The kids are going to love these cute fairy cupcakes. These little fondant fairies are sitting on a delicious, moist cupcake with a light layer of buttercream – the perfect combo.
With our step-by-step recipe, from our cupcake queen Victoria Threader, you’ll be enjoying these sweet treats in no time at all.
To make the cupcakes we used a basic cupcake recipe with a bright pink buttercream. You could try chocolate or other flavours too – whatever is your child’s favourite flavour.
Topped with an easy-to-make fondant design, these creative and fun cupcakes are great for practising your cupcake decorating skills. Most shops have ready-coloured fondant so you’ll be able to find the modelling fondant easily enough.
- 120g red modelling paste
- 100g white modelling paste
- 100g fondant
- 20g yellow modelling paste
- Various food colour
- Dusky pink petal dust
- Royal icing sugar
- A length of dry spaghetti
Roll the red modelling paste out to 1/8 of an inch thick and cut 12x 58 circles. Place them on a drying sponge or greaseproof paper to dry.
Roll 15g of white modelling paste out and cut various sized circle for the dots of the toadstool. Don’t worry if you don’t have small circle cutters, just roll small ball of paste and push them flat with the tip of your finger.
Mix 100g of white fondant and 70g of modelling paste together.
To make the heads, colour 50g of the modelling paste/fondant skin tone with a touch of tangerine food colour, roll into a sausage and cut into 13, 12 for the heads and one for the arms, which you can put to one side.
Roll each piece into a ball and add the smiles, using the scallop tool, and black non-pareils for the eyes. Make a slight indent for the nose with the edge of a piping nozzle.
Once the heads are dry to the touch, add a little colour to their cheeks using the petal dust.
Roll 15g of white modelling paste out and cut 12 butterflies for the wings. You can use a piping nozzle to cut small holes from the wings to give them a lacy effect.
For the body, take 120g of paste and divide into 3 and colour as you wish – Victoria used violet, pink and sky blue. Divide each coloured paste into 4 (remembering to keep the other paste covered so it doesn’t go dry) and roll 4 small cones. Flatten the bottom of the cone by tapping on your table top a few times. Add and short piece of spaghetti to the centre of the cone to attach the head to.
With the leftover skin tone paste, roll small thin sausage shapes for the arms
Roll small thin sausages from leftover white modelling paste for the wand and cut 12x 5mm stars from the yellow modelling paste and stick the end of the wand.
Brush a little water at the top of the cones and add the heads by pushing them onto the spaghetti. Stick the arms on either side of the body, the wings to the backs of the cones and the wands across the fairies, using a brushes of water.
Roll 15g of yellow modelling paste for the hair and cut 12 daisy shapes. Stick the centre of the flower to the tops of the heads with a brush of water, arranging the petals to the side so you can the faces.
Mix a tablespoon of royal icing sugar with a few drops of water to make a thick paste. Add a touch to the bottom of each fairy and stick to the centre of each toadstool. Add one toadstool to each iced cupcake.