Princess and the pea's hidden pea cupcakes

Princess and the pea's hidden pea cupcakes

Shh - the kids don't have to know the 'pea' inside isn't magic!


  • To make the hidden peas, heat the oven to 150°C. Cream the butter and sugar together until pale and creamy.
  • Add the eggs one at a time, along with a spoonful of flour to prevent them curdling.
  • Fold in the remaining flour.
  • Pour into a 10cm tin and bake for 20-25 minutes until golden brown. Cool, then whizz into crumbs in a food processor.
  • Make the buttercream: beat the butter in a bowl until light and creamy, then add a quarter of the sugar and beat again. Add remaining sugar and beat until smooth.
  • Add a tablespoon of buttercream at a time to the crumbs, until they start to stick together and resemble cake pop mixture. Colour the mixture dark green.
  • Roll into 12 balls about 2.5 cm diameter, then freeze for 2-3 hours or overnight.
  • Preheat the oven to 170°C. Line a 12-cup cupcake tin with cupcake cases.
  • Make the batter for the cupcakes and spoon 1 tablespoon into each case.
  • Put a frozen cake ball in each cup and spoon remaining batter over to cover it, until the cases are about two-thirds full.
  • Bake for approximately 20 minutes until the cakes are springy to touch. Let cool fully on a wire rack.
  • Use the food colouring paste to tint the remaining buttercream pale green.
  • Using a piping bag with a round tip, pipe blobs onto the cakes.
  • Makes 12

    What you need:

    For the hidden peas:

    • 85g unsalted butter
    • 85g sugar
    • 2 eggs
    • 85g self-raising flour
    • 25g plain flour
    • Dark green food colouring paste

    For the Buttercream:

    • 150g butter
    • 350g icing sugar

    For the cupcakes:

    • 175g unsalted butter
    • 175g sugar
    • 3 eggs
    • 175g self-raising flour
    • 50g plain flour

    From Fairy Tale Baking by Ramla Khan (£12.99, Apple Press). 


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