Crown cupcakes

  • Total Time

    1h 25m
    • Prep Time

      1h 0m
    • Bake Time

      25m
  • Serves

    12


Bake these delightful crown cupcakes and feel like a princess!

Method

  1. Heat the oven to 180c (160c fan, gas mark 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. 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.

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

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