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Red, White and Blue Jubilee Cupcakes

Red, White and Blue Jubilee Cupcakes

Recipe Submitted By: bakingmad

These little cupcakes will be much admired at your street party so why not get everyone involved in making and icing them ready for the big day?!

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

Red, White and Blue Jubilee Cupcakes Ingredients

150 grams	Unsalted Butter (at room temperature)
150 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs (beaten)
150 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Vanilla Extract (Nielsen Massey)

Additional Ingredients

For the icing

3 tbsp	Apricot Jam (warmed and sieved)
	Icing Sugar (Silver Spoon Homegrown) (for dusting)
	White Ready To Roll Icing (Silver Spoon Create)
	Red Ready to Roll icing (Silver Spoon Create)
	Blue Ready to Roll Icing (Silver Spoon Create)

This recipe uses

How to make Red, White and Blue Jubilee Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 180°C, 160°C fan, Gas 4. Line a cup cake trays with 12 paper cupcake cases.
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.
Stir in the flour and vanilla extract until smooth.
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
Allow the cupcakes to cool completely then brush the tops with a little warmed apricot jam.
Dust the work surface with a little icing sugar. Lightly knead the ready to roll icings and roll out thinly. Using a biscuit cutter, cut circles of icing to cover the cakes and place on top. Roll and shape crowns, or union jacks and place on top. To stick the layers of icings together use a very slightly damp artists paintbrush to brush the icing with the tiniest amount of water- don’t make the icing wet or it will become sticky.
Once iced keep the cake in a cake tin for 2-3 days, do not store in a plastic container or the icing will become soft.

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