Fem Queen Realness Cupcakes
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
Drag queen inspired vanilla cupcakes with pink white chocolate shards and edible jewels.
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups (430 g) plain flour all-purpose
- 1 1/4 cups (265 g) caster sugar superfine
- 3 tsp (3 tsp) baking powder
- 1/2 tsp (1/2 tsp) fine salt
- 1/2 cup (125 g) unsalted butter softened
- 2 large (2 large) eggs
- 1 1/2 cups (375 ml) full-cream milk whole
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (2 tbsp) Greek yoghurt or sour cream
- 1 tsp (1 tsp) vanilla extract vanilla bean paste
- 3 drops (3 drops) pink food gel
Chocolate crown
- 2 cups (300 g) pink candy melts
- 100 (100 ) edible diamantes can be purchased online
Decorations
- 1 tsp (1 tsp) edible pink glitter or pink lustre dust
Frosting
- 3/4 batch (3/4 batches) of my American buttercream frosting
- 3 drops (3 drops) pink food gel
- 1 tsp (1 tsp) strawberry flavouring
Learn How To Make it! [VIDEO]
Instructions
Cupcakes
- 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.
Frosting
- 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.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
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
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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