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Royal Wedding Cupcakes

Ladies and gentlemen from kingdoms close and afar, it is time to put on fancy frocks, dust off the pearls and get ready for a real royal party! The Crown Prince of Luxembourg is getting married this weekend, and my whole country is preparing to celebrate this joyful occasion.

Yes, Prince Guillaume of Luxembourg is marrying his Stéphanie de Lannoy on October 20th, and Luxembourg is for once the centre of attention, unrelated to stories of tax evasion, cheap fuel or Eurozone debacles! Journalists from around the globe (including me) are flying in to report on this fairytale wedding, in which a prince from the last remaining dynasty of grand-dukes is taking a Belgian noblewoman to be his wife, to bear him children and ensure the peaceful continuation of this tiny grand duchy, which is so small that the country’s letters don’t fit on any world map. Sigh, Luxembourg, my little home country, you’re making me proud…

But! Can it be any better than last year’s British royal wedding? I mean, think back for a moment… William and Kate in a carriage, Pippa’s glorious bum, Princess Beatrice’s crazy hat, the frowning flower girl which turned into an internet sensation… It will be a hard one to top!

At least Kate and Wills have decided not to attend this wedding – so there won’t be any distraction from our very own royal couple!

Anyway, my inner patriot couldn’t let this event pass without coming up with a themed baked good! Hell, if I make cake for the Queen’s Diamond Jubilee, and celebratory bagels for the Olympics, I can’t really get away with ignoring this glorious event!

So, ladies and gentlemen, majesties and grand-dukes, here you go: three royal wedding cupcakes! There’s a beautiful banana and rum cupcake, frosted with creamy cinnamon icing. Then, the chocolate orange cupcakes, which impresses with its dark bitter chocolate and tangy orange peel. Not to forget the coffee and walnut cupcake – a classic British cake, as a clin d’oeuil to the royal wedding rivalry…

All are best enjoyed with a glass of Luxembourg crémant. But not any crément, no, for this occasion you really need a glass of the special royal wedding crémant, which Vinsmoselle designed for this occasion. The Cuvée spéciale Mariage Princier 2012 can be found in Luxembourg stores across the country, and, if you happen to be outside of the country but don’t want to miss out, you can order your bottle online.

So on that note, cheers everyone! Enjoy the royal wedding, drink lots of crémant and let’s wish Guillaume and Stéphanie all the best for their special day!

 

Basic cake batter

Makes 18 cupcakes

300g soft butter
300g sugar
1 packet vanilla sugar (7.5g)
6 eggs
300g flour
15g baking powder
1/2 tsp salt

Preheat the oven to 180° celsius (fan oven).

In a bowl, beat the butter, sugar and vanilla sugar, then add the eggs one at a time and beat inbetween.

Mix the flour, baking powder and salt and gradually add to the egg mixture. Mix until you get a smooth batter.

Divide the basic cake batter into three bowls and continue making the different cupcakes.

 

Banana Rum Cupcakes with Cinnamon Cream Cheese Frosting

Makes 6 cupcakes

1/3 basic cake batter
1 ripe banana (90g when peeled)
4 tbsp rum

Frosting:
25g butter
65g cream cheese
200g icing sugar
1 tsp cinnamon

Mash the banana with a fork and add to the basic batter. Add the rum and work into a smooth batter. Divide the batter between 6 cupcake molds and bake for 20 minutes. Take the baked cupcakes out of their molds and let them completely cool down.

Meanwhile, make the frosting. In a bowl, beat the butter and cream cheese. Then carefully add a few tablespoons of icing sugar, slowly incorporate (so that the sugar doesn’t create too much dust), then add some more icing sugar and continue this process until all the icing sugar is used up. Add the cinnamon and work into a smooth frosting. Transfer the frosting mix into a piping bag fixed with a star-shaped tip and pipe onto the cold cupcakes.

 

Chocolate Orange Cupcakes

Makes 6 cupcakes

1/3 basic cake batter
25g dark chocolate
22g cocoa powder
50g candied orange peel, diced
4 tbsp orange liquor or orange juice

Frosting:
50g butter
4 tbsp orange liquor or orange juice
20g cocoa powder
150g icing sugar

Melt the chocolate and add to the basic batter. Add the cocoa powder, the candied orange peel and orange liquor or orange juice and work into a smooth batter. Divide the batter between 6 cupcake molds and bake for 20 minutes. Take the baked cupcakes out of their molds and let them completely cool down.

Meanwhile, make the frosting. Beat the butter with the orange liquor or orange juice, then add the cocoa powder and carefully add a few tablespoons of icing sugar, slowly incorporate (so that the sugar doesn’t create too much dust), then add some more icing sugar and continue this process until all the icing sugar is used up. Transfer the frosting mix into a piping bag fixed with a star-shaped tip and pipe onto the cold cupcakes.

 

Coffee Walnut Cupcakes

Makes 6 cupcakes

1/3 basic cake batter
50g ground walnuts
4 tbsp strong coffee

Frosting:
50g butter
3 tbsp strong coffee
150g icing sugar

Add the walnuts and the coffee to the basic cake batter and work into a smooth batter. Divide the batter between 6 cupcake molds and bake for 20 minutes. Take the baked cupcakes out of their molds and let them completely cool down.

Meanwhile, make the frosting. Beat the butter with the coffee, then add the cocoa powder and carefully add a few tablespoons of icing sugar, slowly incorporate (so that the sugar doesn’t create too much dust), then add some more icing sugar and continue this process until all the icing sugar is used up. Transfer the frosting mix into a piping bag fixed with a star-shaped tip and pipe onto the cold cupcakes.

 

October 18, 2012
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Royal Wedding Cupcakes

5 thoughts on “Royal Wedding Cupcakes

  1. These sound so lovely! I might have to try one of the recipes, to celebrate the wedding from afar!

    I’m glad to have found your blog- I lived in Luxembourg for six months as a student, and miss it so much!

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