Baking · Celebration · Cupcakes

Fairy Cakes

I haven’t posted a cupcake recipe in a long time. Considering these little gems were a bit of an obsession of mine for a while, you may be surprised, however, we have seen many changes in our diet in the Simply Homemade kitchen and we have made huge progress in cutting down on refined sugar.

Our littlest girl, Miss Abbie has been requesting a fairy party for some time now. With school days on the horizon once again and Abbie anticipating her first day in playschool,  it was definitely time to entertain my little fairy. A party is a party, no matter how big or small, a party is a time when a little bit of indulgence is allowed; but knowing full well that some of the items on her foodie wish list were pretty high on the sugar content I wanted to have at least one item that was ever so slightly healthier; without coming across as a complete party pooper!

So with the children on board & more than willing to help, we made these cupcakes  from Davina McCall’s 5 Weeks to Sugar Free.


50g Wholemeal Spelt Flourcupcakes
50g Ground Almonds
1 tsp Baking Powder
100g Butter, softened
2 Eggs
100g Maple Syrup
Zest of one Lemon
1 tbsp. Lemon Juice
A few drops of Almond Extract (optional)

To Decorate

150g Mascarpone Cheese
1 Tbsp Maple Syrup
Lemon Curd


  • Preheat the oven to 180C/160C Fan/GM 4. Line a 12 hole muffin tin with cases.
  • Combine the flour, ground almonds and bread soda in a bowl and set aside.
  • Beat the butter with an electric whisk or in a stand mixer for 4-5 minutes or until it’s very fluffy. Add a spoonful of the flour and almonds to the butter, then an egg; whisking well in between each addition. Add the second egg, then more flour and almonds, again whisking well.
  • Fold in the remaining flour and almonds, then add the maple syrup, lemon zest and juice, and extract if you’re using it. The mixture should be of a dropping consistency.
  • Divide the mixture between the cases, then bake for 15-20 minutes until golden. Remove from the oven and cool on a wire rack.
  • Mix the mascarpone with the maple syrup. When the cakes are cool, cut a circle from the top of each cake and slice it in half. Fill the hollow with the mascarpone and lemon curd (we didn’t use this, Caoimhe asked not to have it, which is a shame as I love it!) and add the ‘wings’


These are a moist, delicious little cake. A little more care with the decoration and they would look extremely impressive, however the ‘help’ from little people can somewhat hinder aesthetics!



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