Skip to navigation Skip to content
Three cupcakes with buttercream and coloured crowns on top

Crown cupcakes

Read reviews
3.88 stars based on 25 ratings

Bake these delightful crown cupcakes and feel like a princess!

Key Information

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

Membership sign up

Membership-sign-up[1] Sign up

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