Alice in Wonderland Eat Me Alice cupcakes
-
90g butter softened
-
1/2 t vanilla extract
-
1/2 cup (110g) caster sugar
-
2 eggs
-
1 cup (150g) Self Raising flour
-
2 tbs milk or buttermilk
Decorations
-
150ml pure cream whipped with 1 tablespoon caster sugar
-
1/2 cup strawberry jam
-
200g prepared fondant
-
Royal icing (see recipe below)
Step 1 - Preheat oven to moderate 180degrees/160 fan forced. Line 12 hole standard muffin pan with paper cases2. Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low until ingredients are just combined. Increase speed to medium, beat until mixture has changed to a paler colour.
Step 3 - Divide mixture among cases, smooth surface
Step 4 - Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
Step 5 - Cut out a hole in a cone shape 2cms deep from centre of the cake. Fill with cream and jam. Slice off long end of the cone to make a circle and slot circle back on top of cream and jam filling
Step 6 - Colour three lots of fondant with pink, aqua and violet (use gels very lightly as want pastel shades). Roll out each colour and cut out circles to fit the tops of the cupcakes.
Step 7 - Use small piping bag-you will only need about a third of the amount of the royal icing that you make below. Pipe letters and patterns and accent with silver cachous.
Royal icing:
-
1 egg white (30g)
-
1 teaspoon lemon juice
-
150g sifted icing sugar
Step 1 - Beat egg whites with lemon juice until foamy on low speed increasing to medium speed.
Step 2 - Add sifted sugar by the spoonful while beating until desired consistency is reached. If too stiff, add a little warm water.
3.Use immediately and cover any royal icing not being used with clingfilm.
Wedgwood Harlequin Teacups and saucers available from Myer and David Jones.
I am entering this in the Skinny Gourmet's Spring Tea party event! Wish me luck! :)