I looked through lots of photos from Marie Antoinette for inspiration and although I probably couldn’t bake any French pastries to save my life, was inspired to use a stuffed cupcake as her main dessert. Here is the recipe I used for the plain white cake (check out the reviews too – you need to add extra milk to keep the batter from getting too dry).
For the stuffing, I just mixed whipped cream with raspberry preserves and used a piping tip to fill after the cakes were baked. Here is the recipe for the buttercream icing – I added a few tablespoons of jam to it as well. Double the icing recipe if you plan on making more than 2 dozen cupcakes. Oh and leftovers will need to be stored in the fridge because of the whipped cream.
Mmmm, now which one shall I start with first?