Autumn ♡, Cupcakes ♡, Princess Baking ♡, Tea Time Treats ♡

“It’s Time for Tea, Alice” ~ A Mad Tea-Party of Marshmallow Cupcakes and Chocolate Daisy Apples ♡

Hello my frosted fairies! I hope you have all had a sparkling week and are enjoying a splendiferous Sunday evening. Today’s post consists of a few treats I curated for any Bonfire Night celebrations you might be having. I must admit that I am not a fan of Guy Fawkes Night. This is partly due to the fact that when I hear any loud, sudden noises I immediately want to wrap up in my Disney princess blanket and cocoon myself under my toasty duvet covers. Nevertheless, when there’s an event occurring and an excuse to bake something, I will always seize the opportunity.

IMG_0062
This Sunday’s bakes are a rose-tinted twist on the traditional bonfire treats of toasted marshmallows and toffee apples ♡

If like me, you do not particularly enjoy the firework displays on the 5th of November, you may want to recreate this Mad-Hatter’s tea party; filled with an array of fluffy marshmallow cupcakes, copious cups of tea, doilies fit for a princess and pastel pink apples coated in white chocolate and adorned with charming wafer daisies!

IMG_0094

Put on a whimsical and ethereal tulle skirt, light a scented candle that smells of sugar cookies and candy floss (my personal favourite is Snowflake Cookie by Yankee Candle), grab a tiara and settle down to watch a princess movie (some of my favourites are…Cinderella, Sleeping Beauty, Roman Holiday and Marie Antoinette)

IMG_0058
Sipping your tea regally and enjoying delectable bakes fit for a princess, you will enter a majestic wonderland of fluffy white rabbits, floating china tea cups, decadent macarons and pearlescent petit fours ♡

Remember to take heed of the Mad-Hatter’s proclamation “It’s always tea-time” ~ be enchanted by the reverie of early evenings, bask in the fading Autumn glow and make sure to wear your treasured ballerina dresses and twirl until your heart is content.

Ingredients: 

For the cupcakes:

The original recipe is linked here

120g of plain flour

140g of caster sugar

1½ tsp of baking powder

45g of unsalted butter

120ml of whole milk

1 egg

¼ tsp of vanilla extract

12 medium pink marshmallows

For the frosting:

80g of butter

1 tsp of vanilla extract

250g of icing sugar

For decoration:

200g mini marshmallows

Edible glitter

Method:

For the cupcakes:

  1. Pre-heat the oven to 170°C and line a 12-hole cupcake tray with cupcake cases.
  2. Measure out the flour, sugar, baking powder and butter and place them together in a mixing bowl. Mix all the ingredients until fully combined.
  3. Gradually pour half of the milk and beat until incorporated.
  4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour this into the flour mixture until just incorporated. Continue mixing until the texture is smooth.
  5. Spoon the mixture into the cases and bake the cupcakes in the pre-heated oven for 20-25 minutes until light golden and the cake tester comes out clean.
  6. Leave the cupcakes to cool before decorating.

For the decoration:

  1. Using either a cupcake corer or a butter knife; carve a small hole into each cupcake and leave the top to one side.
  2. Once each cupcake is carved out, proceed to melt the medium-sized marshmallows either over the hob until melted and smooth or in the microwave at 30-second intervals.
  3. When the cupcakes are cold, fill each one with a dollop of melted marshmallow and place the cupcake top over.

For the vanilla frosting:

  1. In a large mixing bowl, cream together the butter and vanilla. Blend in the icing sugar gradually until the texture is light and fluffy.
  2. You can either proceed to stir the mini marshmallows into the vanilla frosting and spoon the frosting on top of each cupcake.
  3. Or you can fill a piping bag with vanilla frosting and decorate the tops of each cupcake. To finish, place three pink mini marshmallows over top and add a touch of magic with a sprinkle of edible glitter.

Here are a few pictures of the end result! ♡

IMG_0090
IMG_0070

IMG_0055

Ingredients: 

For the pink, white chocolate apples:

The original recipe is linked here

3 apples

150g of white cooking chocolate

Pink food colouring

A packet of wafer daisies for decoration

Lollipop sticks

Method:

For the pink, white chocolate apples:

  1. Wash the apples and stick the lollipop sticks through each apple.
  2. Melt the white chocolate according to directions on the bag.
  3. Add the pink food colouring to the white chocolate mixture until it reaches a pastel pink shade.
  4. Either dip the apples in the chocolate or take a spoon and pour the mixture over top until you get an even consistency of chocolate around each apple.
  5. Decorate each apple with a wafer daisy
  6. On a plate, leave the apples to rest and harden
  7. When the chocolate has hardened ~ enjoy! ♡

Here are a few pictures of the end result! ♡

IMG_0100

IMG_0093

IMG_0077

If you decide to stay at home this Bonfire Night, why not light some sparklers and write whimsical messages in the sky; once you have done this you could finish the evening off by making one or two of these delightful, fairy treats to go alongside a cup of hot cocoa (filled with fluffy marshmallows and indulgent whipped cream of course…)

If you enjoyed this post please let me know by leaving a little sprinkle of sunshine in the comments below. Also, if you decide to bake the cupcakes and chocolate apples please tweet a picture of the result @xxsophiebeth and remember to use the hashtag ~ #frostedfairies

Happy baking my frosted fairies! ✨

IMG_0053

Advertisements

3 thoughts on ““It’s Time for Tea, Alice” ~ A Mad Tea-Party of Marshmallow Cupcakes and Chocolate Daisy Apples ♡”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s