Additional Ingredients

For the topping and decoration

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

How to make Crown Cupcakes

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1. Heat the oven to 180c, 160c fan, gas 4. Line a cup cake trays with 12 paper cupcake cases.
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.
3. Stir in the flour and vanilla extract until smooth.
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.
7. To make the buttercream: Mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary.
8. To make the buttercream: Mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary.
9. Place butter cream in a large piping bag fitted with a large star shaped nozzle.
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).
12. The cakes will keep for 3-4 days in a cake tin.

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