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This recipe is classed as easy

Rating 3.10 / 5 (237 votes)

Prep time:
20 min
Cook time:
15 min
Makes 18

Be patriotic with Lisa Harris' simple cupcakes decorated a royal red, white and blue. Cut out these cute Union Jack flags to decorate your cupcakes.


1. Heat the oven to 180C/160 fan/gas 4. Line your cup cake tins with 18 paper cases.

2. Cream the butter with sugar using an electric mixer until pale, soft and light. Add eggs a little at a time, combining well after each addition.

3. Sift the flours into a separate bowl. Add a third of the flour to the butter mixture, beat well, and then beat in a third of the milk. Repeat until all the flour and milk has been added and the mixture is smooth.

4. Spoon mixture into cupcake cases. To make the ‘red, white and blue’ effect, push one raspberry into six of the cupcakes, and three blueberries into each of the remaining cupcakes so they are just covered by the mixture. Bake for about 15 minutes, until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then place on wire rack.

5. For the icing: beat butter, vanilla, milk and half the icing sugar until smooth. Gradually add the rest of icing sugar bit by bit and beat until soft and light.

6. Split the icing into three bowls. Dye one third red, the second royal blue, and leave the third white. Ice four of the cooled cupcakes with each of the colours to create a red, white and blue range. You can use a piping bag with a large star nozzle, or swirl the icing on with a teaspoon.

7. Finish each cupcake with our jubilee cupcake decorations of a Jubilee stamp or Jubilee Union Jack, for the final regal touch.


For the cupcakes

For the icing

  • 150 g unsalted butter
  • 1 tsp vanilla essence
  • 60 ml milk
  • 500 g icing sugar
  • Red & Blue food colouring

Tips and suggestions

Print out our special cupcake decorations to finish off your patriotic cupcakes.

Comments & Ratings

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Latest Comment


not being much of a cake maker, found this quite lengthy in the making, and unfortunately cakes looked really pale and unrisen, dont know where i went wrong as actually purchased better quality ingredients and took my time which I dont normally! oh well, the kids ate them anyway.

lesleyW16283 lesleyW16283  Posted 24 Dec 2012 6:27 PM

Thanks for the comments. You're quite right, Bekl69417 - this mixture is for 18 good sized cupcakes. You should have 6 red, 6 white and 6 blue. We have now updated the recipe.

What kind of colouring did you use, MichelleH? We used professional food colouring for our shoot, so that might be why you couldn't get the vibrant colour. They can be any shade of red and blue you like!

Lisa: Good Food Lisa: Good Food  Posted 01 Jun 2012 10:23 AM

Made delicious cupcakes with this recipe but again there is far too much mix for 12, my cupcakes looked more like muffins with the size that they were. I would also have halved all the measurements for the icing - it tasted great but I had enough to ice about 24 cakes when I only had 12!

BekI69417 BekI69417  Posted 31 May 2012 7:07 PM

Decided to make these for my daughters school Jubilee party tomorrow. There is too much batter for 12 cakes, can easily make 18 or 24 smaller ones. Couldn't get my blue or red icing as vibrant as the picture looked w/out making icing too watery! Wont use again.

michelleH91049 michelleH91049 Posted 30 May 2012 8:19 PM

Hi, I was going to try out this recipe today but was just wondering what gas mark to cook the cakes at? Also do you know what size of cupcake case would be best to use?

AlexandraK79917 AlexandraK79917 Posted 27 May 2012 11:15 AM