Queen of Hearts cupcakes

Queen of Hearts ginger cupcakes

I don't know if it's quite normal to base cooking around crockery but when I saw this Wedgwood Queen of Hearts cup and saucer set I knew a) I had to have it and b) I had to bake a cupcake for it. I have a penchant for things that have hearts and also for details and I can be a right pain when it comes to details but rest assured anyone that has created things with flourishes or details, I'll be one to notice.

Queen of Hearts ginger cupcakes

It was easy matching a cupcake to this heart cup and saucer, what better an idea than a playing card cupcake? I realise I would have done better to get an Alphabet cutter set than make my own feeble Q's but I haven't seen one for the life of me so I had to make do with what I had.

Queen of Hearts ginger cupcakes

Queen of Hearts cupcakes

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Makes 8

  • 1/2 cup muscovado or brown sugar in a pinch

  • 1 cup plain flour

  • 1/2 teaspoon of baking powder

  • 1 teaspoon each of ground ginger and ground cinnamon

  • pinch of ground nutmeg

  • 90g butter at room temperature

  • 1 egg

  • 1/4 cup milk plus 1 squeeze of lemon juice into the milk to curdle it

  • 30g glace ginger chopped into small pieces

  • 2 tablespoons golden syrup


  • icing sugar to dust

  • 1 packet of white fondant (I use Orchid brand)

  • a small amount red prepared fondant prepared from the packet of white fondant. Dyed using a Gel or powder (liquid will affect the texture too much by the time you get the correct red)

  • Jam

  • Rolling pin

  • Round cutter about the size of your cupcake top

Step 1 - Preheat oven to 150c fan forced or 170c non fan forced.

Step 2 - Add all ingredients into a mixing bowl and mix on low speed until combined and then a higher speed until batter becomes pale. Spoon into patty tins.

Step 3 - Bake for 20-25 minutes. Cool in tin.

Step 4 - Sift a coating of icing sugar over a clean flat surface. I use those latex gloves just to avoid moisture on my hands transferring to the fondant. Grab a section of fondant and knead until it becomes pliable. Roll it out and dust a rolling pin with icing sugar and roll fondant out to about 1/2 cm thick. Use a round cutter to cut out round.

Step 5 - To adhere the fondant onto the cupcake top, brush with a little warmed jam and then place fondant rounds on top.

Step 6 - With the white fondant done, roll out red fondant to 1/2cm thickness. Cut out heart shapes for the centre and then roll pieces into thin ropes and shape letters carefully (you may have to have a few goes at this). You can attach these red pieces to the white fondant using a little water brushed on the back of the letters.

Wedgwood Harlequin Queen of Hearts up and saucer available at David Jones, Myer & selected boutiques, $99 for the boxed set.

Queen of Hearts ginger cupcakes

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