Fondant Fancy Cupcakes

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Did you read my post for fondant fancies and think ‘ooh they look nice, but what a faff to cut the cake, nappage and ice all sides’. Well, after making them I did too! They were a real labour of love, but the girls found them so pretty that they wanted to take them in as a Friday treat for their school friends. I didn’t have the time to spend another entire afternoon making about 40 fondant fancies, but at the same time didn’t want to disappoint – I want my girls to be proud of the food they eat and to experience their friends enjoying it too.

So thats where this brainwave of an idea came from – cupcakes that look just like, and taste just like fondant fancies, but without the labour intensive icing. And they were a BIG hit! Such a big hit, I’ve already had to make them again, hence the fluoro and pastel versions in the photos!

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Fondant Fancy Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

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for the sponge:

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat or other non-dairy milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 1 tsp vanilla

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Line a cupcake tray with liners.

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combined.

– 2/3rds fill each cupcake case and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

for the buttercream blobs:

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  • 2 tbsp vegetable fat (such as Trex)
  • 1/3 cup dairy-free spread (such as Pure)
  • 1 1/2 cups icing sugar, sifted
  • 2 tbsp 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.

for the icing:

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  • 2 cups icing sugar
  • water
  • food colouring

– Gradually add  little bit of water at a time until you have a thick but pourable icing

– Place 2 tbsp in a icing bag with a narrow tip

– Colour the rest with a lovely pastel food colouring

To assemble:

  1. Pipe or spoon a dollop of buttercream onto the top of each cupcake, set aside for a while to firm up
  2. Spoon some water icing over each cupcake. Drizzle over white icing lines.
  3. Leave to set
  4. These fancies keep well for up to 4 or 5 days

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15 Comments Add yours

  1. Sinead says:

    These look so pretty and delicious – such a great idea!

    1. lucylox says:

      they’ve certainly been very popular!

  2. Gorgeous!! They are delightful and look scrumptious! 😀

    1. lucylox says:

      thank you 🙂

  3. You had me at “buttercream blobs”!!!!! Yum! So pretty too!!!!

    1. lucylox says:

      what’s not to like in a buttercream blob 🙂

      1. Nothing!!!!! Sadly. 🙂

  4. pinkiebag says:

    They look do delicious and I love the fact that they are pink too. Thanks for sharing.

  5. These look absolutely amazing! I really want to make them for my daughter, as her favorite color right now is pink.
    I really enjoy your blog. Thank you so much for all you share! I recently nominated you for a One Lovely Blog Award. You can check it out here if you like http://aveganwithaplan.com/2015/05/06/one-lovely-blog-award/

    1. lucylox says:

      aw thank you so much, I’m so pleased you like my blog 🙂 i hope your daughter likes the fondant fancy cupcakes x

  6. Feast Wisely says:

    These look so girly – but of course I love pink….

    1. lucylox says:

      who doesn’t!

  7. dropscone says:

    These are genius! Strangely, fondant fancies are one of the few things I actually miss! Great twist on a classic 🙂

    1. lucylox says:

      Thank you! They’re so appealing with their pastel coatings! 🙂

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