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Mrs. Potts Cupcakes

Cayla Gallagher

This cute Beauty and the Beast-inspired dessert pairs perfectly with tea.

Mrs. Potts Cupcakes

Ingredients

  • Cupcake Batter:

  • 2 cups all-purpose flour

  • 3 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, room temperature

  • 1 cup sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 cup milk

  • Purple and yellow food colouring

  • 1 recipe sugar cookie dough, recipe here

  • Royal Icing:

  • 1/2 pounds confectioner's sugar

  • 2 egg whites

  • Scant 1/4 cup water

  • Pink, purple and yellow food colouring

  • Edible ink pens

  • 1 recipe Vanilla buttercream, recipe at www.pankobunny.com

  • Blue and purple food colouring

Instructions

  1. Bake the cupcakes: Combine the flour, baking powder and salt. In a separate bowl, beat the butter with an electric mixer until pale and fluffy. Add the sugar and beat until combined. Add the eggs and vanilla extract. Add the dry ingredients in 2 additions, alternating with the milk. Divide the dough into 2 bowls and dye one bowl purple and one bowl yellow. Alternate dollops of purple and yellow batter into a lined cupcake tin and bake at 350F for 15-20 minutes, until fully cooked. Set aside and cool completely.

  2. Bake the cookies: Roll the dough out to 1/4 inch-thick. Cut out teapot shapes using a paper stencil or mini cookie cutter. Place them on a baking sheet lined with parchment paper and bake at 350F for 8-10 minutes, or until the edges are golden. Transfer to a cooling rack and cool completely.

  3. Decorate the cookies: Place the confectioner's sugar, egg whites and water in a large bowl and beat on high with an electric mixer until when drizzled, the icing stays on the surface for several seconds. Dye a small amount of the icing yellow, purple and pink. Place each shade of icing in a piping bag fitted with a small, round tip. Fill in the body of the teapots with the white icing, the lid with the purple and the handle of the lid with the pink icing. Allow the icing to dry for 15-20 minutes, then pipe the handle of the teapot and the rim of the lid with the yellow icing. Allow the cookies to dry completely, approximately 2 hours. Draw Mrs. Potts' face with the edible ink pens.

  4. To assemble: Divide the buttercream into 3 bowls and dye 2 bowls blue and purple. Spread each colour onto the inside of a piping bag fitted with a star-shaped piping tip, so that each colour takes up 1/3 of the bag. Pipe the buttercream onto the cupcakes in a swirling motion. Top with a Mrs. Potts cookie and enjoy!

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