Jubilee Cupcakes
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5
2 reviews
Excellent
Jubilee Cupcakes
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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.
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Ingredients
- 125 grams unsalted butter softened, 4½ oz
- 125 grams caster sugar 4½ oz
- 2 egg large
- 125 grams self-raising flour 4½ oz
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1 Pinch salt
For the Raspberry Buttercream:
- 55 grams unsalted butter softened, 2 oz
- 190 grams icing sugar 6.5 oz
- 67 grams raspberries sieved (giving 40 ml puree, fresh or frozen
- Decoratons:
- jelly beans pick out the red and white jelly beans, sweets
- Smarties pick out the blue and red Smarties, sugar coated chocolate buttons
- Cake sprinkles red, white & blue
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.
Notes
- If using frozen raspberries thaw first or defrost in microwave for a minute.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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