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Coronet cupcakes recipe

3 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

Ingredients

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
1765kj
421kcal 21%
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

Method

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.
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.
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.
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.
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.
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.
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.

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