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1
Prepare the ingredients.
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2
Sift the flour and baking powder together.
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3
Sift the powdered sugar too, even if it has no cornstarch in it.
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4
Bring the butter and eggs to room temperature.
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5
Start by making the cupcakes.
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6
Put the butter in a bowl, add the powdered sugar and mix together with a whisk until the mixture turns pale.
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7
Beat the whole egg and egg yolk together.
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8
Add this to the butter-sugar mix little by little while mixing it in well.
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9
Add the sifted flour and baking powder.
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10
Mix well until the batter is no longer floury.
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11
Add the milk at the end and mix it in.
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12
Preheat the oven to 170 C. Spoon the batter into the cupcake or muffin cups.
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13
Adjust the number of cups filled depending on the size of the cups you're using.
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14
Bake in a 170 C oven for 25 to 30 minutes.
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15
The cupcakes are done when a bamboo skewer stuck in the middle of one comes out clean.
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16
Leave the cupcakes to cool down completely at room temperature.
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17
(If you try to add the buttercream while the cupcakes are still warm, the buttercream will melt.)
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18
Make the buttercream.
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19
Add 1 tablespoon of the powdered sugar (out of the 50 g) to the egg white, and beat it up into a meringue using a handheld mixer.
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20
When the meringue forms stiff peaks it's done.
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21
Add the rest of the powdered sugar to the butter, and beat well with a whisk until pale.
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22
Add the meringue to the butter-sugar mix in about 3 batches and mix well.
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23
It's done when it's creamy.
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24
When the cupcakes have cooled down completely, use a cake spatula to spread the buttercream on them so that the tops are rounded.
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25
When all the cupcakes are covered with buttercream, cool them down in the freezer.
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26
(This is to ensure the blue buttercream that will go on top won't get mixed with the base buttercream.)
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27
While the cakes are chilling, color the remaining buttercream blue.
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28
When the chilled buttercream on the cupcakes is hard enough that it doesn't stick to your finger, spread the cupcakes with the blue buttercream.
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29
Use a chocolate decorating pen or colored white chocolate to draw on Doraemon's facial features to finish.
