Wednesday, 27 April 2011
Royal Wedding Cupcakes
So Royal Wedding fever is reaching fever pitch with only 24 hours to go now.
To put a bit of different spin on the guessing game that is 'What will Kate's dress actually be like?' (for my ha'penny's worth I reckon it will be a long-sleeved lacey affair) do join in with my game of 'What is the most tenuous Royal-Wedding food tie-in?'. You may have noticed that any foodie business or manufacturer with a half-decent Marketing Department has jumped on the Royal Wedding bandwagon faster than you can say: 'Limited edition Royal Wedding version? No one else will have thought of that!'
My favourites so far?
The British Cheese Board's Royal Wedding cheeseboard- complete with Wensleydale and Cranberry, a fruity blended cheese from Yorkshire, apparently just like the Father of the Bride! Hmmm...I'm not clear if the British Cheese Board is insinuating that Mr Middleton is a fruity bit of cheese.
There's also the Patriotic Potato Selection, complete with red, white and blue (!) potatoes for the Royals to tuck into in the evening do.
However, one of absolute favourites so far is Yo Sushi's 'Royal Roll': smoked salmon, cream cheese and cucumber 'sushi sandwich', which comes with a limited edition Royal Wedding commemorative plate with Wills and Kate as 'loved-up lucky kittens'...
Do you reckon when Wills proposed he said:
'Darling Kate, will you do me the greatest honour of spending the rest of your life with me...before you say yes, you may wish to know you may one day appear as a loved-up kitten on a commemorative dish from a well-known sushi restaurant chain?'
But on to the cake! This is after a cake blog right? Despite my above rather, ahem, slightly sarcastic dismissals of all the numerous food tie-ins, I do love a good celebration. And a good wedding. And together with a few mates we will be tucking into these little cupcakes as we join the nation in raising a glass to the happy couple and thanking them profusely for giving us a bank holiday...
Royal Wedding Vanilla Cupcakes
(recipe from The Hummingbird Bakery Cookbook)
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
¼tsp vanilla extract
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
1. Pop the oven on at 170C/150C fan/325 F/Gas Mark 3
2. Sift the flour, and together with the sugar, baking powder, salt and butter beat with an electric mixture
3. Pour in half the milk and continue to beat
4. Meanwhile, whisk the egg, vanilla extract and the rest of the milk in a separate bowl and then pour into the flour mixture and continue to beat until all nicely combined
5. Spoon into the cases (until appoximately two thirds full)
6. Bake in the oven for 20-25 minutes until golden yellow in colour and the tops of the cakes spring back to touch
7. Allow the cupcakes to cool and then spoon the buttercream on top. To make the buttercream beat the butter and icing sugar together. Add the vanilla extract and milk and beat again until the buttercream is light and fluffy
8. Decorate with these little British flags available from Jane Asher's sugarcraft shop