Vanilla–Sour Cream Fairy Cakes

A trio of sweets from The Secret Garden tea

Vanilla–Sour Cream Fairy Cakes are a perfect part of the sweets course for our Secret Garden Tea.

Vanilla–Sour Cream Fairy Cakes
Yield: 39 mini cupcakes • Preparation: 45 minutes • Bake: 11 to 12 minutes
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  1. ½ cup salted butter, softened
  2. 1 cup castor sugar or superfine sugar
  3. 2 large eggs
  4. 1½ cups sifted cake flour, such as Swans Down
  5. 1½ teaspoons baking powder
  6. ⅛ teaspoon salt
  7. ¼ cup whole milk
  8. ¼ cup sour cream
  9. 1½ teaspoons vanilla extract
  10. 1 recipe Very Vanilla Buttercream (recipe follows)
  11. Garnish: pearlescent sugar*
  1. Preheat oven to 350°.
  2. Line 39 wells of a 48-well mini cupcake pan† with paper liners. Set aside.
  3. In a large mixing bowl, combine butter and sugar. Beat with a mixer at high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Set aside.
  4. In a medium bowl, combine flour, baking powder, and salt, whisking well.
  5. In a liquid-measuring cup, combine milk, sour cream, and vanilla extract, whisking well. Add flour mixture to butter mixture in thirds, alternately with milk mixture, beginning and ending with flour mixture.
  6. Using a levered 2-teaspoon scoop, drop batter into prepared wells of muffin pan.
  7. Bake until cupcakes are lightly browned and a wooden pick inserted in the centers comes out clean, 11 to 12 minutes. Let cupcakes cool completely on a wire cooling rack.
  8. Place Very Vanilla Buttercream in a piping bag fitted with a large open-star tip (Wilton #1M), and pipe a rosette on top of cupcakes. (Hold bag upright and pipe frosting downward.)
  9. Garnish with a sprinkle of pearlescent sugar, if desired.
  10. Refrigerate in a covered container until serving time.
  1. *We used Cake Mate Cupcake Gems Pearlescent Sugar.
  2. †We used a Wilton Perfect Results Mini Muffin Pan, which is available at
TeaTime Magazine
Very Vanilla Buttercream
Yield: 3 cups • Preparation: 10 minutes
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  1. 1 cup salted butter, softened
  2. 5 cups confectioners’ sugar
  3. 2 tablespoons whole milk
  4. 1 tablespoon vanilla extract
  5. ¼ teaspoon salt
  1. In a large mixing bowl, combine butter, confectioners’ sugar, milk, vanilla extract, and salt. Beat with a mixer at high speed until combined and fluffy.
  2. Use immediately.
  1. • Buttercream can be made a day in advance and refrigerated in a covered container until needed. Let come to room temperature, and beat with a mixer for 1 minute before piping.
TeaTime Magazine
From TeaTime, July/August 2015


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