Red, White and blue Jubilee Cupcake

As we approach the Diamond Jubilee Day, I been looking for party goodies for our little get together.

Red, White and Blue Jubilee Cupcakes

These little cupcakes will be much admired at your street party so why not get everyone involved in making and icing them ready for the big day?!

Preparation Time:        1 hour

Baking Time:               25 minutes

Portions:                      12

Skill Level:                  Easy

Ingredients

150g    Butter (Room Temperature)

150 g   Golden caster sugar

3          Beaten egg

150g    Self raising flour

1tsp     Vanilla extract

Method

Heat the oven to 180c, 160c fan, gas 4. Line a cup cake trays with 12 paper cupcake cases.

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 and vanilla extract until smooth.

Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.

Allow the cupcakes to cool completely then brush the tops with a little warmed apricot jam.

Dust the work surface with a little icing sugar. Lightly knead the ready to roll icings and roll out thinly. Using a biscuit cutter, cut circles of icing to cover the cakes and place on top. Roll and shape crowns, or union jacks and place on top. To stick the layers of icings together use a very slightly damp artists paintbrush to brush the icing with the tiniest amount of water- don’t make the icing wet or it will become sticky.

Once iced keep the cake in a cake tin for 2-3 days, do not store in a plastic container or the icing will become soft.

 Recipe by Baking Mad