jubilee cupcakes recipes

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jubilee cupcakes recipe 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 red food colouring blue food colouring edible silver balls 250g (8oz) white ready-made icing 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