Fem Queen Realness Cupcakes
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INGREDIENTS

Cupcakes

429g all-purpose flour

265g caster (superfine) sugar

3 tsp baking powder

1/2 tsp salt

125g unsalted butter, softened

2 large eggs

375ml of milk

125ml vegetable oil

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp strawberry flavouring

3 drops pink food gel

 

Chocolate crown

300g pink candy melts

100 edible diamantes (can be purchased online)

 

Decorations

1 tsp edible pink glitter or pink lustre dust

 

Frosting

¾ batches of my American buttercream frosting

3 drops pink food gel

1 tsp strawberry flavouring

METHOD

Makes 20

Level: Medium

Cupcakes

Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.

 

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.

 

Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.

 

Add the eggs, milk, oil, Greek yogurt, strawberry flavouring and pink food gel. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. It’s at this point where you can add any flavourings or gel food colours.

 

Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.

 

Pink princess crowns

Begin by melting the pink candy melts.

 

Place a large sheet of baking paper on your work bench. Pour the melted candy melts and use a large spatula to spread it evenly on the baking paper. Allow it to set before you brush it with some edible pink glitter or lustre dust.

 

Use a large, sharp knife, dipped in some hot water to cut the chocolate into diamond shapes about the size of your pinkie finger. Cut a few of them smaller as well.

 

Frosting

Add pink food gel and strawberry flavouring to the frosting and mix until well combined.

 

Fit the end of a piping bag with a large round tip, fill your bag with frosting and frost your cupcakes with a low bulb

 

Fit the end of another bag with a Wilton 1M piping tip and frost little bulbs of frosting on top of your bulb of frosting

 

Carefully add a ring of chocolate diamonds around the frosting. Add a small bulb of frosting in the centre of the crown and add a smaller ring of diamonds in the centre of the bigger crown to finish.

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

 

BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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