 hours. By the end of them I didn't want to see another spiderweb on a red or blue cupcake for a very long time. It was a relief to deliver them to Wizzy World at 3:30pm and know that they will be demolished by tiny mouths any moment.

Fairy Cakes from How to be a Domestic Goddess

The recipe I used for the cupcakes is Fairy cakes from Nigella Lawson's How to be a Domestic Goddess (I doubles it in the photo above) and its super easy if you don't have a free-standing mixer and are sick of wiping the walls of butter and sugar from using a hand held mixer. You put all the ingredients in a food processor and wizz until they are combined. Add some milk to loosen the batter up a little and there you have it! Cupcakes that aren't only easy but taste awesome too.

I used the Buttercream icing recipe from Donna Hay Modern Classics 2 because Nigella uses packet royal icing to ice her's and I had strict instructions that these needed to look like spiderman.

Fairy Cakes from How to be a Domestic Goddess

I added cocoa to both the cake batter and buttercream to make a chocolate version. The vanilla are still best though :)
Fairy Cakes from How to be a Domestic Goddess

After they were cooled I iced the cupcakes, making them as round and even on top as possible with the buttercream then placed them in the freezer for 5 minute to make the icing set hard.

I then used Ready to Roll icing called Fondarific Buttercream Fondant I got from Cake Decorating Central. This is one of the easiest ready to roll icing I've used so if you're a first timer I high recommend this brand of icing. Use a little cornflour to stop it sticking to your bench and rolling pin then roll it out about 2mm thick. Using a round cutter about 7.5cm in diameter (or another size that fits the top of your cupcake depending on how big you made them) cut out circles then place them over the cupcakes and using your finger tips gentle fold them around the edges. I used black colour to paint on the webs and then white ready to roll icing cut out for the eyes.

**This is where I would cue a video if i was more organised and tech-savvy**

I'm sorry if that completely confused you. This is the clip I used for the Teenage Mutant Ninja Turtle cupcakes I made last year which might give you a better idea of how to roll and place the icing on the cupcakes.
spider-man cupcakes

These cupcakes are soooo good without the coloured icing. I personally peel the icing off when I get cake or cupcakes with the Ready to Roll stuff on there and just eat the buttercream and cake underneath. So if you want to give this a go without the spiderman look I've listed the recipes I used below.

Have a go and let me know what you think!

Fairy Cakes from Nigella Lawson's How to be a Domestic Goddess.

makes 12 fairy cakes

125g unsalted butter, softened
125g caster sugar
2 large eggs
125g self raising flour
1/2 tsp vanilla extract
2-3 tbsp milk

1x Buttercream icing (recipe below)

- Place all ingredients into a food processor except the milk and WIZZ it all together until everythign is combined really well.

- With the motor still running add the milk and then pulse until you get a smooth batter. 

- Divide the batter between 12 lined cupcake moulds. It looks like it wont make 12 but trust me it does. Each patty case only uses roughly a heaped tablespoon.

- Bake for 15-20 minutes until lightly golden on top and a skewer comes out clean from the middle.

- Allow to cool in the tin for about 10 minutes then take the cakes out onto a cooling rack.

- Ice cupcakes with Buttercream when cooled.

Note: If you wanted to make a chocolate version add 2 tbsp of sifted cocoa powder in with all the ingredients and an extra tbsp of milk.

Buttercream Icing from Donna Hay Classics 2.

250g unsalted butter
2 cups of icing mixture, sifted
1 tsp vanilla extract

- Whip butter and vanilla until pale and creamy using a hand held mixer or if you have guns beat until pale by hand.

- Add the icing mixture and whip until well combined and still light and creamy.

- Ice your cake or fairy cakes then refrigerate to set.

Note: If you wanted to make a chocolate version add 1 heaped tablespoon of sifted cocoa to the icing mixture.

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