Princess Cupcakes for a Royal Wedding
I’ve been kvelling like a distant-yet-adoring Auntie since Wills announced his engagement to the lovely Kate. She appears to have a good head on her shoulders, as well has hair on her head that has earned her the nickname Princess Shinylocks™ over at Jezebel.
There’s nothing about the Royal Wedding I don’t find fascinating, but as an avid home baker who has knocked out a couple of wedding cakes in my day, and as the author of the recipes in Chronicle’s Princess Cupcakes, I’ve been particularly interested in what would be served to the Crowned Heads of Europe and the other international swells lucky enough to score an invitation to the wedding reception.
It turns out William and Catherine (as they insist on being called—still can’t get used to it) are serving not one but TWO wedding cakes (as if I needed more reason to love these kids!).
She of the Shinylocks has requested a traditional English fruitcake, covered in classic white fondant. If it’s like any of the fruitcakes I’ve had, it will hold up very nicely in the British Museum for centuries to come.
His Highness, on the other hand, has excellent taste. His favorite is McVitie’s Chocolate Biscuit Cake. Now we’re talkin’!
McVitie’s Dark Chocolate Digestive Biscuits are hands-down the most delicious cookie you can buy in a grocery store. To have one in cake form would be almost too much to ask for. But ask Wills did, and get he shall. It’s good to be the (almost) King.
As soon as I learned such a creation existed, I decided I had to make one to nibble while I watched the wedding. It would be almost like being there!
Oddly, McVitie’s doesn’t have a recipe on their site for their chocolate biscuit cake. Luckily The Huffington Post did, and here is my slightly adapted cupcake version—all decked out in Princess Cupcakes’ adorable crown wrappers.
For the Cake
1 7-ounce sleeve of tea biscuits (McVitie’s if you can find them, Marias if you can’t)
1 pound dark chocolate (I like Trader Joe’s Pound Plus bars. Take away three little squares and you’ve got a pound)
1 cup heavy cream
1/2 stick butter, at room temperature
1 teaspoon vanilla
1 teaspoon instant coffee granules
Line 15 muffin tin cups with paper liners.
Break up the biscuits into a large bowl—they should be in bits no bigger than a 1/2 inch, but not completely in crumbs.
Chop the chocolate in a food processor—leave it in the food processor bowl.
Combine the cream, butter, vanilla, and instant coffee in a heavy 4-cup or larger glass measuring cup. Heat in the microwave for 2 to 2 1/2 minutes, until bubbly around the edges.
With the food processor running, pour the heated cream mixture into the feed tube and process until smooth.
Fold the chocolate into the biscuit bits. Fill the prepared muffin tin cups with the chocolate mixture about 3/4 full. Smooth with the back of a spoon, and tap the pans on the counter a few times to remove any air bubbles.
Place the cupcakes in the refrigerator to chill while you prepare the glaze.
For the Glaze
2 tablespoons butter
1/4 cup heavy cream
1 teaspoon vanilla
6 ounces dark chocolate (about 1 cup chopped)
Heat the cream, butter and vanilla in a small saucepan over medium-low heat, until just bubbling at the edges.
Add the chopped chocolate, stir, and cover the pan. Let the mixture steep for 5 minutes, then whisk until smooth.
Remove the cupcakes from the refrigerator and top each of the cooled cupcakes with a spoonful of the glaze, spreading with the back of a spoon to smooth.
Return the pans to the refrigerator and chill for at least 3 hours.
To serve, let the cupcakes come to room temperature.
I have a feeling once Kate gets a bite of this deliciousness she’ll never want to be in the same room with a fruitcake again. She and Wills have famously declared they will be living without servants, so she’ll be making biscuit cakes herself. And when she does she can make them look as cute as mine, because I sent Kate her very own Princess Cupcakes!
What’s your favorite wedding dessert? Leave a comment and tell us what you served, what you plan to serve, or what you’ve been served that really flipped your tiara. Three commenters will be chosen at random to win a copy of Princess Cupcakes! Winners will be chosen on Monday May 2nd at noon(ish) Pacific Time.
Good luck—to you and to the adorable couple!
Latest posts by Lara Starr (see all)
- 6 Perfect Gifts for Jane Austen Fans of Any Age - October 11, 2016
- A Sneak Peek of the Sequel to Goodnight, Goodnight, Construction Site - September 1, 2016
- Hamilton’s Lin-Manuel Miranda Reimagined in Felt Form - July 6, 2016
A Caramel Apple Smoothie Recipe Packed with Skin-friendly IngredientsOctober 25th, 2016
One Pan, Two Plates: Minestrone Soup with Herbed DumplingsOctober 24th, 2016
5 Squash Recipes to Warm up Your Winter MealsOctober 19th, 2016
Celebrate Fall with a Soup Swap PartySeptember 26th, 2016
Simple, Equal Parts Cocktails You Really Can Make at HomeSeptember 21st, 2016