Vanilla and Pansy Fairy Cakes with Lavender Buttercream Recipe

Introduction

These Vanilla and Pansy Fairy Cakes with Lavender Buttercream are delicate, charming treats perfect for any special occasion. Light vanilla cakes are topped with fragrant lavender-infused buttercream and decorated with edible pansy flowers for a whimsical touch.

Ingredients

• 2 1/2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 1/3 cups buttermilk
• 1/2 cup butter
• 1 teaspoon vanilla
• 2 eggs
• 1 cup butter (for buttercream)
• 4 to 5 cups powdered sugar
• 1 teaspoon vanilla (for buttercream)
• 2 to 3 tablespoons heavy whipping cream or milk
• Gel food coloring in violet (optional, for buttercream color)
• Edible pansy flowers (for decoration)

Instructions

1. Step 1: Preheat the oven to 350° F. Lightly grease and flour a 9×13” baking pan or spray a cupcake tin or silicone cupcake mold.
2. Step 2: In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, butter, and vanilla.
3. Step 3: Beat with an electric mixer on low speed until just combined, then increase to high speed and mix for 2 minutes. Add eggs and continue beating for another 2 minutes.
4. Step 4: Pour batter into silicone molds, filling slightly past halfway. Place the mold on a cookie sheet to support it and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
5. Step 5: Allow cakes to cool completely before removing from molds and transferring to a wire rack.
6. Step 6: To make the lavender buttercream, beat 1 cup butter in a mixer until smooth and creamy. Gradually add powdered sugar, about 1/2 cup at a time, until fully blended.
7. Step 7: Add vanilla and heavy cream or milk, beating until the buttercream reaches your desired consistency. Add gel food coloring violet if using, and mix well.
8. Step 8: Frost the cooled cupcakes generously with lavender buttercream and garnish each with an edible pansy flower.

Tips & Variations

• Use room temperature butter and eggs for a smoother batter and better rise.
• For a stronger lavender flavor, add a few drops of culinary lavender extract to the buttercream.
• If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• Decorate with other edible flowers or sprinkles if pansies aren’t available.

Storage

Store the fairy cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Bring to room temperature before serving and re-whip the buttercream slightly if it firmed up. Avoid freezing as the delicate texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup of milk. Let it sit for about 5 minutes before using to mimic the acidity of buttermilk.

How do I keep the buttercream from being too soft?

If your buttercream is too soft, chill it briefly in the refrigerator for 10 to 15 minutes, then beat it again to restore the creamy texture. Make sure not to add too much cream at once and adjust gradually.

Vanilla and Pansy Fairy Cakes with Lavender Buttercream Recipe

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★★★★★

4.9 from 50 reviews

Delight in these charming Vanilla and Pansy Fairy Cakes topped with a fragrant Lavender Buttercream. Soft, moist vanilla cupcakes are baked to perfection and crowned with a smooth, floral buttercream, making them an exquisite treat for any special occasion or tea time.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 to 15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: English

Ingredients

Scale 1x2x3x

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
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons heavy whipping cream or milk
• Violet gel food coloring (optional, for coloring)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or lightly spray a cupcake tin or silicone cupcake molds to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute all leavening agents and seasonings.
3. Add Wet Ingredients and Mix: Add the buttermilk, melted butter, and vanilla extract to the dry mixture. Using an electric mixer, start on low speed until the ingredients just come together. Then increase to high speed and beat for 2 minutes for a smooth batter. Add the eggs and continue beating for an additional 2 minutes until fully incorporated and light.
4. Fill the Molds and Bake: Pour the batter into the silicone cupcake molds, filling them just a bit past halfway to allow room for rising. Since the silicone molds are flexible, place them on a sturdy cookie sheet for stability. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cakes: Allow the cakes to cool completely in the molds before carefully removing them. Transfer the cupcakes onto a wire cooling rack to cool fully and avoid sogginess.
6. Make the Lavender Buttercream: In a mixer, beat the softened butter on medium speed until smooth and creamy. Gradually add the powdered sugar, about 1/2 cup at a time, blending well after each addition. Stir in the vanilla extract and add the heavy cream or milk 1 tablespoon at a time until you reach a smooth, spreadable consistency. To replicate a lavender color, add violet gel food coloring and blend until evenly tinted.
7. Decorate and Serve: Frost the cooled fairy cakes generously with the lavender buttercream. Optionally, garnish with edible pansy flowers for a whimsical, elegant finish.

Notes

• Use room temperature ingredients for best mixing results and a lighter cake texture.
• Adjust the powdered sugar in the buttercream depending on your preferred sweetness and consistency.
• Silicone molds require placing on a solid baking sheet for easier handling and even baking.
• For a stronger lavender flavor, you can infuse the cream with culinary lavender before making the buttercream.
• Store the cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Keywords: vanilla cupcakes, lavender buttercream, fairy cakes, pansy cakes, floral frosting, teatime desserts, easy vanilla cupcakes