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Three cupcakes with buttercream and coloured crowns on top Tried & Tested

Crown cupcakes

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3.6 stars based on 15 ratings

Bake these delightful crown cupcakes and feel like a princess!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the buttercream and decoration

  • 50g 1⅞ oz Butter (unsalted)
  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Red sugar paste icing
  • Blue sugar paste icing
  • Silver balls

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

  2. Classic mode Step 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.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 150g 5⅜ oz White caster sugar (we use Silver Spoon) White caster sugar
    • 3 3 Egg(s) (free range) beaten
  3. Classic mode Step 3

    Stir in the flour and vanilla extract until smooth.

    Ingredients for this step

  4. Classic mode Step 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. Classic mode Step 5

    Allow the cupcakes to cool completely.

  6. Classic mode Step 6

    To make the buttercream, mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  7. Classic mode Step 7

    Place buttercream in a large piping bag fitted with a large star shaped nozzle. Pipe the cakes with a swirl of butter cream and sprinkle with silver balls.

    Ingredients for this step

    • Silver balls
  8. Classic mode Step 8

    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).┬áThe cakes will keep for 3-4 days in a cake tin.

    Ingredients for this step

    • Red sugar paste icing
    • Blue sugar paste icing