Crown cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 150 g Butter (unsalted)
- 150 g White caster sugar
- 3 Egg(s) (free range) beaten
- 150 g Self-raising white flour
- 1 tsp Vanilla extract
For the buttercream and decoration
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1
Heat the oven to 180c (160c fan, gas mark 4). Line a cup cake trays with 12 paper cupcake cases.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 150g Butter (unsalted)
- 150g White caster sugar
- 3 Egg(s) (free range) beaten
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3
Stir in the flour and vanilla extract until smooth.
For this step you'll need:
- 150g Self-raising white flour
- 1tsp Vanilla extract
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4
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
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5
Allow the cupcakes to cool completely.
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6
To make the buttercream, mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary.
For this step you'll need:
- 50g Butter (unsalted)
- 200g Icing sugar
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7
Place buttercream in a large piping bag fitted with a large star shaped nozzle. Pipe the cakes with a swirl of butter cream and sprinkle with silver balls.
For this step you'll need:
- Silver balls
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8
To make the crowns, roll out a little of the ready to roll icings and cut into rectangles about 1 cm wide by 5cm, cut ‘V’ shapes out of one edge to make the crown points then wrap the strip into a circle and press the join together. Place crowns on top of the cakes just before serving (they can be made in advance and allowed to dry on paper for a day or two). The cakes will keep for 3-4 days in a cake tin.
For this step you'll need:
- Red sugar paste icing
- Blue sugar paste icing