Strawberry fairy floss cupcakes

I heard a vicious rumour the other day. Apparently cupcake are very uncool. I beg to differ. What could possibly be uncool about a cake, usually quite pretty, that you get entirely to yourself and comes in a cute little wrapper that catches the crumbs?

The only thing I don’t like about cupcakes is it’s more obvious when you take a second one than when you slice another slither from a whole cake.

Strawberry fairy floss cupcakes

When I bought the fairy floss from the Noosa Farmers Markets last week I instantly thought cupcakes. Seeing as it was strawberry and macadamia fairy floss, strawberry icing was in order. I’ve also been on the hunt for the perfect traditional cupcake recipe for ages – this was the next recipe on my list to try.

The ingredients

I was hesitant about the mandarin juice I must admit but as I had a fruit bowl full of mandarins I gave it a try. There wasn’t a hint of mandarin in the final cupcake, just classic vanilla goodness.

They weren’t try at all, didn’t stick to the paper and were very tasty.

Butter and sugar

These cupcakes are super simple to make and if you want to make it even easier, you can just throw all the ingredients in a food processor and whiz them together until nice and smooth.

I used my electric mixer. Beat the butter and sugar together until smooth.

Eggs and vanilla

Add the eggs and vanilla and beat them through until they’re very well mixed in.


Take the bowl off the stand and stir through half the flour.


Add half of the juice and stir it through then repeat to use up the rest of the flour and juice. Stir it until everything is just combined. You don’t want to over-stir it.

Ready for baking

Divide the batter between the patty-cake cases (about 2/3 full) and bake the cupcake for 15-20 minutes at 180C fan-forced.


The cakes are done when a cake tester comes out clean and they are nice and golden on top.


Leave the cupcakes to cool on a wire rack.


To make the icing, use an electric mixer and beat the butter until it’s smooth then add the icing sugar. Once it is almost mixed in, add the strawberries and beat until it is nice and smooth. If it’s too thick, add a little bit of milk.


Spread the cooled cupcakes with icing.

Strawberry fairy floss cupcakes

Top the cupcakes with a piece of fairy floss. Don’t add the fairy floss until the last minute though because it will start to dissolve into the icing. I finished mine off with a sprinkle of edible glitter.

Strawberry fairy floss cupcakes

The fairy floss doesn’t last on top very long but the cupcakes were still good two days later. You could make them a day in advance and ice them on the day and they’d be perfect.


So what about you? Do you still enjoy cupcakes or have you moved on?

Strawberry fairy floss cupcakes

Strawberry fairy floss cupcakes

Strawberry fairy floss cupcakes

Yield: 12


  • 1/3 cup freshly squeeze mandarin (or orange) juice
  • 2 eggs
  • 125g (4.5oz) unsalted butter, chopped
  • 3/4 cup caster (superfine) sugar
  • 225g self-raising flour
  • 1/2 tsp vanilla extract


  • 2 tbsp butter
  • 2 cups icing sugar
  • 6 strawberries, mashed
  • fairy floss to serve


  1. Pre-heat the oven to 180C (356F) fan-forced and line a muffin tin with cupcake cases.
  2. Beat the butter and sugar together in an electric mixer until light and creamy.
  3. Add the eggs and the vanilla and beat until they're well mixed in.
  4. Take the bowl off the stand (or you can do it on the stand if you like) and using a wooden spoon, alternate stirring in the the juice with the flour and mix until just combined.
  5. Divide the batter between the cupcake case and bake for 15-20 minutes or until a cake tester comes out clean.
  6. Leave the cupcakes to cool on a wire rack.
  7. Make the icing by beating the butter with an electric mixer then adding the icing sugar. Add the strawberries and beat until smooth and fluffy.
  8. Add milk if the icing is too thick.
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