Faerie Cupcakes

This is my Twitter account:

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Why am I sharing it? Read my mini bio.

So what’s the connection between cupcakes and writing?

  • Sugar fuels the brain, thus the imagination, thus I need to eat to write.
  • I’m the creator of both.
  • Cupcakes, like champagne, are extremely festive. Thus there is no better way (besides sipping bubbly) to welcome a new book into the world than with cupcakes.

I think I have supplied 3 solid reasons that tie my passion for writing to my love of pretty confections.


To celebrate the launch of my faerie novella, Rose Petal Graves, which has been included alongside some best-selling novellas in this amazing and magical boxset, I baked faerie cupcakes.





And now for the recipe:

½ cup sifted forest earth

1 cup pure rain water

¼ cup magical lilies

A heaping tablespoon of pixie dust

Some sparkles to decorate




If you can’t find those ingredients, use the following, human ones:


Makes 12


Cupcake Batter

175 g unsalted butter, room temperature

¾ cup granulated sugar

3 eggs

1 teaspoons pure vanilla extract

¾ cup sour cream

1 ½ cups all-purpose flour

2 tbsp cornstarch

1 ½ tsp baking powder

¼ tsp kosher salt


  1. Line a cupcake pan with liners of your choice and preheat the oven to 350 F or 180 C.
  2. In the bowl of a stand mixer, cream the butter and sugar.
  3. Add the eggs, vanilla extract, and sour cream, mix until just incorporated.
  4. In another bowl, mix all the dry ingredients. Pour into wet ingredients and whisk until well mixed.
  5. Spoon your dough into prepared wrappers.
  6. Bake for 18-20 minutes or until a knife inserted in the middle comes out clean.
  7. Let cool before frosting.



Rainbow Swirl Buttercream Frosting

150g butter, at room temperature

3 cups icing sugar

3 tbsp milk

1 tsp vanilla extract or 1 scraped vanilla bean


Orange coloring paste

Purple coloring paste

Red coloring paste


Edible sprinkles of your choice (I used Sweetapolita’s)


  1. Prepare 1 big piping bag with the nozzle of your choice. Also, set aside 3 piping bags without nozzles, but clipped at the tip a half inch (to let the frosting through).
  2. In the bowl of a stand mixer, whisk the butter with the sugar on high speed until white and fluffy (2-3 minutes).
  3. Add the milk and vanilla, and mix 1 more minute.
  4. Separate frosting into 3 equal batches and mix each batch with a single gel paste.
  5. Pour each colored frosting into one of the piping bags. Place all 3 piping bags into the larger piping bag fitted with the nozzle.
  6. Frost cooled cupcakes., then sprinkle them with edible decorations.





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