Name: Mini Crown Cupcakes
Prep time: 30 min
Cook time: 15 min
Cuisine: British
Ingredients: 110g butter, softened 110g sugar 110g plain flour 2 tsp baking powder 2 eggs 1 tsp vanilla extract; 110g soft butter 110g icing sugar; 125g each of ready-to-roll red, blue and white fondant icing Small gold smarties / dragees Red, white and blue jelly beans

Share

Ingredients

Cupcakes

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

Buttercream

110g soft butter
110g icing sugar

Decoration

125g each of ready-to-roll red, blue and white fondant icing
Small gold smarties / dragees
Red, white and blue jelly beans

Method

Preheat the oven to 180C / 350F / Gas Mark 4 and line mini muffin tins with 18 small paper cases.
Put the butter and sugar in a bowl and beat until pale and fluffy.
Sift the flour and baking powder into the butter mixture.
Add the eggs and vanilla and beat until just combined.
Spoon the mixture into the paper cases and bake for 12 to 15 minutes until risen, lightly golden and firm to the touch.
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.
Place the mini cupcakes on a cooling rack and when cool, spread a little of the buttercream on top of each cake.
Roll out the blue icing and then cut out circles large enough to just cover the tops of the mini cupcakes.
Roll out the red and white icing and cut this into strips.
Arrange the strips on top of the blue icing. If you wet the underside of the icing it should stick.
Finally dab a little buttercream on top of each of the mini cupcakes and place a gold dragee on top.