Princess Crown Cupcakes
Cardamom and Sour Cream Cupcakes
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2 eggs
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220ml/8 fl. ozs. sour cream
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3/4 cup caster or superfine sugar
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1.5 cups plain flour
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1 teaspoon baking powder
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1/2 teaspoon bicarbonate or soda
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1 teaspoon ground cardamom
For white chocolate ganache
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150g/5ozs white chocolate
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1/4 cup cream
To decorate
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Coloured fondant in pink (or white which you can then paint gold)
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Red fondant
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White fondant
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cornflour to dust
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Marshmallows if you are making larger cupcakes
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Gold lustre dust
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1-2 tablespoons vodka
You will also need a rolling pin ruler, paring knife, piping tip and cutters-you can improvise but I used a petal cutter and a diamond shaped cutter.
Step 1 - Make the crowns first. Have a medium sized parchment lined tray ready. These need to try overnight or for several hours. Dust a clean surface lightly with cornflour and roll out the pink fondant-not too thin, the crowns will have to sit up on their own. Using a ruler, cut out 10cm/4inch by 2.5 cms/1 inch strips. These are going to be your crowns.
Step 2 - Using the cutter, cut the pink fondant strips as shown. Then using the tip of a fine piping tip press down lightly to make the patterns as shown above. Then with a paring knife, cut out three diamond shapes. These will later be coloured in gold. Carefully lift them from a surface and place them on the parchment lined tray. Shape into a circle-either around a small rolling pin (I used a cannoli mold) or you can freeform them. Wet the two ends lightly and seal together. Allow to dry overnight.
Step 3 - Make the cupcakes. Preheat oven to 160C/320F and line a muffin tray with 12 liners. In a bowl whisk the eggs, then whisk in the sour cream and caster sugar. Switch to a spatula and fold in all of the remaining dry ingredients i.e. the flour, bicarb, baking powder and cardamom. Mix until just combined. Using an old fashioned mechanical ice cream scoop (you know the kind with a sweep release), scoop out batter into liners and bake for 15-20 minutes. Cool completely.
Step 4 - Make chocolate ganache. Melt the chocolate and cream together and then cool until it becomes a spreadable consistency. Spread over the cooled cupcakes and if you are making large or Texas sized cupcakes (I used the crown liners which were quite wide), slice a marshmallow in half horizontally and place in the centre of the ganached topped cupcake.
Step 5 - Now it comes to making the red velvet tassel edged pillow. On a clean surface, dust lightly with cornflour-or use a non stick silicon mat. I find this easier when working with highly coloured fondants so that the white cornflour doesn't show up. Roll out the red fondant and cut out squares-around the size of the cupcake (see pics).
Step 6 - Wet the edges of the squares. Wash your hands carefully to get rid of any red fondant and using a very clean surface massage the white fondant into little balls. Roll it out into a long, thin sausage rope-if it gets too thin and breaks then just roll it up into a ball and start again. Make the sausage into a hairpin shape and gently twist the two strands around each other. Press gently but firmly along the wet edges of the red fondant cutting off any excess. Do that for all four sides of each cushion. Then fashion some tassels using triangles-using the paring knife just press down lightly to draw little vertical "strands" and affix these to the four corners of the red square. Gently place them on top of the cupcake.
_Painting in the details with edible gold paint
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Step 7 - Mix the vodka with the gold dust until you get a bright, shiny gold. Paint the diamonds and circles on the crown. Then lightly wet the base of the crown and affix this to the centre, on top of where the marshmallow sits. Paint the white rope and tassels gold.