These cupcakes were originally made for The Royal Wedding last year, yet we think they’d make a great addition to a Jubilee Party, and (save the fiddly icing) are beautifully simple to make. Its a whizz. The icing is also a very simple buttercream, with sugarflair food colouring used to create the blue and red. I can’t stress enough two important things 1) use sugarflair to get the best, brightest colours and 2) WEAR GLOVES when using the aforementioned colouring. I also made people eat these cupcakes with a fork. Not for poshness sake, but just to try and reduce staining to ones fingers during consumption…
Makes around 18 cupcakes
- 6 oz self-raising flour, sugar, butter
- 3 eggs, beaten
- 1 heaped teaspoon baking powder
- 1/2 teaspoon vanilla essence
- 250 g icing sugar
- 125 g butter
- red and blue food colouring
- Preheat the oven to 180 oC, gas 4.
- Cream together the butter and sugar, then in alternate additions mix in the eggs and sifted flour, then finally the baking powder and vanilla essence.
- Spoon into paper cases, around 3/4 full.
- Bake for 20-25 mins until just golden and springy to touch.
- Cool on wire racks whilst making the buttercream.
- For this, simply use an electric mixer to beat together the butter and icing sugar, adding a little milk if you need to soften the consistency.
- Then separate into three bowls, and add blue or red food colouring to two of them. If piping, spoon the icing into bags fitted with nozzles, and pipe away. Leave to set in the fridge for a few hours, or overnight.
Just remember what I said about the colour staining. There might not be blue blood at your party, but after these babies go around, there may definitely be a few sets of blue teeth…
For more bakey, cakey goodness, visit www.thebakeescape.co.uk