Coronet Cupcakes
Coronet Cupcakes turn a plain vanilla sponge into a small purple crown, and the trick is easy to learn. You cut the risen top off each cake, slice it into quarters, and stand the pieces up in the buttercream like fans. Gem candies fill the gaps and a gold-dusted jewel sits in the middle. The method uses only a spoon, two piping bags and some patience, so it suits a party table.
Instructions
Preheat the oven to 180 °C (356 °F) and line a 12-hole cupcake pan with paper cases.
Beat the margarine and superfine sugar in a bowl until creamy. Beat in the eggs one at a time, then fold in the flour and stir in the milk and vanilla.
Spoon the batter into the cases and bake for 18 to 20 minutes, until golden. Move the cupcakes to a wire rack and let them cool completely.
For the frosting, beat the butter in a second bowl until light. Beat in the powdered sugar one cup at a time, then beat in the violet food coloring until the color is even.
With a teaspoon or a serrated knife, start near the edge and cut out the risen top of each cupcake, keeping the tops whole. Cut each top into 4 quarters and dust them with a little gold spray.
Spoon 2 tablespoons of buttercream into a piping bag with a 5 mm (0.20 in) opening, and the rest into a bag with a 2 cm (0.79 in) opening. With the larger bag, pipe a mound of frosting on each cupcake, working from the edge toward the center.
Stand 4 gold-dusted quarters upright in each mound, spaced evenly around the edge and pressed in so they stick like fans, forming a crown. Press the non-yellow gems gently into the frosting between the fans.
With the smaller bag, pipe a small blob in the center of each mound and spray it lightly with gold. Dust the yellow gems with glitter, set one on each center blob, add a final dusting of glitter, and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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