If you have the time and are feeling creative why not make some sugar paste flags and crown to decorate a few of the cupcakes, and use sugar sprinkles in red, white and blue to save time on the rest of them.
|Values shown are approximate.|
Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake tin 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 until smooth.
Spoon into the cupcake cases and bake for 20-25 minutes until golden brown and just firm to the touch. To make the butter cream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth.
Place in a piping bag with a large star nozzle and pipe on top of the cakes. Decorate with sugar sprinkles. To make the crowns and flags, draw a simple crown and flag shape onto card and cut out to use as a template. Dust work surface with a little icing sugar.
Roll out the sugar paste or ready to roll icing thinly then using a sharp knife cut out the shapes from different colour icings. To add the stripes, cut out very thin strips and place on top, using a very slightly damp paintbrush to paint the icing and stick it in place. Allow the shapes to dry on baking parchment overnight- they will keep for up to a month in a dry place, but once on the cakes will soften, so add them on the day.
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