Ingredients
Cupcake
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125g unsalted butter (softened)
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1 tsp Queen Vanilla Bean Paste
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Zest of 1 Lemon
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2/3 cup (160g) caster sugar
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2 eggs
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1 1/2 cups 9225g) self-raising flour
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1/4 cup (65ml) milk.
Vanilla Bean Cream
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300ml Cream
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2 tsp Queen Vanilla Bean Paste
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1 tbsp icing sugar
Green & Gold Buttercream Frosting
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375g unsalted butter (room temperature)
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7 cups (810g) icing sugar (sifted)
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3 tbsp milk
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3 tsp Queen Vanilla Extract
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1/4 tsp salt
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Queen Green Food Colour
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Queen Yellow Food Colour
Method - Cupcakes
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1
Preheat oven to 180°C (fan-forced). Place 12 cupcake papers in a 12-hole cupcake tin.
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2
Using a stand mixer (or electric beaters), whip butter, vanilla, lemon zest, and sugar together until pale and creamy. Add eggs one at a time, beating between each addition until well combined. Add flour and milk, mixing until combined.
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3
Using a spoon, distribute batter evenly between cupcake papers, filling each to ¾ full. Bake for 15-20 minutes, or until an inserted skewer comes out clean.
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4
Remove from oven. Transfer cupcakes to a cake rack and allow to cool completely.
Method - Vanilla Bean Cream
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1
Using a stand mixer (or electric beaters), whip cream, vanilla bean paste, and icing sugar together until soft peaks form. Transfer to fridge until ready to serve.
Method - Green & Gold Buttercream Frosting
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1
Using a stand mixer (or electric beaters), beat butter until pale and creamy. Add icing sugar, milk, vanilla extract, and salt, beating on a low speed for 30 seconds until icing sugar has begun to mix in. Increase mixer speed to medium-high and beat for 5-10 minutes until frosting is light and fluffy, and icing sugar has dissolved.
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2
Using two bowls, divide buttercream into equal portions. Add green food colour to one bowl and yellow to the other bowl until desired colour shade is reached.
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3
On a bench, lay out some plastic wrap. Using a spoon, spread a thick line of green-coloured frosting on the wrap. Repeat with the yellow frosting next to the green. Gently wrap buttercream up like a sausage, sealing the ends by twisting the plastic wrap firmly at each end.
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4
Using a sharp pair of scissors, snip one end of the buttercream sausage. Place a piping nozzle into a piping bag, followed by the snipped end of the buttercream sausage.
Method - Finishing Notes
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1
Once cupcakes are completely cooled, begin assembly.
Using the larger end of a piping nozzle, twist a section of cake out of the top of each cupcake and discard (or eat!). If required, make the cavity larger with a teaspoon. Fill cavity with vanilla bean cream. Starting from the outside of the cupcake, pipe green and gold buttercream in a spiral motion towards the middle.
Store iced cupcakes in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.
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