Jubilee cupcakes



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.

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.


Step 1

Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake tin with 12 paper cupcake cases.

Step 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. Stir in the flour until smooth.

Step 3

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.

Step 4

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.

Step 5

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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