Ingredients

Cupcake

  1. 125g unsalted butter (softened)

  2. 1 tsp Queen Vanilla Bean Paste

  3. Zest of 1 Lemon

  4. 2/3 cup (160g) caster sugar

  5. 2 eggs

  6. 1 1/2 cups 9225g) self-raising flour

  7. 1/4 cup (65ml) milk.

Vanilla Bean Cream

  1. 300ml Cream

  2. 2 tsp Queen Vanilla Bean Paste

  3. 1 tbsp icing sugar

Green & Gold Buttercream Frosting

  1. 375g unsalted butter (room temperature)

  2. 7 cups (810g) icing sugar (sifted)

  3. 3 tbsp milk

  4. 3 tsp Queen Vanilla Extract

  5. 1/4 tsp salt

  6. Queen Green Food Colour

  7. Queen Yellow Food Colour

Method - Cupcakes

  1. 1

    Preheat oven to 180°C (fan-forced). Place 12 cupcake papers in a 12-hole cupcake tin.

  2. 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.

  3. 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.

  4. 4

    Remove from oven. Transfer cupcakes to a cake rack and allow to cool completely.

Method - Vanilla Bean Cream

  1. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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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