Jubilee cupcakes
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Jubilee cupcakes
- Prep time:
- 30 min, plus overnight for allowing the decorations to set
- Cook time:
- 25 min
- Serves:
- Makes about 12 cupcakes
Turn heads at your Jubilee street party with these simple cupcakes topped with flags and crowns
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Ingredients
For the icing
- 50 g butter
- 200 g icing sugar
- 50 g each, red, white and blue sugar paste or ready to roll icings sugar sprinkles
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Heat the oven to 180C/160 fan/gas 4. Line a cup cake tin with 12 paper cupcake cases.2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. Stir in the flour until smooth.
3. Spoon into the cupcake cases and bake for 20-25 minutes until golden brown and just firm to the touch.
4. For the butter cream: place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Place in a piping bag with a large star nozzle and pipe on top of the cakes. Decorate with sugar sprinkles.
5. To make the crowns and flags, draw a simple crown and flag shape onto card and cut out to use as a template. Dust work surface with a little icing sugar. Roll out the sugar paste or ready to roll icing thinly then using a sharp knife cut out the shapes from different colour icings. To add the stripes, cut out very thin strips and place on top, using a very slightly damp paintbrush to paint the icing and stick it in place.
6. Allow the shapes to dry on baking parchment overnight- they will keep for up to a month in a dry place, but once on the cakes will soften, so add them on the day.
Recipe provided by The Flour Advisory Bureau
This recipe is classed as easy
Avg User rating
3.30 / 5 (46 votes cast)
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