Five Things To See Before You Dine - Marie Antoinette

Written by Nancy Johnson | 19 August 2010

Four

I’m smitten by 18th century France, Marie Antoinette and the court of Versailles. Sofia Coppola’s Marie Antoinette is so beautifully imagined and sumptuously decorated it’s like a rich cake with whipped cream frosting. While the scene of Marie Antoinette stuffing her pretty face with bonbons to the tune of I Want Candy may not be historically accurate, it sure makes me crave cake.

marie antoinette cupcakes
For the record, the Queen of France never uttered the words “Let Them Eat Cake,” but if she had tasted these cupcakes, she would have.

2 cups cake & pastry flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
Heat oven to 375˚F.

In large bowl, mix flour, sugar, baking powder and salt.
Add butter, milk, eggs, vanilla and almond extracts to dry ingredients. With a mixer on low speed, mix ingredients until moistened. Increase mixer to high speed and beat for 2 minutes.
Place cupcake liners in cupcake pan. Divide batter among cups. Bake 18 minutes or until a toothpick inserted in centre comes out clean. Cool completely before frosting.

whipped cream frosting
2 cups heavy cream
1/4 cup icing sugar
1/8 tsp salt
1 tsp vanilla extract
Sprinkles and coloured sugars

In a small bowl, with mixer at medium speed, beat heavy cream, sugar and salt until stiff peaks form. Fold in vanilla extract.
Frost cupcakes. Decorate with sprinkles and coloured sugars. Keep frosted cupcakes refrigerated until ready to serve.
Makes 12 cupcakes.

Serve with Vintage Champagne.