Friday 22 February 2013

Chantilly Cupcakes Recipe

This is a classic white cupcake recipe that's made a little different by being topped with traditional French chantilly cream — cream beaten with icing sugar until thick.

The cupcake is decorated with multi-coloured sugar balls before serving.

Chantilly Cupcakes

Serves: 12
This is a French classic adapted to be cooked as a cupcake.


125g (4 oz) butter, softened
125g (4 oz) caster sugar
1 tsp vanilla extract
2 eggs
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


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.

For many more cupcake and fairy cake recipes, why not visit the Celtnet Cupcake and Fairy cake recipes page?

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