Skip to content
Coronet cupcakes recipe

Coronet cupcakes recipe

2 ratings

Indulge your taste buds with these decadent Coronet cupcakes! The perfect combination of vanilla sponge and rich buttercream frosting, these cupcakes are beautifully adorned with gold accents and shimmering gems. See method

  • Makes 12
  • Takes 50 mins plus cooling
  • 421 calories / serving


  • 150g baking spread
  • 150g caster sugar
  • 2 large eggs
  • 150g self-raising flour​
  • 3 tbsp milk
  • 1 tsp vanilla extract​

To decorate

  • 150g butter, softened
  • 300g icing sugar, sifted
  • 15g tube violet extra-strong food colour gel
  • 60 mini gems, 12 yellow set aside
  • gold glitter spray
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    9g 45%
  • Sugars

    43g 47%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 55.7g Protein 3.5g Fibre 0.6g


  1. Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole fairy cake or cupcake tin with fairy cake cases. Use an electric whisk to cream together the butter and sugar until light and fluffy. Beat the eggs in, one at a time, then fold through the flour.
  2. Mix together the milk and vanilla extract, then fold into the cake mixture. Divide between the cake cases and bake for 18-20 mins. Leave to cool in the tin for 10 mins, then transfer to a rack to cool.
  3. Whisk the butter in a bowl. Add the icing sugar in 3 stages, whisking until smooth and fully combined. Add the full contents of the tube of violet food colouring and mix well.
  4. Use a teaspoon to scoop the risen tops from the cupcakes, starting near the edge of the cakes. Cut each round top into 4, then spray with a little gold glitter spray and set aside.
  5. Put 2 tbsp buttercream in a piping bag and set aside. Put the remaining buttercream in a second piping bag and snip a 2cm hole in the end. Pipe 4 elongated blobs on each cupcake – start near the edge of the cupcake and draw inwards towards the centre as you pipe.
  6. Top with the gold-sprayed cake trimmings, standing them upright between each blob of buttercream. Cut the non-yellow gems in half; stick to the buttercream.
  7. Snip a 5mm hole in the second piping bag and pipe blobs of buttercream in the centre of each cake. Spray the 12 yellow mini gems gold, then place on top of the cakes. To serve, spray each cake with a little gold mist.

See more Cupcake recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.