Union jack cupcakes - recipe

Union jack cupcakes

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  1. 1

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line 2 x 12-hole muffin tray with the paper cases of your choice.

  2. 2

    Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.

    For this step you'll need:

    • 200g Butter (unsalted)
    • 200g White caster sugar
  3. 3

    Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.

    For this step you'll need:

    • 4 Egg(s) (free range)
    • 200g Plain white flour
  4. 4

    Divide the mixture between the paper cases filling only to half the height.

  5. 5

    Place in the oven and bake in the oven for about 12 – 15 minutes minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.

  6. 6

    Cool the cakes on a wire cooling rack. Wrap in cling film to keep for up to a day in a cool dry place. If you want to make the cupcakes in advance – wrap and freeze.

  7. 7

    To decorate, mix together 200g fondant icing sugar. Add water a tsp at a time until the icing has a smooth consistency that will cover the back of spoon. Brush the cakes with a little melted apricot jam. Spoon a little icing onto each cupcake and by turning the cakes round gently the icing should flow gently to the edge of the cupcakes. Let the icing set firmly.

    For this step you'll need:

    • 200g Fondant icing sugar
  8. 8

    Using either any left over coloured fondant icing or designer icing to decorate the cupcakes using a union jack flag as a guide.

    For this step you'll need:

    • Designer icing (blue)
    • Designer icing (red)

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