Jubilee cupcakes recipe

406 ratingsRate
  • Serves 12
  • 20 mins to prepare and 20 mins to cook
  • 207 calories / serving
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Royal wedding cakes HERO

Preheat oven to gas 5, 190°C, fan 170°C. Line a cup cake tin with cake cases.

Beat the butter and caster sugar until it is smooth and creamy. Gradually add the eggs, beating well until the mixture is emulsified.

Using a large metal spoon, fold in the vanilla extract, milk and flour.

Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15-18 minutes, until brown on top and springy to the touch.

Beat the butter, sugar and vanilla extract together.

Divide the butter cream into 2 bowls and colour with red or blue food colouring to the desired shade. Place each mixture in a piping bag with a large star-shaped nozzle and pipe on top of the cakes, or use a small palette knife to swirl cream on top. Dot cream with edible silver balls.

To make the crowns 
dust work surface with icing sugar, roll out and cut a
thin strip of ready made icing. Cut five V shapes along one side, then trim and join the 2 edges and place the crown on top.

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  • Ingredients

  • 150g (5oz) softened butter
  • 150g (5oz) golden caster sugar
  • 3 eggs, beaten
  • 1tsp vanilla extract
  • 2tbsp milk
  • 150g (5oz) self-raising flour
  • To decorate

  • 50g (2oz) butter, softened
  • 200g (7oz) icing sugar, sifted
  • ½tsp vanilla extract
  • blue food colouring
  • red colouring
  • edible silver balls
  • 250g (8oz) white ready-made icing
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  • Calories
    207
    10%
  • Sugar
    13g
    14%
  • Fat
    12.2g
    17%
  • Saturates
    7g
    35%
  • Salt
    0.4g
    7%
of an adult's Reference Intake daily amount.
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