Fairy Cakes

Feb 22, 2012

I don't know anyone who doesn't adore cupcakes and for kids, calling them Fairy Cakes just makes them all the more desirable. For me, a Fairy Cake would be light in color and bright in flavor, and if it were topped with what looked like little fairies that had alighted there for a rest, that would be perfect. Use butter frosting to top the treats.

Hands-On Time: 30 minutes
Ready In: 1 1/2 hours
Yield: 24 cupcakes

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon extract, vanilla, orange or lemon
1 tablespoon citrus zest, orange, lemon, lime
1 cup milk
5 egg whites

Toppings
1 cup fruit-flavored O's cereal
Colored sugar, several colors
Butter frosting

1. Preheat oven to 375 degrees F, and line 24 muffin cups.
2. Sift together flour, baking powder and salt.
3. Beat butter with an electric mixer in a large bowl at medium speed for one minute. Add sugar and extract and continue beating until fluffy -- about 2 minutes.
4. Add flour mixture and milk to butter and sugar alternately until well blended.
5. Remove beaters and clean well before beating egg whites in a clean bowl until stiff peaks form.
6. Fold egg whites into cake mixture until well blended.
7. Divide evenly among muffin tins.
8. Bake for 18-20 minutes or until tops spring back when lightly touched. Cool completely before frosting.
9. Frost each cupcake with Butter Frosting using a bag fitted with a large star tip or by spreading frosting onto each with a knife. Sprinkle each cupcake with colored sugar.
10. Top cupcakes with fruit flavored O's placing two together to form "wings."

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