Coronation Cupcakes
These Coronation Cupcakes are vanilla-flavoured cupcakes, topped with vanilla buttercream and a golden crown perfect for the coronation.
Servings: 12 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.