Very royal cupcakes
I just couldn’t resist a very good excuse to use multicolour icing and piping, and what better event than The Marriage of the year. It was all thoroughly British. We went to Hyde Park to watch the wedding on big screens, saw a lot of flags, stood for the Queen’s Anthem, and then later played the Kate and William Drinking Game. Spiffing.
These cupcakes (save the fiddly icing) are beautifully simple to make, thanks to my friend Caroline’s failsafe victoria sponge/cupcake mix. Its a whizz. The icing is also very simple buttercream, with sugarflair food colouring used to create the blue and red. I can’t stress enough two important things 1) use sugarflair to get the best, brightest colours and 2) WEAR GLOVES when using the aforementioned colouring. I also made people eat these cupcakes with a fork. Not for poshness sake, but just to try and reduce staining to ones fingers during consumption…
Makes around 18 cupcakes
- 6 oz self-raising flour, sugar, butter
- 3 eggs, beaten
- 1 heaped teaspoon baking powder
- 1/2 teaspoon vanilla essence
- 250 g icing sugar
- 125 g butter
- red and blue food colouring
Preheat the oven to 180 oC, gas 4. Cream together the butter and sugar, then in alternate additions mix in the eggs and sifted flour, then finally the baking powder and vanilla essence. Spoon into paper cases, around 3/4 full. Bake for 20-25 mins until just golden and springy to touch. Cool on wire racks whilst making the buttercream. For this, simply use an electric mixer to beat together the butter and icing sugar, adding a little milk if you need to soften the consistency. Then separate into three bowls, and add blue or red food colouring to two of them. If piping, spoon the icing into bags fitted with nozzles, and pipe away. Leave to set in the fridge for a few hours, or overnight.
Just remember what I said about the colour staining. There might not have been blue blood at the party, but after these babies went around, there were definitely a few sets of blue teeth.