Chantilly Cupcakes

Chantilly Cupcakes
                                                                                         A French Classic!

Makes : 12                                       Prep: 20 mins + cooling          Baking: 20 mins




What do we need:

125 gr butter, softened
125 gr caster sugar
1 teaspoon vanilla extract
2 eggs
150 gr self-raising flour
4 tablespoons milk

I added a teaspoon of poppyseed
for a interesting effect



For the topping

250 ml double cream, very cold
1 tablespoon icing sugar
coloured sugar balls


As you can see from the photograph:
I used a buttercream topping
coloured butterflies and
mini marshmellows.




1. Preheat your oven to 180C. Place your cupcake cases in your  12-hole muffin tin. Beat together the butter, caster sugar and vanilla until they are pale and fluffy. Beat in the eggs one by one, adding a little of the flour to prevent the mixture from curdling.

2. Sift the remainder of the flour and gently combine with the rest of the mixture. Stir in the milk.

3. Divide the mixture between the cases, filling them no more than two-thirds full, then bake in the oven for about 20 minutes. Leave to cool completely once out of your oven.

4. For the Chantilly cream, whisk the double cream, adding the icing sugar when it is almost stiff. Pipe swirls onto the cupcakes, using a piping bag fitted with a star-shaped nozzle.  Decorate with coloured balls and then serve immediately.


Tip:  The essential ingredient for a perfect Chantilly cream is using very cold, fresh cream.

As  i made these cupcakes for a birthday party i used buttercream instead.




                                                          "Enjoy"