Coronation Cupcakes
These Coronation Cupcakes are vanilla-flavoured cupcakes, topped with vanilla buttercream and a golden crown perfect for the coronation.
Jump to Recipe
Baking Cups
How cute are these baking cups? They are perfect for these Coronation Cupcakes as always; I got them from Iced Jems.
I got the red, white and blue foil ones but they come in so many different colours and designs, perfect for every cupcake occasion.
Another reason I love them is that they open into little plates to catch any stray crumbs.
Vanilla Cupcakes
I went with a super simple vanilla cupcake for these Coronation cupcakes. You could add any kind of food flavouring or even food colouring you want to level them up.
If you wanted you could make these chocolate flavoured by adding cocoa powder, but you couldn’t use chocolate buttercream as you wouldn’t be able to add the food colouring to the buttercream.
Whenever I make cupcakes, I always start by creaming together the butter and sugar. There are a few reasons I do this. The main one is because it helps incorporate lots of air into the cupcakes, it also helps ensure that the ingredients are fully combined and you’re not going to end up with a stray lump of butter or sugar in the cupcakes.
Related Recipes
For the remainder of the ingredients, I used the same ratio of ingredients. I just find that it works perfectly and makes such a delicious, soft and moist cupcake.
I use the same amount of butter, sugar and flour and I use 1 large egg for every 50g of sugar I use. So, for example, in this recipe, I use 145g of butter, flour and sugar so I would use 3 large eggs.
If you were wanting to make more cupcakes and increase the amount of ingredients to 200g of butter, sugar and flour then you would use 4 large eggs.
Everyone has their go-to Vanilla Extract when they are baking and mine is Nielsen-Massey’s. I just absolutely love it; it gives the cupcakes such a lovely flavour. I do only use 1 tsp of it in this cupcake recipe, I think it is the perfect amount and doesn’t give an overwhelming vanilla flavour.
Baking the Cupcakes
To split the cupcake mixture equally between the 12 baking cups I use a small ice cream scoop. It is the perfect size and I know that every cupcake has the same amount of batter in it.
There are a few different ways to tell the cupcakes are baked. They should be golden brown in colour and spring back to their original shape if you gently press down on them.
The cupcakes need to be cooled completely before you can decorate them otherwise the buttercream will just slide off.
Buttercream
I went with a simple vanilla buttercream, just because it pairs so well with the vanilla cupcakes, and it is super easy to add food colouring. However, you can add any kind of flavour. However, you can’t make them chocolate, otherwise, you won’t be able to add the food colouring.
To make the buttercream super white I beat the butter in my stand mixer for 5-10 minutes until it was lovely and soft and supple.
I then added in the icing sugar and vanilla extract and continued to beat for another 5-10 minutes. The longer you beat the buttercream, the whiter in colour it should get. If you do have problems getting your buttercream super white, you could also add a teeny tiny amount of purple food colouring to counteract the yellow of the butter.
You need the white buttercream as part of the decoration on top of the cupcake, but it also makes it easier to add red and blue food colouring too.
Food Colouring
I have a few different food colouring brands that I love. I used navy blue from Colour Splash and red from Pro Gel. There are a few different red food colourings I love including Colour Mill and Sugarflair.
I used a navy-blue food colouring because that is what I had. I was planning on using a Royal Blue, but it turns out I didn’t have any left, so navy it was. You could use any shade of blue you fancy.
Piping Tips
So I used four different piping tips for the design on the top. I used a 1M, 2D, a large leaf and a french tip.
I split the buttercream into separate bags each with a different piping tip and got to work piping onto the top of the cupcakes.
The beauty of these cupcakes is you can do any design you want. I went with red swirls, stars, ruffles and more.
Cupcake Toppers
These crown cupcake toppers I got from Amazon. I thought they would be perfect for the top of the cupcake; I didn’t want anything that covered the buttercream decorations. There are so many different options.
Alternatives
If you wanted to make the cupcakes chocolate remove 25g of self-raising flour and replace it with cocoa powder and 20 ml of whole milk.
If you want to add in another type of flavouring, make the recipe as instructed and add in 1 tsp of any kind of flavour you want.
Equipment
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it for Later!
Coronation Cupcakes
Ingredients
For the Coronation Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Vanilla Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk (optional)
- Red Food Colouring
- Blue Food Colouring
Instructions
To Make the Coronation Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the remaining ingredients and whisk until they are all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Vanilla Buttercream
- Beat the butter for 5-10 minutes until it is soft and supple.
- Add in the icing sugar and beat until all the ingredients are incorportated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Beat for a further 5-10 minutes until the buttercream is lovely and white in colour.
- Split the buttercream into three separate bowls. Leave one bowl white and add red and blue food colouring to the other two bowls. Add the food colouring a little at a time beating in between each addition until you reach the desired colour.
- Split the three buttercreams into individual piping bags with different piping tips and pipe them onto the top of the cupcakes. Finish the cupcakes off by adding a crown cupcake topper.
Notes
- These cupcakes will last for 3+ days in an airtight container.