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Step Six: Split the swiss meringue buttercream into four bowls, add a drop of different food colouring gel to each bowl and mix well. How to decorate Princess Cupcakes Once you've baked the chocolate cupcakes, set them aside to cool and make the frosting. If you would like a visual for how to make swiss meringue buttercream this video is really helpful. Step 4:Load the three colors of frosting into separate decorating bags with a Wilton 1M Open Star Decorating Tip and gather up your cupcakes! I actually attempted to make one for her birthday a few years ago and failed miserably. It was just one big mess of whipped cream and torn marzipan. I hope you enjoy making these Disney Princess Cupcakes as much as I did. They make such beautiful centrepieces and are brilliant for a Disney themed party or special birthday.
Split the swiss meringue buttercream into four bowls, add a drop of different food colouring gel to each bowl and mix well. We are making Disney Princess Cupcakes, from Frozen’s Elsa to Sleeping Beauty’s Aurora and many more. I’m showing you how to make amazing colorful marbled cupcakes and Jenn is going to show us how to beautifully decorate them on her YouTube channel. How to Make Marbled CupcakesToday is my mother’s birthday and in a few days, the first anniversary of her sudden passing, and so I’m sharing this cake in her honor. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone. There was plenty to go wrong with this task. First there was the issue with flat genoise sponges. The most important thing with a genoise is to whisk, whisk, whisk. The eggs and sugar need to be whisked until pale and mousse-like. This can take a while, so an electric hand whisk is your friend here. I always whisk my sugar and eggs over a pan of barely simmering water until mixture is just warm to the touch, as this speeds up the process, but be careful not to let the base of the bowl touch the water, or you’ll end up with scrambled eggs.
Put the flour, cocoa powder, sugar, baking powder, salt and butter into a mixing bowl. Beat on a low speed using a handheld electric or stand mixer until combined.Step 1:Make a batch of cupcakes. You can use a cake box mix, we have all the instructions you’ll need to make them taste just like homemade right here. Or you can make them from scratch with our yummy Homemade Vanilla Cupcakes recipe. We used vanilla cupcakes but Chocolate Cupcakes would taste great too. How to Make the Buttercream Frosting Use a sharp knife to cut the excess marzipan as close to the base of the cake as possible. Decorate the cake with fresh edible flowers, marzipan flowers, piped buttercream flowers, or simply a dusting of confectioners’ sugar. Keep the cake chilled until ready to serve. As I mentioned the chocolate cupcake recipe is super easy. It really does only takes around 10 minutes to make the cupcake batter and they bake in 20 mins in the oven.
In a separate jug, whisk the milk, eggs and vanilla extract. Gradually pour the milk mixture into the flour mixture, beating well. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat. You can watch a video of how to make a frosting swirl like this in our How to Frost Cupcakes post. Other Fun Cupcake Recipes You Will Love
A Swedish Princess Torte is a genoise sponge layered up with crème patissiere, jam and cream covered in green marzipan – a bit like a trifle (minus the sherry) in a marzipan hat. The end result is then decorated with a pink rose. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract. But this year I vowed to get it right. The recipe is adapted from Martha Stewart, but I also consulted so many other online sources. Blogs like SemiSwede and Global Table Adventure had beautiful examples and great tips, and this Swedish video tutorial was extremely helpful when it came time to put it all together. Armed with all the research I could find, I was ready to give it another go.
Begin with the sponge cake. Grease and flour (or line) a round tin with removable edges (about 24 cm in diameter). Add egg and caster sugar to a bowl that fits in a saucepan with water. Bring the water to boil meanwhile whisking the eggs and sugar. Whisk and heat the mixture until it is about 60°C (140°F). Measure with a kitchen thermometer. Remove the bowl from the saucepan and continue whisking (or whisk it in a stand mixer) at low speed until the mixture is cooled down and you have a white and fluffy egg batter. It takes about 10 minutes. Sift and fold in the flour, 1/3 at a time, in the batter (use a spatula). Finally, fold in butter into the egg batter. Pour the batter into the cake tin and bake in the middle of the oven at 180°C (355°F) for about 30 minutes or until the cake is set. Allow the cake to cool completely, loosen the tin sides and cover the cake with cling film or a kitchen towel. Don’t worry that the cake will be dry, it's even better if you bake this the day before assembling the cake. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard. For these cupcakes I am using my master recipe for Madera cake/Victoria Sponge. In Ireland we call them buns, not cupcakes. Kids in Ireland make a lot of buns and it was the first recipe I ever memorized. It’s so easy to remember I still know it after all these years later.Step Two: Pipe the swiss meringue buttercream on top of the cupcakes. To get frilly frosting, slowly pipe a swirl on to the cupcake and swirl upwards and inwards.
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