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How to make perfume-inspired cupcakes

By Lauren Carbran
 

We’re such big fans of perfume that we went one step further. Yes, everyone, meet the perfume-inspired cakes that will change your life. If you’re a perfume addict or simply have a sweet tooth – or both! – you’ll want to up your baking game with these gorgeous cupcakes…

Giorgio Armani Si Cupcakes

GIORGIOARMANICUPCAKE

Perfume inspo: notes of vanilla and rose

Cupcakes: vanilla and rose sponge with a creamy vanilla icing

Makes: 12

For the cakes

125g unsalted butter, softened

125g caster sugar

1/2 tsp vanilla extract

2 large eggs

125g self-raising flour

1 tsp rosewater

2 tbsp milk

For the icing

1 vanilla pod

400g icing sugar

150g soft unsalted butter

1 tbsp milk

12 fresh roses

 

To make the cakes

  1. Preheat the oven to 180°C, 160°C fan, gas mark 3.
  2. Put the butter and sugar into a bowl and beat together with an electric whisk or in a food processor until smooth and creamy.
  3. Add the vanilla extract, followed by the eggs, one at a time, adding one spoonful of flour after each egg and whisking until smooth. Fold in the rest of the flour.
  4. Add the rosewater and milk slowly, whisking to a soft dropping consistency. Spoon the mixture into 12 cupcake cases.
  5. Bake in the oven for 15-20 minutes or until the cakes are golden on top. Remove and place on a wire rack to cool completely.

To make the icing

  1. Split the vanilla pod in half lengthways with a sharp knife and scrape out the seeds. Put the seeds into a bowl with the rest of the icing ingredients (except the roses) and beat by hand or with an electric whisk until smooth.
  2. Fill a piping bag and nozzle with the icing and pipe onto the cool cakes.
  3. Cut the roses at the stems and arrange on top of the cupcakes.

 

Ghost WhiteLight Cupcakes

GHOSTCUPCAKE

Perfume inspo: notes of mandarin, vanilla and rose

Cupcakes: mandarin, vanilla and rose sponge with a violet flower icing

Makes: 12

 

For the cakes

125g unsalted butter, softened

125g caster sugar

1/2 tsp vanilla extract

zest of 1 mandarin

2 large eggs

125g self-raising flour

1 tsp rosewater

1 tbsp milk

For the icing

1 vanilla pod

400g icing sugar

150g soft unsalted butter

zest of 1 mandarin

about 1 tbsp milk

lilac food colouring

12-18 royal icing leaves

 

To make the cake

  1. Preheat oven to 180°C, 160°C fan, gas mark 3.
  2. Put the butter and sugar into a bowl and beat together with an electric whisk or in a food processor until smooth and creamy.
  3. Add the vanilla extract and mandarin zest, followed by the eggs, one at a time, adding one spoonful of flour after each egg and whisking until smooth. Fold in the rest of the flour.
  4. Add the rosewater and milk slowly, whisking to a soft dropping consistency. Spoon the mixture into 12 cupcake cases.
  5. Bake in the oven for 15-20 minutes or until the cakes are golden on top. Remove and place on a wire rack to cool completely.

To make the icing

  1. Split the vanilla pod in half lengthways with a sharp knife and scrape out the seeds. Put the seeds into a bowl with the rest of the icing ingredients (except the royal icing leaves) and beat by hand or with an electric whisk until smooth.
  2. Fill a piping bag and nozzle with the icing and pipe onto the cool cakes.
  3. Decorate with the royal icing leaves.

 

 

Thierry Mugler A*MEN cupcake

THIERRYMUGLERCUPCAKE

Perfume inspo: notes of chocolate, coffee and vanilla
Cupcakes:
chocolate, coffee and vanilla sponge with caramel icing

Makes: 12

 

For the cake

125g unsalted butter, softened

125g caster sugar

1/2 tsp vanilla extract

1/2 tsp strong coffee

2 large eggs

125g self-raising flour

1 tsp baking powder

2 tbsp drinking chocolate

I tbsp cocoa

1 tbsp milk

For the icing

1 vanilla pod

400g icing sugar

150g soft unsalted butter

1/2 tsp caramel flavouring

1/2 tbsp milk

 

To make the cake

  1. Preheat oven to 180°C, 160°C fan, gas mark 3.
  2. Put the butter and sugar into a bowl and beat together with an electric whisk or in a food processor until smooth and creamy.
  3. Add the vanilla extract and coffee, followed by the eggs, one at a time, adding one spoonful of flour after each egg and whisking until smooth.
  4. Fold in the rest of the flour, then add the baking powder, drinking chocolate, cocoa and milk. Whisk until smooth.
  5. Spoon the mixture into 12 cupcake cases, then bake in the oven for 15-20 minutes or until the cakes are springy to the touch. Remove and place on a wire rack to cool completely.

To make the icing

  1. Split the vanilla pod in half lengthways with a sharp knife and scrape out the seeds. Put the seeds into a bowl with the rest of the icing ingredients and beat by hand or with an electric whisk until smooth.
  2. Fill a piping bag and nozzle with the icing and pipe onto the cool cakes.
Cupcakes: Georgina Arnold 
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