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Fairy Bread Cupcakes

The Scran Line

Inspired by Aussie fairy bread, these colorful treats are a cupcake-sized party.

Fairy Bread Cupcakes


  • 429 grams all-purpose flour

  • 265 grams caster (superfine) sugar

  • 1/2 teaspoon salt

  • 3 teaspoons baking powder

  • 375 milliliters of milk

  • 125 milliliters vegetable oil

  • 125 grams unsalted butter, softened

  • 2 tablespoons Greek yogurt (can substitute with sour cream)

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1 cup coloured sprinkles

  • Frosting

  • 1 batch marshmallow frosting (recipe: thescranline.com

  • 1 cup coloured sprinkles


  1. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

  3. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add sprinkles and mix for another 5 seconds.

  5. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with more sprinkles.

  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

  7. Core the centre. Fit the end of a piping bag with a large round tip and fill the cored cupcake, then continue frosting in a swirl. Finish by coating in sprinkles.

Fairy Bread Cupcakes




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