Vintage Bubbly Cupcakes
1 hr 40 min.
- 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
- ⅜ 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
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
Beat together the eggs, golden syrup and butter until smooth. Stir into the dry ingredients.
Add enough hot water to give a soft dropping consistency and stir well until combined.
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.
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.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar pearls as in the photo.
Divide the green sugarpaste into 12 pieces. Roll each piece into a ball, then a tapered oblong and shape carefully into a bottle.
Roll out the white sugarpaste thinly on a surface dusted with icing sugar.
Cut out 12 small rectangles for the 'labels' and attach to the bottles with a little water.
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.
Place the bottles on the cakes. Pipe the date on the labels with black piping icing.