Birthday Fairy Cakes for School

All children seem to take cakes into school on their birthday, it adds to the excitement of the day and lets the whole class join in the celebration – my girls (due to a restricted diet) hardly ever get to join in the fun, so we made a real effort to make Little S’s offerings extra appealing looking for 5-6 yr olds – and what better way of making a cake look lovely to a child than adding fairy toppers, decorations and glitter! Apparently, they went down a storm and all her class enjoyed them 🙂

No new recipes here I’m afraid – just fail-safe chocolate cupcakes topped with velvety white buttercream and adornments

Birthday Fairy Cakes  (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12-14 cupcakes

• 1 cup oat milk
• 1 tsp lemon juice
• 1/2 cup granulated sugar
• 1/3 cup dairy-free spread, melted
• 1 tsp vanilla extract
• 1 cup plain flour
• 1/2 cup drinking chocolate powder
• 3/4 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/4 tsp salt

– Preheat the oven to 190 degrees Centigrade/Gas Mark 5
– Fill a cupcake tray with cupcake cases
– Mix together the oat milk, lemon, melted spread and vanilla.
– Stir in the sugar
– Sift in the flour, drinking chocolate, bicarbonate, baking powder and salt.
– Gently mix to form a smooth, very wet silky mix.
– 2/3rds fill the cupcake cases
– Bake for 18-20 minutes until a knife comes out clean
– Cool on a wire rack

Velvety White Buttercream (dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)

enough to pipe onto 12-14 cupcakes

• 1/4 cup vegetable fat (such as Trex)
• 3/4 cup dairy-free spread (such as Pure)
• 3 cups icing sugar, sifted
• 1/4 cup oat milk

– Whisk together the spread and vegetable fat.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.

– Pipe or spread onto the cupcakes.