• Cupcakes
  • 430g (15 oz) plain (all-purpose) flour
  • 265 g (91/2 oz) caster (superfine) sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 125 g (41/2 oz/1/2 cup) unsalted butter, softened
  • 2 large eggs
  • 375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk
  • 125 ml (4 fl oz/1/2 cup) vegetable oil
  • 2 tablespoons Greek yoghurt (or sour cream)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 tsp raspberry flavoring
  • PURPLE: 5 drops purple food gel + 5 drops pink food gel
  • GREEN: 5 drops teal food gel + 5 drops yellow food gel
  • PINK: 5 drops pink food gel
  • Frosting
  • 1 batch Swiss meringue buttercream frosting
  • 1 tsp raspberry flavoring
  • PURPLE: 5 drops purple food gel + 5 drops pink food gel
  • GREEN: 5 drops teal food gel + 5 drops yellow food gel
  • PINK: 5 drops pink food gel
  • Decorations
  • 2 tbsp silver lustre dust
  • 3 tbsp rum or vanilla extract
  • Pixie Wings
  • 8 tbsp cold water
  • 3 tbsp powdered gelatin
  • 5 drops white food gel
  • 3 drops teal food gel
  • 1 tsp non toxic silver glitter


  1. Pixie Wings
  2. Just a note: The pixie wings are not edible but are food safe. Adding flavoring to them will not make them more edible. They’re simply there for decoration.
  3. To make the pixie wings, add the water and gelatin powder to a microwave safe bowl. Use a spoon to mix together until well combined. There will be some lumps, don’t worry about that. Melt the mixture in the microwave for 20 seconds. Add both food gels and mix until well combined.
  4. Pour onto a baking tray line with either baking paper or even better, a silpat mat. The silpat mat will give your wings a little more texture. Sprinkle the silver glitter over the wet gelatin mixture. Allow to dry overnight.
  5. Once dried, the gelatin mixture will resemble a plastic sheet. Use scissors to cut out the wings. You’ll need two large wings and two small wings for each cupcake.
  6. Cupcakes
  7. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  8. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  9. Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  10. Add the eggs, milk, oil, raspberry flavouring, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  11. Split the batter into 3 bowls and colour one green, one purple and the third pink. Add each coloured batter to three separate piping bags.
  12. Pipe squiggles of each colour in your cupcake liners filling them up three quarters of the way. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  13. To prepare your frosting add raspberry flavouring and mix until well combined. Split into three separate bowls. You’ll want a little extra in the third bowl. Colour that bowl pink. Colour the other two bowls green and purple.
  14. Add each frosting to a piping bag fitted with a small round piping tip.
  15. Pipe a large, flat blob of pink frosting on each cupcake, making sure to leave about 1cm of space on the edge of each cupcake. Pipe little blobs of frosting around that blob. Pipe another blob of pink frosting in the center and repeat. You’ll end up with three layers of blobs and then a final little blob of frosting in the centre on the top.
  16. To make the silver paint combine the rum and silver lustre dust together in a small bowl. Splatter the silver paint on each cupcake.
  17. Finish by adding the gelatin wings on each cupcake right before serving. You can add the gelatin wings up to 30 min before serving. Moisture will re-hydrate and soften the wings if you add them sooner than that.