Vintage Bubbly Cupcakes

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Vintage Bubbly Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation

Ingredients

for
12
For the cakes
1 ⅔ cups all-purpose flour
1 cup light brown sugar
2 teaspoons Baking powder
1 teaspoon Mixed spice
½ teaspoon ground cinnamon
1 pinch grated Nutmeg
2 eggs
cup light corn syrup
½ cup butter (melted)
hot water
For the buttercream
1 ¼ cups unsalted butter (heaped)
3 cups powdered sugar
1 teaspoon vanilla extract
To decorate
Sugar pearls
1 ½ cups white Sugar paste
1 cup white Sugar paste
edible gold Sugar glitter
1 tube black piping icing
How healthy are the main ingredients?
cinnamonNutmegegg

Preparation steps

1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
3.
Beat together the eggs, golden syrup and butter until smooth. Stir into the dry ingredients.
4.
Add enough hot water to give a soft dropping consistency and stir well until combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat well. Beat in the vanilla until fluffy and pale.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar pearls as in the photo.
8.
Divide the green sugarpaste into 12 pieces. Roll each piece into a ball, then a tapered oblong and shape carefully into a bottle.
9.
Roll out the white sugarpaste thinly on a surface dusted with icing sugar.
10.
Cut out 12 small rectangles for the 'labels' and attach to the bottles with a little water.
11.
Mould 12 pieces of white sugarpaste for the bottle tops and attach to the bottles with a dab of water. Carefully brush the tops with gold lustre powder.
12.
Place the bottles on the cakes. Pipe the date on the labels with black piping icing.