Royal Wedding Cupcakes

Royal Wedding Cupcakes
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Ingredients

Cupcake Batter
  • Dawn® Crème Cake Base - Plain 1000g
  • Liquid Whole Egg 350g
  • Vegetable Oil 300g
  • Water  75g
  • Elderflower Cordial 150g
Elderflower Injection
  • Dawn® Vanilla Frosting 500g
  • Elderflower Cordial 70g
Finish
  • Dawn® Lemon Frosting
  • Chocolate Decorations

 

Directions

Add all the cupcake batter ingredients to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 3 minutes.

Deposit at 40g into cupcake cases.

Bake in a deck oven at 170°C for approximately 21 minutes.

Once baked, allow to cool thoroughly.

Using a 1cm thick dowel, make a hole in the middle of each cupcake.

Make up the elderflower injection by mixing the Dawn® Vanilla Frosting and cordial together.

Place the Elderflower injection into a piping bag and pipe 5g into each cupcake.

Top each cupcake with a swirl of Dawn® Lemon Frosting and decorate with chocolate flowers & pearls.

 

MAKES: Approximately 46 cupcakes