Description

Delight in these charming Vanilla and Pansy Fairy Cakes topped with a delicate lavender-colored buttercream. Light, fluffy vanilla cakes are complemented perfectly by a smooth, creamy buttercream that’s subtly flavored with vanilla and tinted with a soft violet hue, making them as beautiful as they are delicious.

Ingredients

Scale

Cake Ingredients

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/3 cups buttermilk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs

Lavender Buttercream Ingredients

1 cup unsalted butter, softened
4 to 5 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 to 3 tablespoons heavy whipping cream or whole milk
Violet gel food coloring (to desired shade)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan or prepare a cupcake tin or silicone cupcake molds by lightly spraying them with non-stick spray.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to blend evenly.
Add Wet Ingredients and Mix: Add the buttermilk, melted butter, and vanilla extract to the dry ingredients. Beat on low speed using an electric mixer until ingredients just combine. Then increase to high speed and mix for 2 minutes. Add the eggs one at a time, beating well after each addition, and beat for an additional 2 minutes until the batter is smooth and fluffy.
Fill Molds and Bake: Pour the batter into silicone cupcake molds or prepared baking pan, filling each cupcake mold just over halfway. If using silicone molds, place them on a sturdy cookie sheet to keep stable. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean and cakes spring back to the touch.
Cool: Allow the cakes to cool completely in the molds before gently removing them to place on a wire cooling rack.
Prepare Buttercream: In a clean mixer bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, about 1/2 cup at a time, blending well after each addition. Add vanilla extract and pour in the heavy cream or milk a tablespoon at a time until the buttercream reaches your desired consistency.
Color Buttercream: Add violet gel food coloring a little at a time to the buttercream to achieve a soft lavender shade. Mix thoroughly.
Decorate: Once the cakes are completely cooled, frost them with the lavender buttercream using a piping bag or a knife. Optionally, decorate with edible pansy flowers for a fairy-like finish.

Notes

Ensure cakes are completely cool before frosting to prevent the buttercream from melting.
Using silicone molds requires placing them on a cookie sheet as they can be flexible and unstable.
The lavender color comes from gel food coloring; liquid food coloring may thin the buttercream.
If buttermilk is unavailable, substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/3 cups of milk and let sit for 5 minutes.
This recipe yields about 24 standard-sized cupcakes.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: vanilla cupcakes, lavender buttercream, fairy cakes, pansy decoration, spring desserts, pastel cupcakes