Diamond Jubilee: Britain goes crazy for Queen’s special party 

foodordeath:

Jubilee Cupcakes! 

Ingredients 

• 150g caster sugar
• 150g butter
• 130g self-raising flour
• 20g cornflour
• 3 medium eggs
• 30ml milk
• 1 tsp vanilla extract

For the buttercream

• 250g butter, room temperature
• 500g icing sugar
• 1 tsp vanilla extract
• 30ml milk

You will also need: 

• Deep muffin tray
• 12 cake cases (Union Jack cases can be found here)
• Piping bag
• 1M nozzle
• Red, white and blue sprinkles
• Union Jack picks

Method

1. Preheat your oven to 160°C/320°F/Gas Mark 3. Place 12 cases in your muffin tin. 
2. Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes)
3. Combine the flour and cornflour. 
4. Add 1 egg, 1 third of the flour mix and a splash of milk and beat until just combined and repeat until all the ingredients are added.
5. Divide the batter between the 12 cases and bake for 20-25 minutes depending on your oven.
6. Cool in the tins for 10 minutes before moving to a wire cooling rack.

To make the buttercream

1. Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.
2. Pour the milk gradually if you need to loosen the mixture.

Piping a swirl 

1. Attach the nozzle to the piping bag and place in a tall glass, pulling the bag down around the glass. Fill the bag 2/3 full with the buttercream and twist at the top of the bag to close.
2. To pipe a swirl, apply pressure to the top of the bag and pipe a star shape in the middle of the cake. Release the pressure and pull up quickly.
3. Then, start at the outside edge of the cake and pipe around the star and build up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull up quickly.
4. Add the sprinkles and a flag.

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