Pirate Fairy Cupcake’s with a Red Velvet Recipe

You’re never to old for a “Pirate Fairy” cupcake! In honor of Disney’s new movie “The Pirate Fairy”  (available on April 1st in Blu-ray and Digital HD) I decided to whip up some magical pirate cupcakes with cream cheese frosting. How cool to have girl pirates cupcake toppers, right? I love to bake and do so about 3 times a week. My kids and their friends have a nose for sniffing out treats that’s for sure. I have followed in my Mom’s footsteps and have always been home to nurture my children with good food, family time, and just a listening ear. I must say it has paid off I have 2 wonderful boys that I am proud to be Mom to.   

My youngest will often help in the dessert making process. He normally sticks around long enough to lick the bowl and sample the baked goods, but he’s nowhere in sight when it’s clean up time. I guess that’s not the fun part anyway. I am glad for the time I get to spend with my kids no matter what we are doing. It’s amazing how fast they grow up so if they want to help with the cupcake making I am all for it.   

Below you will find the “Fairy Pirate” cupcake toppers. Feel free to download and print them to use at your own cupcake party. They’re just in time for the release of the movie.  

Click Here to Download the Pirate Fairy Cupcake Toppers     

Don’t forget to get your a copy of “The Pirate Fairy” on Blu-ray and Digital HD and plan yourself a magical cupcake party! If you would like to try the recipe I use for Red Velvet Cupcakes just click on the print button below, and don’t tell anyone but I cheated and used store bought cream cheese frosting.  

Red Velvet Cupcakes

2014-03-23 20:41:10

Serves 24

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Prep Time

20 min

Cook Time

20 min

Prep Time

20 min

Cook Time

20 min

Ingredients

1. 1 cup Shortening
2. 1-3/4 cup Sugar
3. 2-1/2 cups Cake Flour
4. 1-1/4 teaspoon Salt
5. 2 whole Eggs
6. 1 cup Buttermilk
7. 1 teaspoon Vanilla Extract
8. 1 teaspoon Baking Soda
9. 1-1/2 teaspoon Vinegar
10. 1-1/2 ounce, fluid Red Food Coloring
11. 1-1/2 teaspoon Cocoa Powder

Instructions

1. Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
2. Sift together cake flour and salt. Set aside.
3. In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
4. In a separate small bowl, mix together cocoa and red food coloring. Set aside.
5. Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
6. Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

By Ree Drummond

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