Hello lovely people, welcome.
Today we are making fairy bread cupcake toppers – actually last week I made fairy bread cupcake toppers, but you know what I mean.
These little puppies are perfect for an Australia Day celebration or a cute birthday party. Basically, if you love fairy bread (that’s everyone) then these need to be in your life and on your cupcakes. They also are pretty good by themselves, like a not-too-sweet biscuit. I like them!
I do just want to take a quick moment before I jump into my recipe to acknowledge that I LOVE celebrating Australia and I love this gorgeous country that has been my home for the past 30 years. But I really do believe Australia Day would be SO much better if we, as a country, could celebrate it on a day that didn’t cause pain to any Aussies. There are literally 364 other days that would work fine and personally, I would be stoked if the celebration moved to any of them. And that’s my two cents.
Any-who – here we go. Grab yourself some tiny toast from the cracker section of the supermarket. While you’re there, get some white chocolate, a piping bag and some hundred’s and thousands.
Pop the white chocolate in the piping bag, secure the end with an elastic and then drop the whole thing in a bowl of very hot water until it melts.
Now lay out your tiny toast on a plate, snip the end of the piping bag and ‘ice’ the toast with the melted choc. Next just sprinkle over some hundreds and thousands and pop them in the fridge to harden.
Now is the hard part, open a packet of store-bought cupcakes or muffins, ice them with your fave frosting (this is my fave recipe) and whack the fairy bread toppers on. Because it’s too bloody hot for baking, am I right ladies? But if you do want to bake, here are 20 baking tips that will make your life a whole lot easier. And here is a fancy lava cupcake recipe I created a while ago.
If you give them a go, make sure to tag me on Instagram so I can see them! And if you feel so inclined, use the tag #pcfairybreadcupcakes so we can all have a squiz.