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

   


Please vote for me