Violet buttercream crown cupcakes

Directions

Cakes

1. Preheat the oven to 180 °C and grease a 12-cup muffin tin. ⏱ ≈ 10 min
2. Whip the margarine and sugar together in a mixing bowl until light and fluffy. ≈ 4 min
3. Add the eggs one at a time. ≈ 4 min
4. Add the flour, then add the milk and vanilla. ≈ 4 min
5. Divide the dough evenly among the ramekins. ≈ 3 min
6. Bake for 18 to 20 minutes, or until the cakes are golden brown. ⏱ 20 min
7. Place the cupcakes on a wire rack and let them cool completely. ⏱ ≈ 20 min

Butter cream and decoration

1. Beat the butter in a separate bowl until it is light and fluffy. ≈ 4 min
2. Add the powdered sugar, one cup at a time (approximately 120g). ≈ 4 min
3. Add the coloring agent. ≈ 3 min
4. Using a small spoon or a knife with small teeth, starting from the edges, gently remove the raised top of each cupcake, without damaging it. ≈ 3 min
5. Cut each pastry into 4 equal pieces and sprinkle each piece with a little bit of golden spray. ≈ 8 min
6. Place 2 tablespoons of buttercream in a piping bag with a small nozzle, and the remaining amount in another piping bag with a larger nozzle. ⏱ ≈ 10 min
7. Using the large-opening container, create a dome of frosting on each cupcake, starting from the edge and working towards the center. ⏱ ≈ 10 min
8. Place 4 golden quarters vertically on each cupcake, spaced evenly around the edge, by pushing them into the cream: they form four fans, like a crown. ≈ 3 min
9. Arrange the non-yellow gemstones on top of the cream between the fans, pressing them gently to keep them in place. ≈ 3 min
10. Using the small-holed container, place a small dollop of cream in the center of each dome, then lightly spray with gold-colored spray. ⏱ ≈ 10 min
11. Sprinkle the yellow candies with glitter and place one on the center of each cupcake. ≈ 2 min
12. Add a little extra sparkle to each cupcake and serve. ≈ 2 min