Silver Spoon

Crown Cupcakes
Tried and tested

Crown Cupcakes

Recipe Submitted By: bakingmad

Bake these delightful crown cupcakes for the Queen's Diamond Jubilee and celebrate the occasion in style!

Preparation Time 1 hour
Baking Time 25 minutes
Portions 12
Skill Level Easy
Average Rating 5 stars
 

Crown Cupcakes Ingredients

150 grams Unsalted Butter
150 grams Caster Sugar (Silver Spoon Homegrown) Caster Sugar (Silver Spoon Homegrown)
3 Free Range Eggs (beaten) Free Range Eggs
150 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
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Additional Ingredients

For the topping and decoration

50 grams Unsalted Butter
200 grams Icing Sugar (Silver Spoon Homegrown) Icing Sugar (Silver Spoon Homegrown)
Ready to Roll Icing Ready to Roll Icing
Blue Ready to Roll Icing (Silver Spoon Create) Blue Ready to Roll Icing (Silver Spoon Create)
Silver Balls Silver Balls
Silver Balls Silver Balls
 

This recipe uses

  • Caster Sugar (Silver Spoon Homegrown)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Vanilla Extract (Nielsen Massey)
  • Icing Sugar (Silver Spoon Homegrown)
  • Ready to Roll Icing
  • Blue Ready to Roll Icing (Silver Spoon Create)
  • Silver Balls
  • Silver Balls

How to make Crown Cupcakes

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. Heat the oven to 180c, 160c fan, gas 4. Line a cup cake trays with 12 paper cupcake cases. method tip
  2. 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. method tip
  3. Stir in the flour and vanilla extract until smooth. method tip
  4. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
  5. Allow the cupcakes to cool completely.
  6. To make the buttercream: Mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary. method tip
  7. To make the buttercream: Mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary. method tip
  8. To make the buttercream: Mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary. method tip
  9. Place butter cream in a large piping bag fitted with a large star shaped nozzle. method tip
  10. Pipe the cakes with a swirl of butter cream and sprinkle with silver balls.
  11. To make the crowns, roll out a little of the ready to roll icings and cut into rectangles about 1 cm wide by 5cm, cut 'V' shapes out of one edge to make the crown points then wrap the strip into a circle and press the join together. Place crowns on top of the cakes just before serving (they can be made in advance and allowed to dry on paper for a day or two). method tip
  12. The cakes will keep for 3-4 days in a cake tin.
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Reviews

Read all reviews (3) | Average rating: 5 stars

"These cup cakes are the easiest I have tried very light I have also swopped the vanilla for coffee and decorated them with coffee beans "

11-07-2012 | Author: kenty224 | 5 stars

"fab and simple! the video really helps aswell...going to try this tomorrow"

17-11-2012 | Author: lordbakealot | 4 stars

"Easy to follow recipe - I baked my first cupcakes using this recipe and they turned out great! :) I added a bit of vanilla extract into the icing too, which flavoured it a bit more! "

03-06-2013 | Author: sgillott23 | 5 stars

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