Sweet Pro Marian's Golden Vanilla Cupcakes

Sweet Pro Marian's Golden Vanilla Cupcakes

The recipe for these delightfully delicious vanilla cupcakes came to us from the very talented Marian of Sweetopia. The cupcakes are rich and buttery, laced with the warm flavour of vanilla, and topped with buttercream and fondant toppers, they’re the perfect sweet treat to serve with tea or coffee.

INGREDIENTS

For the Cupcakes:

  • 1 cup (250 g) unsalted butter at room temperature
  • 1 2/3 cup (335 g) Redpath Granulated Sugar
  • 4 large eggs
  • 1 tbsp (15 mL) vanilla
  • 3 cups (375 g) all purpose flour
  • 1 tbsp (5 g) baking powder
  • 1/2 tsp (1 g) baking soda
  • 1/4 tsp (1 g) salt
  • 1 1/4 cup (310 ml) buttermilk

For the Frosting:

  • 1 kg bag of Redpath Icing Sugar
  • 1 cup (227 g) Margarine
  • 1 cup (227 g) shortening
  • 1/3 cup (80 ml) milk
  • 3 tsp (15 mL) flavour (vanilla, almond, etc.)

For the Fondant Cupcake Toppers:

  • 1 batch Marshmallow Fondant

INSTRUCTIONS

How to prepare:

For the Cupcakes:

1. Preheat the oven to 350°F (176°C). Line a muffin tin with cupcake liners.

2. Beat butter and sugar together until light and fluffy.

2. Beat butter and sugar together until light and fluffy.

2. Beat butter and sugar together until light and fluffy.

3. Add eggs, one at a time, and beat after each addition.

3. Add eggs, one at a time and beat after each addition. -6

3. Add eggs, one at a time and beat after each addition.

3. Add eggs, one at a time and beat after each addition. -7

4. Mix in the vanilla.

5. In a separate bowl, whisk the flour, baking powder, baking soda and salt together.

5. In a separate bowl whisk the flour, baking powder, baking soda and salt together.

6. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour.

6. Add the dry ingredients to the butter and sugar ingredients alternatively with the buttermilk. Making three additions of dry ingredients and three of buttermilk.

6. Add the dry ingredients to the butter and sugar ingredients alternatively with the buttermilk. Making three additions of dry ingredients and three of buttermilk.

6. Add the dry ingredients to the butter and sugar ingredients alternatively with the buttermilk. Making three additions of dry ingredients and three of buttermilk.

7. Fill cupcake liners 3/4 full, approximately 1/4 cup of batter for each cupcake.

8. Bake cupcakes for 15 – 20 minutes, or until golden brown and a cake tester comes out clean.

9. Let cupcakes cool before frosting.

For the Frosting:
1. Cream margarine and shortening together until smooth.

1. Cream margarine, and shortening together until smooth.

2. Start adding icing sugar, 1 cup at a time.

2. Start adding icing sugar, 1 cup at a time.

2. Start adding icing sugar, 1 cup at a time.

3. Add milk and flavouring and mix until smooth.

3. Add milk and flavouring and mix until smooth.

3. Add milk and flavouring and mix until smooth.

3. Add milk and flavouring and mix until smooth.-65

4. Place the frosting in a piping bag with a star tip.

5. Pipe the frosting onto the cooled cupcakes.

6. If you so desire, make some Marshmallow Fondant to create Teapot Fondant Toppers for the cupcakes.

For the Teapot Fondant Toppers:
1. Roll fondant into a log and cut into one inch pieces.

1. Roll fondant into a long medium-think line and cut into one inch pieces.

1. Roll fondant into a long medium-think line and cut into one inch pieces.

2. Roll each piece into a ball.

2. Roll each piece into a ball.

3. Using one finger, press gently on the ball to flatten the top for the lid of the teapot. Set aside.

3. Using one finger press gently on the ball to flatten the top for the lid of the teapot. Set aside.

3. Using one finger press gently on the ball to flatten the top for the lid of the teapot. Set aside.

Marian_TeaPartyCupcakes_web-30

4. Next, using a different colour of fondant (or the same, if you prefer), roll a slightly thinner log of fondant and cut into one inch pieces.

4. Next using a different colour or same colour of fondant roll a slightly thinner line of fondant and cut into one inch pieces.

5. Roll into a ball and using one finger flatten the top of the ball.

5. Roll into a ball and using one finger flatten the top of the ball. -33

5. Roll into a ball and using one finger flatten the top of the ball.

6. Take the flattened piece with two fingers and gently create a dome to create the lid for the teapot.

6. Take the flattened piece with two fingers and gently create a dome that can be placed on the main part of the tea pot.

7. Place a little bit of water on the underside of the lid and place on top of the teapot. Set aside.

7. Place a little bit of water on the teapot base and gently place the lid (dome shaped piece) on top. Set aside.

8. Next, make the handle. To do this, roll some fondant into very thin log and cut into inch-sized pieces. Form the piece into a "9" shape, dip in a little bit of water, then attach to the side of the teapot.

8. Now it is time to make the handle. To do this roll a very thin line of fondant into a log and cut about an inch. Form the log into a €œ9€ shape dip in a little bit of water and attach to the side of the teapot.

8. Now it is time to make the handle. To do this roll a very thin line of fondant into a log and cut about an inch. Form the log into a €œ9€ shape dip in a little bit of water and attach to the side of the teapot.

8. Now it is time to make the handle. To do this roll a very thin line of fondant into a log and cut about an inch. Form the log into a €œ9€ shape dip in a little bit of water and attach to the side of the teapot.

8. Now it is time to make the handle. To do this roll a very thin line of fondant into a log and cut about an inch. Form the log into a €œ9€ shape dip in a little bit of water and attach to the side of the teapot.

9. To make the spout of the teapot, use a small amount of fondant create a curved shape with a point on one end and flatten it on the other end.

9. To make the spout of the teapot use a small amount of fondant create a curved shape with a point on one end and flatten it on the other end.

9. To make the spout of the teapot use a small amount of fondant create a curved shape with a point on one end and flatten it on the other end.

10. Dip the flat end of the spout into a tiny bit of water and attach to the other side of the teapot.

10. Dip the flat end of the spout into a tiny bit of water and attach to the other side of the teapot.

11. If you would like a little pearl embellishment on top of the teapot, make a little tiny ball of fondant to place on top of the teapot lid.

11. If you would like a little pearl embellishment on top of the teapot, make a little tiny ball of fondant to place on top of the teapot lid.

11. If you would like a little pearl embellishment on top of the teapot, make a little tiny ball of fondant to place on top of the teapot lid.

12. To make a cut-out for the teapot (to place it on top of the cupcake) roll out a larger piece of fondant and cut shapes using small cookie cutters.

12. To make a cut-out for the teapot that will be placed on the cupcake roll a larger piece of fondant out and cut shapes with your favourite cookie cutter.

12. To make a cut-out for the teapot that will be placed on the cupcake roll a larger piece of fondant out and cut shapes with your favourite cookie cutter.

12. To make a cut-out for the teapot that will be placed on the cupcake roll a larger piece of fondant out and cut shapes with your favourite cookie cutter.

13. With your finger dab a little water onto the fondant cutout and place the teapot on top, then set aside to let dry.

13. With your finger dab a little water onto the fondant cutout and place the teapot onto it.

14. To make a little tea cup, roll a bit of fondant into a small log and slice off a tiny piece, about 1 cm long, and flatten each side. Using a cake-pop stick (or a toothpick with the point cut off), gently poke a little hole in one end of the cup. Set aside.

14. To make a little tea cup start with a small log and flatten each side. Using a cake-pop stick gently poke a little hole in one end of the cup. Set aside.

14. To make a little tea cup start with a small log and flatten each side. Using a cake-pop stick gently poke a little hole in one end of the cup. Set aside.

14. To make a little tea cup start with a small log and flatten each side. Using a cake-pop stick gently poke a little hole in one end of the cup. Set aside.

15. Make a little handle for the teapot the same way a handle was made for the teapot, only smaller.

14. To make a little tea cup start with a small log and flatten each side. Using a cake-pop stick gently poke a little hole in one end of the cup. Set aside.

15. Make a little handle for the teapot the same way a handle was made for the teapot.

16. Make a tea cup saucer by rolling out a small amount of fondant and cutting into small circles using a piping tip. Place the cup on the saucer with a little bit of water.

16. Make a tea cup saucer by rolling out a small amount of fondant and cutting small circles with a piping tip. Place the cup on the saucer with a little bit of water.

16. Make a tea cup saucer by rolling out a small amount of fondant and cutting small circles with a piping tip. Place the cup on the saucer with a little bit of water.

16. Make a tea cup saucer by rolling out a small amount of fondant and cutting small circles with a piping tip. Place the cup on the saucer with a little bit of water.

16. Make a tea cup saucer by rolling out a small amount of fondant and cutting small circles with a piping tip. Place the cup on the saucer with a little bit of water.

17. Place the tea cup onto the fondant cutout beside the teapot. Top frosted cupcakes with the finished toppers.

17. Place the tea cup onto the fondant cutout beside the teapot and place the entire cutout on top of the frosted cupcake.

17. Place the tea cup onto the fondant cutout beside the teapot and place the entire cutout on top of the frosted cupcake.

Tea Party Cupcakes