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Annabel Karmel
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Mini Crown Cupcakes

Bake-up a batch of these charming crown cupcakes. Small & bite size, they’re the perfect addition to any royal afternoon tea.

Nut Free
Prep Time: 30 mins
Cook Time: 12-15 mins
Serves: 9
Great for:  Kids 4+ Years


110 g butter, softened
110 g sugar
110 g plain flour
2 tsp baking powder
2 eggs
1 tsp vanilla extract


110 g soft butter
110 g icing sugar


125 g each of ready to roll red, blue and white fondant icing
small gold dragees
red, white and blue jelly beans
  1. Preheat the oven to 180 C / 350F / Gas 4 and line mini muffin tins with 18 small paper cases.
  2. Put the butter and sugar in a bowl and beat until pale and fluffy.
  3. Sift the flour and baking powder into the butter mixture.
  4. Add the eggs and vanilla and beat until just combined.
  5. Spoon the mixture into the paper cases and bake for 12 to 15 minutes until risen , lightly golden and firm to the touch.
  6. To make the buttercream, beat the  butter and then gradually add the icing sugar one tablespoon at a time until you get a smooth icing.
  7. Place the mini cupcakes on a cooling rack and when cool, spread a little of the buttercream on top of each cake.
  8. Roll out the blue icing and then cut out circles large enough to just cover the tops of the mini cupcakes.
  9. Roll out the red and white icing and cut this into strips.
  10. Arrange the strips on top of the blue icing. If you wet the underside of the icing it should stick.
  11. Finally dab a little buttercream on top of each of the mini cupcakes and place a gold dragee on top.

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