Sweet Pro Marian's Golden Vanilla Cupcakes
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
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.
3. Add eggs, one at a time, and beat after each addition.
4. Mix in the vanilla.
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.
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.
2. Start adding icing sugar, 1 cup at a time.
3. Add milk and flavouring and mix until smooth.
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.
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.
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.
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.
7. Place a little bit of water on the underside of the lid and place on top of the teapot. 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.
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.
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.
13. With your finger dab a little water onto the fondant cutout and place the teapot on top, then set aside to let dry.
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.
15. Make a little handle for the teapot the same way a handle was made for the teapot, only smaller.
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.
17. Place the tea cup onto the fondant cutout beside the teapot. Top frosted cupcakes with the finished toppers.