And I thought it as an excellent excuse to use my cake leveler! But with out making a cake.
I will make cupcakes instead, and I decided to start with them right away, they will need a lot of cooling down time before you can start decorate.
So here we go kids and grown ups!
Step One
Ingredients:
250 g of rum temperated butter
3,5 dl sugar
5 dl flour
1,5 dl soyflour, I add it so that the finished thing doesn't crumple so much
2,5 dl soymilk
2 dl oat cream
6 teaspoons of No Egg
5 teaspoon vanilla
5 teaspoon baking powder
Preparation Instructions:
Preheat the oven to 175 C or 347 F. Line your cupcake pan with cupcake liners.
Add the butter with the sugar and mix.
Then add the flour, mix.
Add the soy milk and the oat cream, mix.
Then add everything else and mix.
Now you can evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool.
I will make cupcakes instead, and I decided to start with them right away, they will need a lot of cooling down time before you can start decorate.
So here we go kids and grown ups!
Step One
Ingredients:
250 g of rum temperated butter
3,5 dl sugar
5 dl flour
1,5 dl soyflour, I add it so that the finished thing doesn't crumple so much
2,5 dl soymilk
2 dl oat cream
6 teaspoons of No Egg
5 teaspoon vanilla
5 teaspoon baking powder
Preparation Instructions:
Preheat the oven to 175 C or 347 F. Line your cupcake pan with cupcake liners.
Add the butter with the sugar and mix.
Then add the flour, mix.
Add the soy milk and the oat cream, mix.
Then add everything else and mix.
Now you can evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool.
When the cupcakes have completely cooled take them out of the cupcake liners and take you cake leveler (if you don't have one a knife is good) and split the cupcake about 1 cm from the bottom and then split the top about 1 cm from the top, so that you have an bottom piece a middle piece and the top piece.
Step two
Ingredients Princess cupcakes:
Raspberry jam
2 tabelspoons of Vanilla cream sauce
2 dl Soy milk
2 teaspoons liquid butter
2 teaspoons Vanilla sugar
2 tabelspoons Sugar
Preparation Instructions:
Star with cooking the vanilla cream sauce according to the instructions, make two portions, add 2 teaspoons of vanilla sugar and 2 teaspoons of liquid butter. Put it aside and let it cool.
Now take half of the split cupcakes, add 1 teaspoon of raspberry jam to the bottom piece put it in a new cupcake liner, and put the middle piece on top, now spread 1-2 tablespoons of vanilla cream sauce and then put the top piece on.
Now it's ready to get decorated!
Ingredients Coffee ganache cupcakes:
75 g chopped dark chocolate x 2
12 teaspoons of oat cream
1 teaspoon coffee
Preparation Instructions:
Cut the chocolate into small piece and put it into two separate bowls.
Heat the oat cream to a boil, immediately pour 6 teaspoons of the boiling cream over the chocolate in one bowl and allow to stand for 5 minutes. Stir with a whisk until smooth.
Now add 1 teaspoon in the oat cream thats left, heat a little and pour it over the other bowl. Stir with a whisk until smooth.
Because it's so little cream it can be necessary to heat the ganache in the microwave for 10 seconds so that all the chocolate melts.
Now take the rest of the split cupcakes, add 2 teaspoons of chocolate ganache to the bottom piece put it in a new cupcake liner, and put the middle piece on top, now spread 2 teaspoons of coffee chocolate and then put the top piece on.
Now it's ready to get decorated!
But to do that we'll need frosting.
Step Three
Ingredients:
150 g room temperated butter
2 dl powdered sugar
1 teaspoon vanilla
Preparation Instructions:
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
Add the vanilla and powdered sugar. With the mixer on low speed, gradually beat in the sugar.
Tint the frosting with desired food color.
Now add it in your decorating bag and choose the decorating tip to your liking.
Just add the frosting on your cupcakes.
I decorated them with sugar colored with food color and the marzipan bows I made.
Step two
Ingredients Princess cupcakes:
Raspberry jam
2 tabelspoons of Vanilla cream sauce
2 dl Soy milk
2 teaspoons liquid butter
2 teaspoons Vanilla sugar
2 tabelspoons Sugar
Preparation Instructions:
Star with cooking the vanilla cream sauce according to the instructions, make two portions, add 2 teaspoons of vanilla sugar and 2 teaspoons of liquid butter. Put it aside and let it cool.
Now take half of the split cupcakes, add 1 teaspoon of raspberry jam to the bottom piece put it in a new cupcake liner, and put the middle piece on top, now spread 1-2 tablespoons of vanilla cream sauce and then put the top piece on.
Now it's ready to get decorated!
Ingredients Coffee ganache cupcakes:
75 g chopped dark chocolate x 2
12 teaspoons of oat cream
1 teaspoon coffee
Preparation Instructions:
Cut the chocolate into small piece and put it into two separate bowls.
Heat the oat cream to a boil, immediately pour 6 teaspoons of the boiling cream over the chocolate in one bowl and allow to stand for 5 minutes. Stir with a whisk until smooth.
Now add 1 teaspoon in the oat cream thats left, heat a little and pour it over the other bowl. Stir with a whisk until smooth.
Because it's so little cream it can be necessary to heat the ganache in the microwave for 10 seconds so that all the chocolate melts.
Now take the rest of the split cupcakes, add 2 teaspoons of chocolate ganache to the bottom piece put it in a new cupcake liner, and put the middle piece on top, now spread 2 teaspoons of coffee chocolate and then put the top piece on.
Now it's ready to get decorated!
But to do that we'll need frosting.
Step Three
Ingredients:
150 g room temperated butter
2 dl powdered sugar
1 teaspoon vanilla
Preparation Instructions:
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
Add the vanilla and powdered sugar. With the mixer on low speed, gradually beat in the sugar.
Tint the frosting with desired food color.
Now add it in your decorating bag and choose the decorating tip to your liking.
Just add the frosting on your cupcakes.
I decorated them with sugar colored with food color and the marzipan bows I made.
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