It’s no fairy tale when you are convicted of a crime that you didn’t commit. That’s what happens in this cozy mystery filled with murder, suspicion, and cupcakes. These fabulous raspberry and lemon cupcakes, while not green like Disney’s Tinkerbell, must be filled with some pixie dust to be so delicious.
Sprinkle with Murder is book #1 in the Fairy Tale Cupcakes cozy mystery series. In this novel the reader meets bakery owners Mel, Angie, and the financial baker, and best friend since high school, Tate. Mel and Angie bake delicious and sometimes fairy tale themed cupcakes. Melanie also get framed for murder. And so it begins!
Sprinkle with Murder by Jenn McKinlay
Cozy Mystery Novel with Recipes
Book Review
Outline and Tone:
What a great start to a cozy mystery and baking series! This is book #1 in the Fairy Tale Cupcake Mystery books. Author Jenn McKinlay gets you hooked quickly to the lead characters, Mel (Melanie), Angie, and Tate. The three of them have been friends since high school and one thing that bonds them is movie night and trying to stump each other with movie quotes. I am a colossal movie fan, but their quotes stumped me most of the time. I was happy when I could recall the movie they were referring to with the quote. Mel and Angie are career changers like so many of us. Melanie used to be in publicity and Angie used to be a teacher, now they run Fairy Tale Cupcake shop. Through surprising series of events they are forced to try to solve a murder and the plot will keep you guessing until the end. One of the outstanding parts of the cozy mystery novel is the mouthwatering descriptions of their cupcakes. The recipe below is called Tinkerbell Cupcakes. These are lemon and raspberry cupcakes with a pink sugar sprinkle. When I hear the name Tinkerbell, I think of a green fairy, and the novel does not explain why they are pink, but one bite and you won’t care what they are called other than delicious!
The author:
Jenn McKinlay is a New York Times and USA Today bestselling author. Her website not only lists all of her books but has a pretty fascinating bio page. She is a skateboarder, has been in a glider plane, and has lived both on the east coast and in the west. I would tell you more, but I rather encourage you to check out her website. Jenn McKinlay has an active presence on Facebook, Instagram, and has an active website. Give her a shout out on social media and let her know what you think of her books and desserts.
What is not to like?:
I liked all of the main characters in the novel and I especially enjoyed the cupcakes I baked. What was less than favorable is Melanie’s mother. I really wanted to sit her down and tell her to give Melanie some space. Perhaps many of us can relate to an overbearing mother, Melanie does a great job of not letting her mother annoy her too much. I should learn from her.
The verdict:
This is an excellent choice for a new cozy mystery series. I could see myself being friends with these 2 ladies and that makes me care for what happens to them. The Tinkerbell Cupcakes I made were a hit with my whole family. All of these reasons combined makes this a highly recommended series.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Tinkerbells
Raspberry and Lemon Cupcakes
Assemble the Ingredients
Preheat the oven to 350 degrees
Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
A word about the lemon zest, this recipe calls for 1/3 cup of lemon zest. That is a lot of zest! Plan to use all 8 lemons to get enough zest. You will use some of the juice. Perhaps with the remaining juice you could make a small pitcher of lemonade
Make your job easier with a zester like this one from OXO, it is a Good Grips Etched Zester and Grater. The silicone on the end help keep it in place while you zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
This recipe works best when using a stand mixer.
It is worth it to get the larger stand mixer. This is big enough to handle any recipe and most recipes when doubled!
The recipe calls to use an ice cream scoop to fill paper-lined cupcake pan. Bake 20 minutes.
I have long since stopped using paper liners in favor of these OXO Good Grips Silicone Baking Cups. They stand alone on a cookie sheet and are reusable and dishwasher safe.
Reusable, oven and dishwasher safe comes in many colors.
I can smell the natural lemon scent of these fresh baked cupcakes! Allow them to cool completely before frosting with the fresh raspberry frosting.
The frosting calls for fresh raspberries, vanilla, milk, powdered sugar butter and shortening.
Beating with an electric mixer will mash and blend the raspberries. Be sure you take a taste of this!
Sprinkle to top with pink colored sugar for a real fairy tale bit of magic.
Tinkerbells: Raspberry Lemon Cupcakes
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- ⅓ cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- ½ tsp teaspoon baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¼ cup freshly squeezed lemon juice
- ¾ cup buttermilk, at room temperature
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Cream the butter and 2 cups granulated sugar until fluffy, about 5 minutes.
- With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine the lemon juice, buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- Use an ice cream scoop to fill paper-lined cupcake pan.
- Bake 20 minutes.
Raspberry Buttercream
Ingredients
- ½ cup solid vegetable shortening
- ½ cup butter or margarine, softened
- 1 tsp clear vanilla extract
- 4 cups sifted confectioners’ sugar
- ½ cup fresh raspberries.
Instructions
- Be sure to wash and dry raspberries thoroughly before mixing them in.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed.
- beat at medium speed until light and fluffy.
- Keep bowl covered with a damp cloth until ready to use.
- Roll the cupcakes in pink decorating sugar before the buttercream has set.
What would I do differently next time?
I needed to add more powdered sugar to make the frosting thick enough, this means that next time I will need to do a better job of drying the raspberries before beating them into the frosting.
If you like this fresh fruity dessert, try the Lemon Tart from Death of a Cupcake Queen by Lee Hollis.
I tried this recipe over the weekend and it was absolutely perfect!! I can’t believe how well it came out and I am very much looking forward to seeing your next creation!