Long ago, Mjoll came to us from the Isle of Fire and Ice, where mountains breathe smoke and glaciers shine beneath the northern lights. She did not travel alone.
Hidden from human sight, the Huldufólk journeyed beside her. Quiet as snowfall, they watched over her across the wide sea and through many lands, guiding her steps until she reached our shores.
When Mjoll found her new home, the Huldufólk chose to remain. They slipped into the deep woods and mossy hills, dwelling where roots twist beneath ancient trees and where only the wind and the owls bear witness. From there they kept their watch, guarding the gentle traveler who had come so far.
Through the turning of many seasons they have lingered in the forest shadows, ensuring no harm finds its way to her. And sometimes, when twilight softens the world and curious eyes have gone indoors, Mjoll walks the winding paths to secret glades where the veil between worlds grows thin.
There she meets them beneath whispering branches and silver moonlight. Laughter drifts between the trees as old friends gather once more.
Each spring, when the ice loosens its grip upon the earth and the first green shoots rise from the soil, Mjoll brings gifts for her álfmæður, her fairy godmothers of the hidden realm. Among these offerings is their most beloved treat, a small magic of the kitchen known as Blueberry Honey Fairy pupcakes.
Made with deep-blue berries rich with woodland sweetness, and crowned with a soft yogurt frosting touched lightly with honey, these cakes are a delight shared gladly by both the Huldufólk and their four-legged friend.
And so, in a quiet glade far from watchful eyes, the Huldufólk and Mjoll gather each spring to share their feast, celebrating spring's renewal and a friendship that crosses the unseen boundary between worlds, where old magic still lingers beneath the trees.
Blueberry Honey Fairy Pupcakes
Makes 12 mini pupcakes
Ingredients
Pupcakes
- 1/2 cup mashed banana
- 1/4 cup honey
- 1/4 cup coconut oil ( i like to measure it then melt the coconut oil if it has gone solid before incorporating with the other ingredients)
- 1 cup oat flour
- 1/3 cup wild blueberries (fresh or frozen)
- 1 tsp baking soda
- 1 egg
Frosting
- 1/2 cup plain unsweetened greek yogurt or Icelandic Skyr
- 3 Tablespoons applesauce
- 2 teaspoons honey, omit honey for puppies under 1 year
- 1-3 Tablespoons cornstarch
- 1/4 cup wild blueberries
- Whole bluerries for topping
Pupcake Directions
- Preheat overn to 350°F
- Prepare a mini cupcake tin with mini liners, or grease well.
- Combine banana, honey, coconut oil, and egg.
- Mix in oat flour and baking soda.
- Fold Blueberries in gently.
- Fill each cavity of the cupcake tin 2/3's full
- Bake in a 350°F oven for 10-15 minutes.
- Remove from oven and allow to cool completely.
Frosting
- Add the yogurt and applesauce to a small bowl and blend together with hand held mixer until it looks smooth and creamy.
- Add the honey, blend well
- Sprinkle mixture with1 tablespoon of cornstarch, blend and check consistency, it should be a spreadable consistency, if it is too runny add cornstarch by the tablespoon until the mixture thickens.
- Mash the 1/4 cup will blueberries in a mixing bowl.
- Add 1/4 cup of the frosting to the mixing bowl with mashed blueberries.
- Whip until well combined, if runny add cornstarch, until spreadable.
- To frost a Blueberry swirl on the pupcakes, take a piping bag, add the tip and spread the Blueberry frosting on on side of the piping bag. Spread the white frosting on the other side.
- Pipe the frosting, on you'll get a swirl effect.as you frost the pupcake
- Top with some fresh blueberries.
- Regrigerate until ready to be served