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If you’re looking for a fun and nostalgic treat that will brighten up any party, look no further than these fairy bread cupcakes. Combining the whimsical charm of classic fairy bread with the irresistible appeal of cupcakes, this recipe is perfect for birthdays, celebrations, or any time you want to add a splash of colour to your day.

Hello Lovelies, I hope you have all had a great week. Yesterday we welcomed home an exhausted, yet happy teenager from a school snow trip, and farewelled another treasure who is heading over to Wales with her sister and family for a few weeks. (How exciting for her!!) At the risk of sounding like my mother, what amazing opportunities these young people have today. Back in the day our school went out to Central Australia which was a magnificent experience for a bus load of Year ten students from the country. I was spellbound by the remote landscape and my imagination was filled with a love of the outback.

A couple of years ago, I took my first solo trip out to Broken Hill. I had been longing to head out west for years and my coastal born family don’t share my love for wide open spaces, so I made a cake to photograph, packed the van and retraced my family roots. It was truly incredible, filling my heart with joy. You can read about my travels here.

If happiness was a cupcake, these Fairy Bread cuppies would certainly hit the mark. Best sellers at the Home Alstonville store, and a favourite with the kiddies, they are a fabulous addition to any party. A fluffy vanilla cupcake with vanilla bean buttercream topped with a cute piece of fairy bread toast and a zillion sprinkles. What’s not to love?

While there are a couple of steps to this recipe, and its super helpful to have a large ice cream scoop to get the round buttercream dome and a large star piping tip, don’t be too daunted. It’s all easier than it looks. The cute ‘melba’ toasts are easily found in the biscuit section of the supermarket and are turned into fairy bread with frosting ‘butter’ and sprinkles.

It has been a joy sharing these special cupcakes with you. There is something about sprinkles that put a smile on the dial and brighten any mood. As always, I’d love to hear from you if you try the recipe. Better still, take a photo and tag me on Instagram.

Have a wonderful weekend and don’t forget to share the cupcake love.

Until next week,

Fairy Bread Cupcakes

Fairy bread cupcakes are a delightful fusion of classic fairy bread and fluffy cupcakes. These whimsical treats feature a soft, moist vanilla cupcake base topped with a generous layer of vanilla bean frosting. The finishing touch is a vibrant sprinkle of colorful hundreds and thousands, topped with fairy bread toast, creating a visually stunning and fun dessert.
Servings 18 cupcakes


Wet Mix

  • 2 eggs, lightly beaten
  • 1 cup sour cream Full fat
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup vegetable oil or canola oil
  • 3/4 cup warm water

Dry Mix

  • 2 cups plain flour, sifted
  • 1/2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 1/2 cups castor sugar

Vanilla Bean Swiss Meringue Buttercream

  • 6 egg whites
  • 1 3/4 cups castor sugar
  • 1 tsp vanilla bean paste
  • 300 grams butter, cubed salted or unsalted, up to you, but don't substitute with margarine.
  • 1 cup Hundreds and thousands sprinkles
  • 18 Melba toasts These are little savoury biscuits used for dips etc.They look like little pieces of toast. Woolies has them.


  • Preheat oven to 170℃
  • line two muffin trays with 18 cupcake liners
  • In a medium bowl, hand whisk together eggs, sour cream, oil, vanilla and water.
  • In a separate bowl, sift flour, sugar, baking powder and bicarb soda
  • Carefully pour wet mix into the dry mixture. Mix with a spatula then using a hand whisk, mix until well combined and no lumps remain.
  • Use an ice cream scoop to fill cupcake liners, each 3/4 full.
  • Bake in a moderate oven for 18 minutes, or until firm to touch and slightly brown. Leave to cool before frosting.

Vanilla Bean Swiss Meringue Buttercream

  • Add egg whites and sugar to the bowl of an electric mixer.
  • Place the mixer bowl over a medium saucepan filled with approx 3cm of water. Create a double boiler by putting the saucepan on the stove with the mixing bowl on top. Hand whisk to combine. Leave for about ten minutes or until all sugar granules have dissolved. Check by rubbing the mixture between your fingers. It is smooth and slimy when done.
  • Remove bowl and place it on electric mixer with whisk attachment. Whisk on high for about 5 minutes or until mixture is a thick meringue.
  • Change to paddle attachment (if you have one. If not, don't worry, keep using whisk attachment.)
  • Mix on lowest speed while gradually adding butter a few cubes at a time.
  • Continue on lowest speed for about 10 minutes. The mixture will deflate, go soupy , then curdled before coming together in a silky smooth buttercream.
  • Add vanilla bean paste. Mix on low until combined.

Decorating the Cupcakes

  • Use a round ice cream scoop and fill it with the buttercream. You want a large one with the little sliding bar inside. Plonk the scoop of buttercream carefully on top of the cupcake. It won't look smooth yet, but you want a reasonably round shape. Refrigerate each one as you do all 18 cupcakes.
  • Put sprinkles into a smallish bowl.
  • Take cupcakes out of fridge one at a time and roll around in the sprinkles. Using your hands, gently turn the cupcake while pressing it into shape with the palm of your hand to get a nice round shape. Set aside while you do all cupcakes.
  • Place some frosting into a piping bag with large star tip. Do a squiggly squirt onto the top of each cupcake. (See pics).
  • Put a little bit of frosting into another piping bag, snip a tiny hole in the end and pipe zig zag rows onto each piece of melba toast. Make sure they touch with no gaps. Dip into sprinkles to make 'fairy bread'. Place each toast on an angle on top of the white squiggle of frosting. Ta Daaa! All done! Enjoy.

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