Green's Fairy Cupcakes

To Start

1. PREHEAT oven to 180°C/350°F (160°C fan forced). Insert twelve cupcake cases into patty or muffin tray.
2. PLACE cake mix, egg, water and oil into a mixing bowl. Using an electric mixer, mix on low speed until ingredients are combined. Mix on medium speed for 2 minutes, scraping down the sides of the bowl occasionally.
3. DIVIDE batter evenly between the 12 cupcake cases (Approx. 1 level tablespoon of batter per cupcake).
4. BAKE for 15-18 minutes or until firm to touch. Carefully remove cupcakes from oven.
5. PLACE onto a cooling wire. Allow to cool for approximately 45 minutes prior to icing.

To prepare icing...

6. EMPTY contents of icing sachet into a small mixing bowl with margarine and water.
7. MIX with a wooden spoon until smooth. Spread icing over the centre of each cold cupcake using a teaspoon. Immediately after icing, SPRINKLE the edible glitter sachet evenly.

Nutritional Information

When fairy cupcakes are prepared according to standard pack directions (using polyunsaturated vegetable oil and margarine spread).

Servings Per Package: 12 cup cakes Serving Size: 27g per cupcake
	Average Quantity per 20g serving	Average Quantity per 100g
ENERGY	516kJ (123 Cal)	1910kJ (456 Cal)
PROTEIN	1.3g	5.0g
Fat - Total	5.7g	21.1g
- Saturated	1.3g	4.9g
CARBOHYDRATES	16.5g	61.3g
- Sugars	11.6g	43.0g

Ingredients

Sugar, wheat flour, vegetable fats and oils [emulsifiers (471, 477), antioxidant (320)], beverage whitener [glucose syrup solids, Coconut oil, sodium caseinate (contains milk protein), mineral salts (340, 451, 452), emulsifiers (471, 482), soy lechithin], raising agents (sodium 450, sodium bicarbonate), non-fat milk solids, wheat starch, thickener [1442 (from maize)] salt, natural flavours, colours (beet juice powder, annatto), vegetable gum (414, 415)

Contains traces of sulphites at less than 10mg per kg.

Made on equipment that also processes egg, tree nuts, sesame seeds and peanuts.

Here's an indulgent recipe variation using Green's Fairy Cupcakes:

Fairy Birthday Cake

Note: 2 packs of Green's Fairy Cupcakes are required for this recipe

1. Combine both sachets of cake mix, 2 eggs, 4 tablespoons (80mL) water and 5 tablespoons (100mL) of polyunsaturated vegetable oil into a large mixing bowl. Using an electric mixer, mix on low speed until ingredients are combined.
2. Mix on medium speed for 2 minutes, scraping down the sides of the bowl occasionally. Divide batter evenly between 2 greased and lined 20cm x 7cm round cake pan.
3. Bake for 20-25 minutes or until firm to touch. Allow cakes to cool in pans for 5 minutes before inverting onto a cooling rack to cool completely before icing.
4. To prepare filling, whip 150mL of thickenened cream until soft peaks. Fold through ½ cup diced strawberries.
5. Empty both icing sachets into a medium mixing bowl with 2 teaspoons (10g) polyunsaturated margarine and 6 teaspoons (30mL) water. Mix with a wooden spoon until smooth.
6. To assemble, place one cake on a serving plate, spread with strawberry cream filling and place second cake on top. Spread icing over the top of the cake and let some drizzle down the side. Immediately after icing, sprinkle edible glitter sachet evenly over the icing.