Marie Antoinette Cupcakes
by Peggy's Cupcakes
Makes around 15 cupcakes
Ingredients:
- 125g unsalted butter
- 180g castor sugar
- 240g sr sponge flour
- 2 eggs
- 150 mls milk
- pinch salt
- 1 teaspoon good quality vanilla extract
Heat the oven to 190°C/Gas 5. (170°C if using a fan oven)
Method:
- Beat together the butter and caster sugar until mixture is light and fluffy (about 5 minutes in a mixer) Beat in the eggs, one at a time, adding a spoonful of the flour with each egg. Add vanilla.
- Fold in 1/2 remaining flour and salt. Fold in the milk. Fold in the remaining flour and salt.
- Divide the mixture between the paper cases and bake in the center of the oven. Bake for 17 minutes.
- Remove the cakes from the oven and transfer them to a wire rack to cool. Brush with vanilla sugar syrup. (Vanilla syrup - Bring to boil in a saucepan, 3 tablespoons sugar, 3 tablespoons water 1 teaspoon vanilla extract, leave to cool)
Vanilla Buttercream enough for about 15 cakes
Ingredients:
- 125g unsalted butter
- 650g icing sugar
- 75mls milk
- 1 teaspoon good quality vanilla extract
Method:
- Beat the butter till pale and soft Beat in icing sugar and add enough milk very slowly til the desired consistency is reached. Beat in a mixer for around 5-7 minutes
- Once cooled, smooth over a layer of buttercream onto each cake. Colour sugarpaste pale blue and violet. Roll out sugar paste to a thickness of 4mm. Cut out rounds of 78mm each, and smooth over the buttercream layer.
- Make up royal icing in a mixer. 1 egg white, 250 grams icing sugar and a squeeze of lemon juice. Beat for 5 minutes. Colour icing with "Sugarflair Autumn Leaf" colour, and thin to a soft peak consistency. Pipe on designs. Let dry, the mix up edible gold lustre dust with vodka or vanilla extract and paint onto the piped royal icing. www.peggyscupcakes.co.uk
