Our third ‘Classic British Dessert’ of the week is the elusive Batternberg Cake as a cupcake! The Batternberg was purportedly called Domino Cake originally back in 1898 but supposedly became known as Battenberg Cake after Queen Victoria’s grandaughter married Prince Louis of Battenberg. This cake is originally made of a pink and yellow checked cake then iced in almond marzipan. Our cupcake version is a light and fluffy pink and yellow striped cupcake swirled with light almond and white chocolate buttercream finished with toasted almonds! Try our recipe below for a rather British treat!
Battenberg Cupcake Recipe (Makes Approx. 12)
226g self raising flour
226g butter
226g caster sugar
4 eggs
Pink gel paste food colouring
Yellow gel paste food colouring
Pre-heat your oven to Gas Mark 3/325F/170C.
Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Once half of the eggs are combined add the remaining and mix for about 5 minutes.
Separate the mix into two bowls. Colour one with pink gel food colour paste and the other with yellow gel paste food colouring.
To create the pink and yellow ‘stripe’ of the batter fill one piping bag with pink batter and another with yellow batter. Put both bags into another piping bag, snip the ends of ad pipe carefully into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.
Almond Buttercream Recipe
250g butter
400g icing sugar
6 – 12 drops of almond extract
70-100g white chocolate buttons or callets
Toasted flaked almonds to decorate
Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the almond extract to taste.
Now all that is needed is for you to swirl your Battenberg cupcakes with your almond buttercream and topple toasted almonds atop them! Enjoy!
Hi there.
I was just wondering, the way you did the Battenberg cupcake with the two bags of mix to give you a half and half cupcake. Would that work with chocolate and vanilla cake?
Chelle
Hi there Michelle,
Thank you for your comment. The technique would indeed work with chocolate and vanilla or any other combination of colour or flavour. We’re itching to try it with coffee and caramel and also red & green and blue & white for the winter season!
We hope this helps!
I would like to thank author for sharing such a wonderful idea of cake decoration.
Thanks again.
Hi Nanan Tonato, Thank you for your lovely comment!