Sugarplum Fairy Cakes
A whimsical, buttery treat that’ll make any anyone swoon.
Introduction
When the kitchen feels a little crowded with ordinary baking, it pays to sprinkle a touch of magic. Imagine a plate of delicate, cloud‑soft cakes dotted with hints of marzipan, crowned by a velvety buttercream, and finished with crunchy caramel shards that crackle with every bite. That’s the gentle enchantment of Sugarplum Fairy Cakes—a bakery‑style treat that’s perfectly suited for a quick homemade party or a comforting breakfast with a twist.
For beginner‑to‑intermediate cooks, this recipe is a delightful challenge: a balanced mix of flour, sugar, butter, and a daring trick of caramelizing sugar just for show. All it takes is a pop‑of‑Pomona precision, and the result is your very own candy‑land fairytale in the shape of a cupcake.
Let’s dive in!
Meal Profile
| Feature | Detail |
|---|---|
| Title | Sugarplum Fairy Cakes |
| Difficulty | Medium (perfect for the aspiring baker who wants to practice a few techniques) |
| Portion | Makes 12 cupcakes |
| Time | Hands‑on time: 40‑45 min Oven time: 20‑25 min Plus: cooling |
| Description | Soft and fluffy fairy cakes are dotted with little nuggets of marzipan and come topped with buttercream and caramel shards. A cake fit for a fairy queen. |
Carrier to a fragrant blend of cardamom, lemon zest, and marzipan, these cupcakes promise a carnival of textures—smooth, nutty, sweet, and slightly toasty—all together on the same plate.
Ingredient Highlight
Below is every element you’ll need, grouped into logical categories. The ingredients list is a playground for the senses, and recognizing each will help you appreciate the nuance of the finished product.
Butter & Fat
| Ingredient | Quantity | Notes |
|---|---|---|
| 120 g unsalted butter, softened | “Softly” to the touch, a golden color on the surface | |
| 200 g lightly salted butter, softened | For the buttercream – adds a salty counterbalance to the sweetness | |
| 20 cardamom pods (seeded & crushed) | A fragrant, mismatched aroma that adds a subtle spice |
Tip: Let the butter sit at room temperature for at least 30 min; this makes it silky and easy to whip.
Sugars & Sweeteners
| Ingredient | Quantity |
|---|---|
| 110 g caster sugar | First sugar in the base batter |
| 150 g caster sugar | Slightly bigger, used for the buttery “layer” of buttercream |
| 300 g icing sugar | For the bunny‑soft icing |
| 100 g sugar (for caramel) | 1 cup – 100 g suffices for a single batch of shards |
Note: Icing sugar is the fine, unground sugar that dissolves more readily for smooth frosting.
Eggs
| Ingredient | Quantity |
|---|---|
| 2 large free‑range eggs | This adds structure and a buttery flavor. |
Flours & Leaveners
| Ingredient | Quantity |
|---|---|
| 120 g self‑raising flour | Already contains baking powder & salt. |
Exotic Flavor Additions
| Ingredient | Quantity |
|---|---|
| 100 g marzipan, chopped into 0.5 cm square chunks | Small chunks of almond sweetness act like fairy dust. |
| Finely grated zest of 1 lemon | Offers a citrusy lift. |
Other
| Ingredient | Quantity |
|---|---|
| 12‑hole cupcake tin | Well‑cared for the batter. |
| 12 cupcake cases | These keep the batter from bursting out of the tin. |
| Piping bag & star nozzle (optional) | For a fanciful topping. |
| 1‑2 tbsp milk | Added to the buttercream for a creamy consistency. |
All quantities are exact; rounding may slightly affect texture.
The small details—like crushed cardamom seeds—are your secret weapons. They’re almost imperceptible by mouth but flourish in aroma.
Step‑by‑Step Instructions
Below is a fully enumerated, step‑by‑step breakdown of the method. Watch the flow of flour into butter, sugar into caramel, and buttercream into curling swirls; everything works together to create a complete harmony of flavors.
-
Prep the oven & baking tin.
Heat the oven to 180 °C/160 °C fan or Gas 4. While it preheats, line your 12‑hole cupcake tin with the cupcake cases. The lined cases keep the batter from spilling onto the bottom of the pan and create a uniform cake shape. -
Create the sponge.
In a large mixing bowl, combine the 120 g softened unsalted butter with 110 g caster sugar. Beat them together on an electric mixer until light, fluffy, and the sugar is fully dissolved—this may take a minute or two. Beat in the two large free‑range eggs, one at a time, ensuring each is fully incorporated before adding the next. Reduce the mixer’s speed and fold in 120 g self‑raising flour with a pinch of salt. Mix just until no flour streaks are visible; over‑mixing could lead to a dense cake. -
Add marzipan.
Using a metal spoon, gently stir the 100 g chopped marzipan chunks into the batter, distributing them evenly. Marzipan adds a nutty flavor and textural bite. Divide the batter evenly into the dozen lined cases—about 2 Tbsp per case—and fill the cups to 2/3 capacity to allow for rise. -
Bake the cupcakes.
Bake for 20‑25 min or until the cupcakes are risen, golden, and a toothpick comes out clean or with a few cake crumbs. Remove from the oven and set on a wire rack to cool completely—cooling allows the butter frosting to set properly later. -
Craft the caramel shards.
For a caramel twist, line your largest baking tray with non‑stick baking paper and place it in a warm oven at a low temperature. In a spotless, dry frying pan, pour 100 g sugar, put it on the stove over low‑medium heat. Let the sugar melt gently—resist touching it—until it becomes liquid. If caramelization appears in spots, tilt the pan to rotate the sugar. Continue until the sugar is a deep, rich golden. Transfer the caramel onto the bakable tray carefully (it’s very hot), spread it thinly (you can tilt the tray to help) and sprinkle over the crushed cardamom. Let it harden to silica form, cool to room temperature. -
Make the buttercream.
In a clean mixing bowl, beat 200 g lightly salted butter on an electric hand mixer until fluffy (3–5 min). Sift in 300 g icing sugar in 3‑4 batches, beating well after each addition. If the frosting feels too stiff to pipe, whisk in 1‑2 Tbsp milk until the desired consistency is reached. Finally, stir in the freshly grated lemon zest. This mixture should be smooth, airy, and drizzle‑fat errorless.Optional: Transfer to a piping bag fitted with a star nozzle. For a less “fine‑arts” approach, a palette knife will suffice.
-
Decorate.
While the buttercream on the back table stays chilled, top each cooled cupcake first with a swirl of buttercream. If piping, add a touch of star sparkle. Then, cut the hardened caramel into irregular shards using a sharp knife. Slap the shards gently into the buttercream so they stand upright—like chips of crunchy sweetness punctuating the icing. Add the prettiest shards to each cupcake. -
Serve and enjoy immediately.
The shards are most crunchy at first bite but soften as they mingle with the buttercream. Enjoy these Sugarplum Fairy Cakes straight away for the optimal textural experience. For stored cakes, cover them tightly in an airtight container to keep the buttercream from drying out.
Pro Tips
- Timing: The carrot‑like burnout in a caramel can be fatal; stay with it and tilt the pan once the sugar is on.
- Marzipan: The smaller the chunks, the more “fairy‑dust” experience, because they’re easily hitched into the batter.
- Scent: The cardamom’s warmy spice is evenly balanced by the lemon zest’s crispness for all‑rounder flavor.
Serving Suggestions & Variations
The original recipe is already bursting with flavors, but you can customize these cupcakes to fit a particular palate or occasion.
Classic Presentation
- Gild each finished cake with a sprinkled dust of powdered sugar.
- Place a small conical container of fresh berries on the side for a pop of tartness.
Nutty Twist
Add 20 g crushed walnuts or hazelnuts to the batter. The crunchy nuts enhance the crumb texture and offer a subtle earthiness that pairs with the caramel shards.
Vegan Upgrade
- Replace the eggs with a 5 Tbsp apple sauce or 1 Tbsp flaxseed “egg.”
- Substitute all dairy products with a plant‑based buttermilk or buttermilk‑alternative for the buttercream.
Color Splash
Incorporate dried currants (bright red) or a small teal or orange brightened dried fruit into the batter for a striking color contrast.
Print & Textures
If you have a piping bag, a star nozzle is a classic. For an elegant twist, use a coat‑of‑oil “fiord” nozzle that allows a concentrated, vertical swirl. A thin‑lined brush may also add a delicate swirl of buttercream.
Bring It to Life on a Plate
Arrange the cupcakes on a tiered cake stand. Then, drizzle each with a tiny ribbon of caramel sauce for a sophisticated finish that looks royal and whimsical.
Conclusion
Sugarplum Fairy Cakes are a cocktail of simplicity and art, combining the humble homemade batter, the glittering glow of finished buttercream, and a daring caramel punch. Whether serving for a wedding bouquet, a garden party, or simply a mid‑week treat that whets your taste buds and palate, this medium‑difficulty recipe keeps the kitchen experience enjoyable without heavy pressure.
A successful cupcake hinges on the meticulous attention of each step: the batter that holds together, the caramel that glints on mold, the buttercream that swirls to the ceiling. Yet, when you sit and taste one, the front-of-the‑door door appears to close and a little fairy queen might even nod in approval.
Divide these 12 pieces amongst friends, tuck a jar of tranquillity into your kitchen–shelf, and let every bite carry a piece of sugarplum wonder. Happy baking!
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