Aren’t these just the cutest? I actually made them for my own birthday last week, but they are perfect for Valentine’s day as well. And they don’t just look good, they are actually really delicious! Often I feel that cakes and cupcakes that look really amazing, don’t actually taste all that great. But let me tell you, these cupcakes are not just pretty. They’re actually tiny Victoria Sponges filled with delicious strawberry jam and topped with butter cream.
And they’re not that difficult to make either. I even made all the cupcake toppers myself, which are super easy as well. So, without further ado, here are some of the best cupcakes I’ve ever tried. I got the idea for the chocolate feathers from Shop Blueprint and I absolutely loved the idea.
Ingredients for the cupcake dough (makes 12)
- 175g unsalted butter
- 175g sugar
- 3 eggs
- 1 tsp pure vanilla extract
- 170g flour
- 5g baking powder
Ingredients for the filling/ buttercream frosting
- some strawberry jam (I used about one third of a jar)
- 150g butter
- 210g of icing sugar
Ingredients for the cupcake toppers
- some white chocolate or candy melts
- some pink fondant
Preheat the oven to 190C/375F.
Cream together the butter and the sugar as well as the pure vanilla extract. When everything is combined, add one egg at a time, beating the mixture between adding the eggs. Sift together flour and baking powder and add to the dough as well.
Scoop the dough into a cupcake tin lined with cupcake liners.
Bake for 15 minutes.
Let the cupcakes cool completely before decorating or adding butter cream.
Once they are completely cool, with a sharp knive, cut out a cone shaped hole in the top of the cupcake. Spoon about a teaspoon of jam into the hole. Cut the bottom off the cone and put the top back onto the cupcake to cover the filling.
For the buttercream, add your room temperature butter and icing sugar to a large mixing bowl and beat until smooth and completely combined.
Divide the buttercream evenly into two bowls, and add some strawberry jam to one half, to give it a slight pink colour.
Put the buttercream into a piping bag and pipe it onto the cupcakes. I used a closed star tip for my cupcakes.
For the chocolate feathers, melt the white chocolate in the microwave and put it into a freezer bag or piping bag. Cut of the tiniest bit and pipe some chocolate onto a a piece of parchment paper or grease proof paper. Try to create the shape of a feather. With a spoon, flatten the shape. With a toothpick or a fork, try to create the individual hairs (is that even what they’re called?) of the feather. After that is done, pipe a straight line onto the feather shape to make it look more realistic.
Cut the parchment paper with the feathers on it into smaller pieces and put the feathers into a bowl or something with a rounded shape, to create the realistic feather shape. Keep the feathers in the bowls in the fridge for about two hours. Once cold, it should be easy to peel off the parchment paper. Add the feathers to the cupcakes.
For the fondant roses, roll out your pink fondant (I used store-bought here) as thin as you possibly can. From a bit of fondant, create a cone-shape, that’s the middle part of your rose. After this cut out small round shapes and flatten them out again with your fingers to create the rose petals. Add them to your cone shape (the pointy side is the top) and layer them over each other. If they don’t stick properly, slightly wet your finger with some water and add the tiniest bit of water to the rose petal. It takes a bit of patience, but once you get the hang of it, they’re super easy to make.
If you’re planning on not serving your cupcakes right when you make them, keep your frosted cupcakes and feathers in the fridge, but do not add the fondant roses yet, as the moisture in the fridge and the buttercream might damage them.
I hope you enjoy making these as much as I did and do tell me in the comments if you tried to make them! 🙂