Vanilla and Pansy Fairy Cakes with Lavender Buttercream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
