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Royally Speaking

One Royal Wedding party attended + Forty cupcakes delivered = Mission accomplished.

I was asked to provide cupcakes for a party John and I were invited to by a friend of his in Verbier. There was no real brief, apart from some ‘British’ frosting. After some pondering and some YouTube icing tutorials, an English rose, a crown and strawberries & cream made the final cut. One recipe is fairly traditional with butter, eggs and flour, the other calls for rice flour, grated courgette, ground almonds and strawberry jam. They went down a treat. Also, notice the handmade flags on each! A labour of love, I tell thee.

Vanilla cupcakes with Buttercream Icing (Rose & Crown)
Adapted from bbc.co.uk Food recipe

Ingredients
110g butter softened at room temperature
110g caster sugar
2 free range eggs, lightly beaten
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk

For the buttercream icing
140g butter, softened
280g icing sugar
1-2 tbsp milk
a few drops food colouring (yellow and red)

Method
Preheat the oven to 180C and line a 12-hole muffin tin with paper cases.

Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
Add the food colouring and mix until well combined.

Spoon the icing into a piping bag with a star nozzle and pipe the icing following this tutorial (third method for the rose and fourth for the crown).

Makes 12

Strawberries and Cream Cupcakes
Slightly adapted from Red Velvet and Chocolate Heartache by Harry Eastwood

Ingredients
2 free range eggs
160g caster sugar
200g finely grated courgette (peeled, topped and tailed)
1 tsp vanilla extract
100g rice flour
100g ground almonds
2 tsp baking powder
¼ tsp salt

For the filling, some good quality strawberry jam

For the icing
50g butter, softened
150g icing sugar
50g mascarpone

12 fresh strawberries

Method
Preheat the oven to 180C and line a 12-hole muffin tin with paper cases.

Whisk eggs and sugar in a mixing bowl until pale and fluffy.

Whisk in the grated courgette (I pat this with kitchen towel before adding to remove some of the moisture as it can make the cupcake mixture too runny) and vanilla extract. Then add in the rice flour, ground almonds, baking powder and salt. Combine well.

Using a dessert spoon, ladle a couple of spoonfuls into each paper case. Add a teaspoon of jam, then cover with another spoonful of mixture to seal the jam. If your mixture is too runny, you might find that the jam drops to the bottom. Don’t worry, the cupcake is still delicious!

Place in the oven for 20 mins until risen and starting to go golden on top. Remove from oven and leave to cool for about 15 mins before transferring to the fridge to chill (it’s easier to ice cupcakes if they are cool).

For the icing, beat the butter with 50g of icing by hand until it turns into a paste. It’s usually best to use a wooden spoon, I used a fork though. Be patient, it takes a bit of time. Then add in 50g mascarpone and 50g icing sugar, using the same method until blended. Finally add the remaining 50g icing sugar and blend in well. Refrigerate until cupcakes are chilled.

Spoon the icing into a piping bag with a star nozzle and pipe the icing following the tutorial in the video linked above (first method for a twirl). Once iced, add a strawberry to each cupcake.

Makes 12.

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3 Comments Post a comment
  1. hilary woodfine #

    How utterly incredible.
    They blow my egg free ones out of the water!

    May 1, 2011
  2. Love these darlin! They look amazing! Can’t wait to see you guys in June, Jx

    May 4, 2011
  3. neigeblanche #

    Thank you ladies! I was rather hungover when I did the icing. It clearly paid off.

    May 5, 2011

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