Cupcakes with golden lace feathers
These cupcakes with golden lace feathers are perfect when you’re looking for a small but elegant treat. These cupcakes are finished with delicate golden lace feathers, creating a luxurious look. Ideal for weddings, stylish parties or any special occasion!
What you need to make your cupcakes with golden lace feathers:
Ingredients
- 500 g FunCakes Mix for Cupcakes
- 200 g FunCakes Mix for Buttercream
- FunCakes Ready to Use Lace Pearl Gold
- FunCakes Food Colour Gel Olive
- 500 g unsalted butter
- 5 eggs (approx. 250 g)
- 200 ml water
Necessities
- FunCakes Decorating Bags
- FunCakes Bloom Baking Cups Metallic Gold
- Wilton Decorating Tip #1M Open Star Carded
- Wilton Comfort Grip Spatula Curved 22,5 cm
- Cake Lace Mat - Feathers 3D Large
- Cling film
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 g FunCakes Mix for Cupcakes as indicated on the packaging. Fill the baking cups with batter and bake the cupcakes for approx. 19-23 minutes until fully baked. Let the cupcakes cool down.
Prepare 200 g FunCakes Mix for Buttercream as indicated on the packaging. Devide the buttercream into two portions and colour one portion with the olive food colouring.
Tip! The buttercream may split when the butter is added to the mixture. Don’t worry, this is completely normal. Simply keep mixing at the highest speed and the buttercream will come back together.
Lay a sheet of cling film on the counter. Pipe or spread the two colours of buttercream next to each other in long strips on the cling film. Roll it up lengthwise, cut off one end and place it in a decorating bag fitted with Decorating tip #1M. And make generous swirls onto the cupcakes.
Preheat the oven to 110°C (convection oven 100°C).
Using a palette knife, spread the FunCakes Ready To Use Cake Lace into the mould. Scrape off the excess with a spatula so only the mould is filled. Dry the lace in the oven for 12-18 minutes, depending on how thickly it is spread in the mould. After baking, check whether you can gently lift a corner of the lace. If it comes away easily, it is ready and can be carefully removed from the mould. If not, put it in the oven for a little longer.
Sometimes the lace is ready sooner than 12 minutes: this is not a problem. Every oven is different, so finding the right time may take a little trial and error.
Place the feathers onto the buttercream just before serving.
