Diamond Jubilee Cupcakes Part II

1 June 2012

So, on Wednesday we created our cupcake wrappers and toppers.  Today we will be making the cupcakes with my favourite cupcake recipe by Nigella Lawson, icing them and then adding our creations.
Cupcake Recipe

125g self-raising flour
125g castor sugar
 125g soft unsalted butter
2 eggs
Half a teaspoon of real vanilla extract
Approx 2 tablespoons milk
1 x 12-bun muffin tin
Buttercream Icing

140g soft unsalted butter
280g icing sugar
Half a teaspoon of real vanilla extract
1-2 tablespoons milk


Pre-heat the oven to 200 degrees.  Line the tin with your paper cases.
Cream the butter and sugar, add the vanilla extract with the eggs and beat until smooth.
Sift in the flour slowly and add milk until a smooth dropping consistency has formed.
TIP: Do not overbeat the mixture.
Spoon the mixture into each case and cook for 15-20 minutes.
Once golden, remove and place on a wire-rack to cool.

Before icing the cakes, place the wrapper around the cupcake.
For the icing - ceam the butter and icing sugar and then add the vanilla extract.  Add tiny amounts of milk until the perfect consistency has formed.  Once the cakes have cooled - ice them as you wish and then add the toppers.

I went for a walk today in Oxford - here are some Jubilee Themed Pictures - yes - these are cakes!!
You can find these at The Cake Shop in the Covered Market.

Have a wonderful Jubilee Weekend :)

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