Last Sunday was my daughter’s birthday. I had recently seen a beautiful arrangement of cupcakes in the blog Amuses bouche and it looked so pretty! The cupcakes were iced with a rose pattern and assembled in a bouquet and I knew that this would look irresistible to a bunch of 7 years old girls! Her buttercream is also quite unusual: using half butter and half custard, making it less sickening while keeping its shape beautifully. I used floral flavourings for the buttercream, keeping with the bouquet theme but you could use any flavouring you like…
Source: Amuses Bouche
For 12 to 15 cupcakes
200g butter, softened
200g caster sugar
4 beaten eggs
200g self raising flour, sieved
For the buttercream:
150g softened unsalted butter
4 tbsp icing sugar
2 drops rosewater and 2 drops of violet essence (or any flavouring you want)
Food colouring of your choice (prefer gel or liquid colouring to powder)
Tip: if doing lemon cupcakes, replace the custard with lemon curd and omit the colour and flavouring…
- Preheat the oven at 180C
- To make the cupcakes (Thermomix):
- place the butter and sugar in the TM bowl with the butterfly whisk. Cream together 2 min/speed 3.
- With the blades running at speed 3, slowly add the beaten eggs through the hole in the lid.
- Remove the whisk and add the sieved flour. Mix 20 sec/speed 3 or until just combined. Don’t overmix.
- Non Thermomix:
- Whisk butter and sugar until pale and fluffy.
- Slowly add the beaten eggs.
- On low speed, add the self raising flour.
- Place in cupcake cases no more than 4cm diameter (don’t use too big cases as it wouldn’t stay on the stick because it’s too heavy, see picture).
- Smooth the top of each cupcake so that it rises evenly.
- Bake for 15 to 20 min. Leave to cool on a rack completely.
- Take wooden skewers and place some sellotape around the non pointy end, about 1 inch/2cm away from the edge (see picture). This will stop the cupcake from sliding down the skewer later on.
- Pierce each cupcake bottom with a toothpick at the center. Place the cupcakes in the fridge to harden for 1 hour minimum.
- Meanwhile, make the buttercream:
- Thermomix: place the butterfly whisk in the bowl with the butter and cream for 1min30/speed 3 until pale and fluffy. Scrape down the sides with the spatula half way through.
- Add the custard and beat together 1 min/speed 3 until well combined.
- Add the icing sugar and beat another 10 sec/speed 3.
- Non Thermomix:
- Whisk the butter until pale and fluffy.
- Add the custard and beat again until well combines
- Add the icing sugar and whisk for a few seconds.
- Divide the buttercream in 2 (if you want to make 2 colour roses).
- Add colouring and flavouring to match and mix well.
- Place in piping bag with a 2D nozzle (see picture). This is important as a different shape nozzle will not render the rose petals. Note that other nozzle brands might not call this shape 2D so go by the shape of the nozzle.
- Take the cupcakes out of the fridge and pipe them starting from the center and going in circle outward. You don’t need to go until the edge of the cupcake as it will be easier later on when arranging in bouquet. Sprinkle with edible decorations.
- Place in the fridge to harden the buttercream.
- To assemble: stick the non pointy end of a skewer into the bottom of a cupcake, the sellotape will stop the cupcake from sliding.
- Fill a vase with ceramic beans or dried beans and stick each skewer into the beans. This will keep them from sliding into the vase.