Belle Cupcake Recipe from Beauty and The Beast (2024)

Ingredients

Cake Ingredients

• 2½ cups flour
• 1½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter soft, plus 4 tbsp.
• ¼ cup softened shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 tablespoon Red Velvet extract
• 1 cup milk
• Red and yellow gel food color
• Edible Rose cupcake toppers

Icing Ingredients

• 1 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 tablespoons milk
• Green gel food coloring
• Piping bag
• #70 piping tip

Instructions

Cake Instructions

1. Preheat oven to 350 degrees.
2. Line cupcake tins with paper liners.
3. Sift flour, baking soda, and salt all together.
4. Mix the dry ingredients with a wire whisk for 3 minutes
5. In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
6. Add the egg, and vanilla
7. Mix well.
8. Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
9. Split the batter into two.
10. Add red food coloring to one batter and add yellow food coloring to the other bowl
11. Spoon the batters into their own cupcake tins until 2/3's filled.
12. Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
13. Cool for 10 minutes
14. Remove from cupcake tins to a wire rack until totally cooled.
15. Once cooled, peel the paper off the red cupcakes and put the cupcakes into a bowl, crumble them until fine crumbs
16. Take the yellow cupcakes and crumble into their own bowls.
17. Take the little tea cups and layer 1 TBSP of the red cake crumbs first.
18. Then repeat with the yellow crumbs
19. Repeat with both cake crumbs until you have two layers of red cake crumbs and two layers of yellow.

Icing Instructions

1. Sift together your sugar and salt in a large mixing bowl. The sifting will help keep your frosting from being too chunky, so we do not recommend skipping this step.
2. Add butter to the bowl and beat on low speed for a few minutes then increase to medium until the sugar and butter are thoroughly mixed.
3. Add the vanilla extract and then the milk a tablespoon at a time and continue mixing until you have a fairly soft, but yet stiff icing.
4. When you are happy with the consistency scoop out about 5 tablespoons of icing and place in a separate bowl for your green icing. Leave the remaining icing in the original bowl.

Yellow Icing Instructions

1. In the original bowl where the rest of the icing remains add 3-4 drops of yellow food coloring and stir until well blended. Add additional drops as needed to get a bright yellow icing.
2. Add the frosting to a large star tipped pastry bag.
3. Twist the open end of the pastry bag to force the frosting to the tip.
4. Pipe a little bit of frosting onto the top of the tea cups.

Green Icing Instructions

1. Add 1-2 drops of green food coloring to the 5 or so tablespoons of icing you have separate out and stir until well blended. Add more coloring as needed to get the green color you love.
2. Take the piping bag and cut the tip off to fit the leaf piping tip
3. Add in the green royal icing to the piping bag. Once you have added your rose element add 1 or 2 small leaves at the base of your rose

Red Rose Instructions

The red rose can be added either with an edible rose accent as I have done for my own or if you want a more custom look you can create your own with a rose pastry bag tip. Just adjust the icing recipe a bit to make a little extra and separate out some to a 3rd bowl and add red food coloring.

Notes

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