Sugar Plum Fairy

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These cupcakes are the result of my unstoppable urge to produce sweet treats combined with the glut of plums littering the garden. I decided to try cinnamon and ginger sponge spiked with a homemade plum jam centre and topped off with a plum juice infused buttercream. Sweet and delicious, these autumnal cupcakes carry a depth of flavour and the different textures mean that these are not your regular ‘fairy’ cakes. As ever, if anyone would like the recipe, just ask and enjoy!

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10 comments

    1. Sure! I sort of made it up as I went along, but I think I remember!

      80g butter
      280g caster sugar
      240g plain flour
      1tbsp baking powder/lemon zest
      pinch salt
      1tsp cinnamon/ginger/mixed spice

      Mix all these ingredients until they look like breadcrumbs.

      In a jug, whisk 2 eggs, 200ml milk and 1tsp vanilla essence.

      Add the wet mixture to the dry breadcrumb mixture and mix til smooth.

      Stew plums with sugar and strain excess liquid. Chop a further 10 plums into small chunks.

      NOW for assembling! Mix plum chunks into your cake mix and spoon a tbsp. into each cupcake case.
      Put a tsp of your stewed plums on top then finish off with another tbsp of the cake mix.

      Cook at 190 for 20 minutes.
      For the buttercream combine the strained plum juice with 500g icing sugar, 120g butter and a splash of milk. Pipe cupcakes and sprinkle with cinnamon!

      Enjoy!

      1. Great! Thank you, I hope mine turns out to be as good looking as yours. haha.. I’m a juvenile baker.

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