You will need
3 extra large eggs at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) fresh full cream milk, warmed
1 x 600 g Ina Paarman’s Vanilla Cake Mix
± 30 foil cupcake holders
1 cup (250 ml) fresh cream
2 T (30 ml) Ina Paarman’s Lemon Flavour Cheesecake
15 red glacé cherries, cut in half
gold dust (optional)
These cupcakes will keep for 3 days in an airtight container in the fridge. The secret to keeping the cream fresh and stabilising it is the addition of a little of our Cheesecake Dry Mix.
Method
Adjust the oven rack to the middle position and preheat the oven to 180°C. Line muffin pans with foil cups.
Beat eggs and oil together on high speed until well blended. Add warmed milk and beat briefly on high speed.
Add the contents of the pack and beat in on slow speed. The mixture will be fairly soft and runny.
Divide the cake mixture between the foil cups. Fill them ¾ full. Bake for ± 12 minutes. Remove to a wire rack and leave to cool completely.
Beat the cream until soft peak stage. Sprinkle the Cheesecake Mix in and beat until firm. Using a serrated knife, cut off the tops from each cupcake and cut them in half across to form the ‘wings’.
Pipe a generous rosette of cream on to the centre of the Fairy cupcake. Place a cherry half on the cream.
Gently push the 2 wings, cut sides down at a slight angle, into the cream.
Brush with gold dust if using.
