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Jubilee Cupcakes

Posted by laura on November 19 2013.

Jubilee Cupcakes

This weekend everyone across Britain can’t wait to celebrate Queen Elizabeth’s Diamond Jubilee, at Polestars so we’re making Jubilee Cupcakes.. We all know that The Queen loves her cake and what better way to enjoy our extra two days off work than by having a good old fashioned knee’s up and making a batch of delicious cupcakes for all our friends and family to enjoy on the day!

Make your own Jubilee Cupcakes

If you fancy making your own cupcakes, see our recipe below! If you want your own Cupcake Decorating Party or to plan a Vintage Afternoon Tea party please give our office a call on 020 7274 4865 and a member of our team will help you with any of our Hen Parties.

Jubilee Cupcakes Ingredients:

  • 150 grams            Unsalted Butter
  • 150 grams            Golden Caster Sugar
  • 150 grams            Self Raising Flour
  • 3 x                          Free Range Eggs (Beaten)
  • 1 tsp                      Vanilla Extract

Decorative Ingredients:

  • 200 grams            Icing Sugar
  • 50   grams            Unsalted Butter
  • Union Jack cake toppers; or red, white and blue ready to roll icing to make your own!

How to make your Jubilee Cupcakes

  • Heat the oven to 180c, 160c fan, gas 4.
  • Line a cup cake tray with 12 paper cupcake cases.
  • 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 and vanilla extract until smooth.
  • Place heaped dessertspoon into each cupcake case,
  • Bake for 20-25 minutes until golden brown and just firm to the touch.
  • Allow the cupcakes to cool completely.

To make your Jubilee Cupcakes Icing:

  • Mix the butter and icing sugar together until light and fluffy.
  • Place butter cream in a large piping bag fitted with a large star shaped nozzle.

To make your Union Jacks:

(These can be made in advance and allowed to dry for 1-2 days)

  • Roll out a little of the ready to roll icings.
  • Use blue as your base.
  • Place white strips across the base.
  • Top the white strips with thinner red strips.
  • Place them carefully on top of the cakes just before serving.

The cakes will keep for 3-4 days in a cake tin and we hope you enjoy them!

Image Copyright University of Exeter

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