The Crazy Kitchen: Jubilee Cupcakes

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Sunday, 3 June 2012

Jubilee Cupcakes

I've been so busy recently that I haven't managed to do any Jubilee baking, but at the last minute I've managed to squeeze some in especially for Jenny's I Love Cake linky.

I decided to make vanilla cupcakes using the Primrose Bakery Recipe that I usually use and decorated some with Renshaws ready to roll icing and some with buttercream and Red, White & Blue peanut M&M's.

Vanilla Cupcakes

110g butter - softened - this time I used Stork Baking liquid
225g caster sugar
2 large eggs
120ml milk
tsp vanilla extract
150g SR flour
125g Plain flour

  • Cream the butter & sugar together
  • Add the eggs one at a time & beat
  • Add the milk & vanilla & beat again
  • Stir in the flour & mix well
  • Pour mixture into cupcake cases in a tin until half  full
  • Bake in a preheated 180 degree (C) oven for 20-25 minutes
  • Allow to cool on a wire rack

Vanilla Buttercream

55g butter - I used Stork this time & it turned out just as well as with the butter
30ml semi-skimmed milk, at room temperature
1tsp vanilla extract
250g icing sugar, sifted

  • Beat the butter, milk, vanilla & half the icing sugar together until pale & creamy
  • Add the remaining icing sugar & beat well again
  • Spoon the buttercream into an icing bag fitted with your chosen icing tip - I used my favourite Wilton 1M tip

For the Union Jack icing toppers

  • Cut a circle out of the blue icing using a round cookie cutter
  • Using the same cutter cut a circle out of the white icing & using a sharp knife cut into a cross
  • Then cut a circle out of the red icing and cut a smaller cross than you did with the white
  • for the remaining parts of the flag cut narrow strips of white icing & overlay them with a narrower strip of red & cut to desired length
  • Lay all pieces together using a dab of water to stick them
  • Pipe a blob of buttercream onto each cake and attach the Union Jack topper


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