Jubilee Cupcakes

Name: Jubilee Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 serving
Ingredients: 125 grams / 4½oz unsalted butter; 125 grams / 4½oz castor sugar; 2 large eggs; 125 grams / 4½ oz self-raising flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 2-3 tablespoons milk; 1 Pinch salt; 55 grams / 2 oz Unsalted butter; 190 grams / 6,5 oz Icing sugar; 67 grams raspberries, fresh or frozen; Decoratons:; Jelly bean sweets; Smarties (sugar coated chocolate buttons); red, white & blue cake sprinkles

User Reviews

5.0

3 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
55 mins
Servings
12
Course
Dessert, Snacks
Cuisine
British

Jubilee Cupcakes

Katherine Stark

Report

These easy and delicious vanilla cupcakes are made with a fresh raspberry buttercream and topped with patriotic red, white and blue sweets and sprinkles! Perfect for a Platinum Jubilee Street Party.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

125 grams / 4½oz unsalted butter softened
125 grams / 4½oz castor sugar
2 large eggs
125 grams / 4½ oz self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2-3 tablespoons milk
1 Pinch salt

For the Raspberry Buttercream:

55 grams / 2 oz Unsalted butter softened
190 grams / 6,5 oz Icing sugar
67 grams raspberries, fresh or frozen sieved (giving 40 ml puree)
Decoratons:
Jelly bean sweets pick out the red and white jelly beans
Smarties (sugar coated chocolate buttons) pick out the blue and red Smarties
red, white & blue cake sprinkles

Add to Shopping List

Instructions

Preheat the oven to 180°C.
Line a 12 bun tray or shallow muffin tray with paper cupcake cases.
Put all the cake ingredients except the milk in a food processor or stand mixer, adding a pinch of salt, and blitz/mix on a high speed until thoroughly mixed. (Don't over mix).
Then pour in 2 tablespoons milk and process again till you have a smooth, flowing cake batter.
Using a spoon and a rubber spatula, divide the batter equally between the paper cases.
Bake for 18 – 20 minutes until they spring back to the touch.
Cool cupcakes on a wire rack.
To make the raspberry buttercream put the butter, icing sugar and raspberry puree into a bowl and mix well with a fork until smooth.
Once the cakes are cooled spoon on a generous amount of buttercream and swirl with the back of a spoon to distribute evenly.
Now for the fun bit, let you imagination go wild and decorate the cakes any way you wish with the sweets and sprinkles.