Princess Crown Cupcakes
Makes 12 large cupcakes
Cakes and Baking, Kids food,
- 1 stick unsalted butter, softened
- 1 cup superfine sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups plain flour
- 1 teaspoon baking powder
- 3/4 cup milk
- 2 oz. unsalted butter
- 2 cups confectioners sugar
- 2 tablespoons milk
- 2.5 cups white ready-to-roll fondant icing*
- pink gel or paste coloring (liquid food coloring not compatible with the fondant icing)*
- confectioners, for dusting
- red, purple and pink diamond shaped jubes (type of sugar candy like gum drops)
- red and pink candy hearts
- pink or purple colored sugar
- You will need 12 large cupcake papers (base 2″ x height 1″) for this recipe
*from cake decorating shops
Preheat oven to 350°F. Place cupcake papers in a 12-hole muffin tray.
In an electric mixer, beat butter for 2-3 minutes until pale in color and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla extract and beat until combined. Sift flour and baking powder and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.
Spoon into cupcake papers (use an ice cream scoop) and bake for about 15 minutes until a toothpick inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
Cream butter until pale and smooth. Add the milk and half the sifted confectioner sugar. Beat until well combined. Add the remaining confectioners sugar and beat until mixture is light and fluffy. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more confectioner.
Remove papers from cupcakes, trim the top of the cupcakes so they are level, turn the cakes upside down on a work surface. Reserve 2 tablespoons of butter cream icing, then use remainder to spread a thin layer on the top and sides of each cupcake.
Chop the white fondant icing into small pieces and knead until starting to soften. Add a small amount of pink coloring using a toothpick. Knead until the color is even, add more color if required, knead again. Work with 1/3 of the icing and wrap the rest in plastic wrap until ready to use. Dust the work surface with confectioners sugar to prevent the icing sticking and roll out to 1/8″ thick. Cut into three strips 8″ long and 2″ wide. Use the end of a piping nozzle (1/3″ diameter) to cut a scalloped edge along one of the long edges. Wrap the strip around the cupcake (tips of crown facing upwards), trim any excess length and use a small dot of water to join. If the tips droop, trim off some height. Knead the trimmings and roll out for the fourth crown. Repeat until you have made all 12 crowns.
Use a small amount of butter cream icing to stick on the gumdrop and candy jewels to the crowns. Spoon the colored sugar sprinkles into the tops of the crowns. Transfer the crowns to a serving plate or cake board and leave for at least 30 minutes for the icing to harden.
Preparation time: 15 minutes, baking time: 15 minutes, decorating time: 1 hour.
These are so pretty and relatively easy to prepare for maximum appreciation!
Vary the color of the fondant icing and decoration to make King crowns if you have Kings and Princes coming to your Princess party!
Make the undecorated cupcakes in advance and freeze until needed; it is also easier to ice the frozen cupcakes. The crowns can be iced and decorated the day before the party and stored in an airtight container.
I also love making these cupcakes using a red velvet cake mix. The red velvet cake mix will make 24 cupcakes (and a few more) – you can freeze half if you don’t want to make 24 crowns or halve the recipe.