Jubilee Cupcakes

Name: Jubilee Cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 12 Servings
Cuisine: British
Ingredients: 50g unsalted butter, softened; 150g golden caster sugar; 1 large egg; 100ml buttermilk; 50ml vegetable oil; 1 tsp vinegar; 145g plain flour; 1tsp bicarbonate of soda; 4 tsps cocoa; 2 tsps red food colouring paste or gel

preparation 30 minutes
cook time 20 minutes
Serves 12

Rich red chocolate sponge, creamy vanilla frosting and fruity conserve combine to make the perfect red, white and blue celebration cupcakes

Recipe courtesy of Bonne Maman

Ingredients Method

50g unsalted butter, softened
150g golden caster sugar
1 large egg
100ml buttermilk
50ml vegetable oil
1 tsp vinegar
145g plain flour
1tsp bicarbonate of soda
4 tsps cocoa
2 tsps red food colouring paste or gel

Line a cupcake tin with 12 large cases. Heat oven to 180°C/Fan 160°C/Gas 4. Put the butter and sugar in a bowl and beat with an electric whisk until light and fluffy. Gradually beat in the egg, buttermilk, oil and vinegar.

Add the flour, bicarb and cocoa with a large pinch of salt and beat everything together until smooth. Lastly beat in the red food colouring, adding extra if needed to produce a deep red mixture.

Spoon the mixture into the cupcake cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.

Meanwhile make the frosting. With the electric whisk, gradually beat the icing sugar into the butter. Add all the soft cheese and beat together for a good 5 minutes until light and fluffy.

Pipe or spread the cold cupcakes with a ring of the frosting. Spoon the conserve into the centre and decorate with sugar crowns.

Ingredients

50g unsalted butter, softened

150g golden caster sugar

1 large egg

100ml buttermilk

50ml vegetable oil

1 tsp vinegar

145g plain flour

1tsp bicarbonate of soda

4 tsps cocoa

2 tsps red food colouring paste or gel

Method

Add the flour, bicarb and cocoa with a large pinch of salt and beat everything together until smooth. Lastly beat in the red food colouring, adding extra if needed to produce a deep red mixture.

Spoon the mixture into the cupcake cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.

Meanwhile make the frosting. With the electric whisk, gradually beat the icing sugar into the butter. Add all the soft cheese and beat together for a good 5 minutes until light and fluffy.

Pipe or spread the cold cupcakes with a ring of the frosting. Spoon the conserve into the centre and decorate with sugar crowns.