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Fem Queen Realness Cupcakes

by Nick Makrides
Fem Queen Realness Cupcakes

I created these when I first discovered Drag Race (with drag queens lol). My obsession has only intensified since then and I wanted to get out my inner drag queen by making these glam cupcakes. Masculine and feminine at the same time.

Fem Queen Realness Cupcakes

Fem Queen Realness Cupcakes

Serves 20

5 from 1 vote
Prep Time: 1 hr 30 mins
Cook Time: 45 mins
Total Time: 2 hrs 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 3 drops pink food gel

Chocolate crown

  • 2 cups pink candy melts
  • 100 edible diamantes can be purchased online


  • 1 tsp edible pink glitter or pink lustre dust


  • 3/4 batch of my American buttercream frosting
  • 3 drops pink food gel
  • 1 tsp strawberry flavouring



  • Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  • Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  • Add the eggs, milk, oil, Greek yogurt, strawberry flavouring and pink food gel. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. It’s at this point where you can add any flavourings or gel food colours.
  • Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.

Chocolate Crown

  • Begin by melting the pink candy melts.
  • Place a large sheet of baking paper on your work bench. Pour the melted candy melts and use a large spatula to spread it evenly on the baking paper. Allow it to set before you brush it with some edible pink glitter or lustre dust.
  • Use a large, sharp knife, dipped in some hot water to cut the chocolate into diamond shapes about the size of your pinkie finger. Cut a few of them smaller as well.


  • Add pink food gel and strawberry flavouring to the frosting and mix until well combined.
  • Fit the end of a piping bag with a large round tip, fill your bag with frosting and frost your cupcakes with a low bulb
  • Fit the end of another bag with a Wilton 1M piping tip and frost little bulbs of frosting on top of your bulb of frosting
  • Carefully add a ring of chocolate diamonds around the frosting. Add a small bulb of frosting in the centre of the crown and add a smaller ring of diamonds in the centre of the bigger crown to finish.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure

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