The cupcake is decorated with multi-coloured sugar balls before serving.
Chantilly CupcakesServes: 12
This is a French classic adapted to be cooked as a cupcake.
Ingredients:125g (4 oz) butter, softened
125g (4 oz) caster sugar
1 tsp vanilla extract
150g (5 oz) self-raising flour
4 tbsp milk
For the Topping:250ml (1 cup) double cream (must be very cold)
1 tbsp icing sugar
coloured sugar balls
Method:Cream together the butter, caster sugar and vanilla until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition (if desired, add a little flour with each egg, as this will help prevent curdling).
Sift the remaining flour into a bowl then gently combine with the remainder of the mixture before stirring in the milk.
Line the wells of a 12-well muffin tin with paper cases and divide the batter between these (ensure that you fill each well no more than 3/4 full). Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 20 minutes, or until well risen and cooked through.
Transfer the cupcakes to a wire rack to cool completely.
For the chantilly cream, whisk the double cream until almost stiff then work in the icing sugar. Spoon the mixture into a piping bag fitted with a star-shaped nozzle. Pipe on the top of the cupcakes then decorate with the coloured sugar balls. Serve immediately.
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