These crown cupcakes are the first of my two ‘fit for a queen‘ competition entries (which won me third place, in case I hadn’t mentioned!)
They’re kind of a royal-ed up version of my coconut and strawberry cupcakes, based on the same sponge recipe but with a raspberry curd filling and blackberry and raspberry cream cheese icing, and of course the golden crowns on top.
I think the corgi tarts seemed more popular at the competition, but I actually preferred these as I’m all about the fruit in the summer, and I love the coconut and berry combination.
I’m also especially proud of these because I seem to finally be getting the hang of piping icing onto cupcakes in a bit of a fancy pattern!
I won’t lie, these are pretty time consuming and do use some slightly hard to find ingredients, but I think they are well worth the effort for a special occasion!
Coconut, blackberry and raspberry crown cupcakes (based on this recipe):
Makes 9 cupcakes
- 30g desiccated coconut
- 105g plain flour
- 1 tsp baking powder
- pinch of salt
- 85g butter
- 135g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 90ml coconut milk
For the filling, icing and decoration
- 2 tbsp raspberry curd (recipe here)
- 200g cream cheese
- 100g butter
- 100g icing sugar
- 10g freeze-dried blackberries
- 10g freeze-dried raspberries
- 30g white candy melts
- edible gold paint
To make the cupcakes, follow the method here (the ingredients listed above are half the quantities of the original recipe but that’s the only difference).
To fill the cupcakes, use an apple corer to make holes in the centre of each, then spoon in a little raspberry curd before replacing the bits of sponge you removed.
To make the icing, grind the freeze-dried berries in a food processor into dust, then add to the icing sugar. I had to order them in at a local health food shop, so if you can’t find any I think fresh berries would probably work too, but I really wanted to use freeze-dried for the amazing colour and also so they wouldn’t affect the consistency of the icing.
Beat the butter to soften, then add in half the cream cheese and sift in the icing sugar and berries. Beat until well mixed and no lumps remain, then add in the second half of the cream cheese and quickly beat again, just enough to combine everything. Chill in the fridge for 20 minutes, then pipe on top of the cupcakes – I used a Wilton star nozzle but any would be fine.
To make the crowns, I used an ingredient that’s completely new to me, but that may be down to a sheltered life – candy melts.
They’re essentially like chocolate buttons, except they set harder and don’t require any tempering – perfect for chocolate decorations. I’m not sure how widely available they are but I got mine at a specialist kitchen and bakeware shop. I used a roll of baking paper to pipe the crown shapes on to, then slid them off once they were completely set. They were quite fragile and some did break, but you can use a some more of the white melts as a glue to fix them up.
I then painted the crowns gold with an edible paint, giving them two coats for a really nice colour. You can buy edible paints online and in baking shops, but I found mine at a local pannier market for a bargain £2.75! Pop the crowns on top of the cupcakes, and there you have it – coconut, blackberry and raspberry cupcakes, fit for a queen!