White Rose Wedding Cupcakes
Ingredients
- some marzipan
- –
Directions
Ever since I put a picture of the simple white-rose-topped cupcake on the cover of How to be a Domestic Goddess, I’ve wanted to make these part of a wedding celebration, and recently I did. Just follow the recipe for the love buns on page 138 – and you could make a few batches of those, too, if you wanted – and ice white, dotting with one perfect rose as you go.
To make them durable, though I know that doesn’t sound inviting in the context of food, follow the recipe for the jewelled cupcakes on page 94. I always use, whether going for a plain cake base or fruit one, royal icing to top them, since you get a fabulous depth of thick snowy whiteness; reckon on one 11b package of instant royal icing to ice 24 cup-cakes. However, you do need to roll out a 11b block should suffice – and cut out small round discs, the circumference of the cupcakes they are going to top (first brush the cakes with warm, sieved jam) to stop the brown of the fruit cake mixture bleeding into the white icing.
If you can’t find any instant royal icing, it’s not hard to make: all you need to remember is that for 4 cups confectioners’ sugar (sifted, always) you need 2 egg whites and 1 teaspoon each of lemon juice and glycerine.
The method is as follows: whisk the whites until frothy and slowly beat in about 1 cup sifted confectioners’ sugar then gradually beat in the rest, sprinkling with lemon juice and glycerine as you go. Keep beating until you’ve got the texture you want to ice the cupcakes. I like the royal icing to have a bit of pourability, rather than having to be spread on with a knife: it gives a smoother finish.
Enough for 24 cupcakes
note
If you are happier using dried egg white to make the royal icing, you can. For 4 cups sifted confectioners’ sugar, you need 2 tablespoons dried egg white powder, 1 teaspoon cream of tartar and 6 table-spoons cold water. Beat everything together with an electric whisk until you’ve got a good coating consistency.
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