As it is National Cupcake Week and it has been a while since I last brought in cupcakes to work I decided this was the perfect opportunity to try out a recipe. Whilst browsing the National Cupcake Week website I came across the Marie Antoinette Cupcakes, by Peggy’s Cucakes. This recipe was different to the traditional sponge recipe as it also used milk and as it so happened I had some milk that had a few days left before it expired. I made a few substitutions / additions, instead of vanilla extract I opted for orange and added a selection of white and milk chocolate chips. I didn’t go all out with the decoration instead choosing an orange flavoured buttercream drizzled with dark chocolate.
The end result was the cakes came out of the oven soft and spongy. Despite orange extract being added to both the cake mixture and the icing there was only a subtle taste of orange, this could have been because I forgot to brush the cakes with a flavoured sugar syrup whilst they were still warm. I used my own buttercream recipe ( 150g butter, 1 teaspoon orange extract, 280g icing sugar) but reduced the amount of icing sugar used so it wasn’t as sweet as I would normally make it, I think this worked well with the chocolate.
Overall the cakes seemed to be popular with everyone or maybe they were just happy with some free! whatever the reason they got eaten and I think they looked very cute.
You can find instructions how to decorate the cupcakes in the original design on the national cupcake week website.
Cake Recipe / Method
- 125g unsalted butter
- 180g castor sugar
- 240g sr sponge flour
- 2 eggs
- 150 mls milk
- pinch salt
- 1 teaspoon good quality vanilla extract
Heat the oven to 190°C/Gas 5. (170°C if using a fan oven)
- Beat together the butter and caster sugar until mixture is light and fluffy (about 5 minutes in a mixer) Beat in the eggs, one at a time, adding a spoonful of the flour with each egg. Add vanilla.
- Fold in 1/2 remaining flour and salt. Fold in the milk. Fold in the remaining flour and salt.
- Divide the mixture between the paper cases and bake in the center of the oven. Bake for 17 minutes.
- Remove the cakes from the oven and transfer them to a wire rack to cool. Brush with vanilla sugar syrup. (Vanilla syrup – Bring to boil in a saucepan, 3 tablespoons sugar, 3 tablespoons water 1 teaspoon vanilla extract, leave to cool)