Tinkerbell Cupcakes

When I hear Tinkerbell I think of Peter Pan and his little Pixie, I think lime green and pixie dust.  But you won't find any of that here.

These Tinkerbell cupcakes are part of the book Sprinkled with murder by Jenn McKinlay.  A delightful Cozy Mystery.

Jenn provides the recipe as part of her book.  But I made a few changes.

The Tinkerbell Cupcakes are Lemon Cupcakes with Raspberry butter cream frosting rolled in pink sugar.  

Cupcakes:

1 cup (2 sticks) butter

2 cups Sugar

4 eggs

1/3 cup grated lemon zest (for me this was 6 lemons)

3 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup fresh squeezed lemon juice

3/4 cup buttermilk

1 teaspoon vanilla

 

-  Preheat oven to 350 degrees Fahrenheit

-  Cream butter and sugar until light and fluffy, then add eggs one at a time until the yellow is Incorporated. 

-  Sift the dry ingredients together

-  Combine wet ingredients

- Add the flower and wet ingredients to sugar starting and ending with flour.

-  line cupcake tin and fill 3/4 of the way full

-cook for 20 minutes or until done.

 

Frosting: (this is where I really deviated)

1 1/2 cup sugar

1/3 cup four

1 1/2 cup whole milk

1/3 cup heavy cream

1 1/2 cup butter

Raspberries

Vanilla

 

-  In a saucepan whisk flour and sugar together, add milk and cream, cook over medium heat until boils and thickens

-  transfer to bowl and beat on high until cool

-  Turn mixer to low and add butter a little at a time, when all is in increase speed and beat until light and fluffy

-  ad raspberries and flavoring

 

Decorations:

I cut stars out of white chocolate and sprinkled pink edible glitter onto them. 

I sprinkled the cupcakes with pink sugar and topped them with a fresh raspberry.