Jubilee cupcakes recipe

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  • Serves 12
  • 20 mins to prepare and 20 mins to cook
  • 383 calories / serving
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Preheat oven to Gas Mark 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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  • Energy 1613kj 383kcal 19%
  • Fat 15.1g 22%
  • Saturates 8.3g 42%
  • Sugars 49.8g 55%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 61.3g Protein 3.2g Fibre 0.6g


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