University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

Twitter: @EatRainbowLove
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Monday, 4 June 2012

Jubilee cake and cupcakes!

Most of the cupcakes are filled with raspberry jam so resemble mini victoria sponges (perfectly British for the Queen's Jubilee!), and both the cupcakes and the cake are topped with delicious vanilla buttercream. I am aware that the fruit flag pattern on the cake isn't exactly what the flag looks like, but I didn't have enough blueberries to do triangles or any raspberries for the diagonal lines so I just did what I could... I made these with my friend Leah, and it was so much quicker and more fun baking with someone else! We didn't have any red, white and blue sprinkles, but the union jack cupcake cases make up for it, and multi-coloured sprinkles still look cute. This is a really easy recipe to follow, so give it a try and make someone smile this bank holiday weekend :)

Makes 8 cupcakes and one small sponge
- 125g soft margarine
- 125g caster sugar
- 2 medium eggs, whisked
- 1/2 tsp vanilla essence
- 125g self-raising flour, sieved
- 1/2 tsp baking powder

For the buttercream:
- 150g unsalted butter
- 225g icing sugar
- 2 tbsp hot milk
- 1 tsp vanilla extract

Toppings and decorations
- few spoonfuls of raspberry jam
- sprinkles
- strawberries and blueberries

1. Pre-heat the oven to 180 degrees, line a muffin tin with 8 cupcake cases, and grease a small rectangular oven-proof dish or tin for the sponge.
2. In a large mixing bowl, cream together the margarine and sugar until light and fluffy. Gradually whisk in the eggs, vanilla essence, flour and baking powder until there is a smooth batter. Spoon into the cupcake cases (about 2/3's full) and pour the remains into the greased dish.
3. Bake in the oven for around 12 minutes for the cupcakes, and slightly longer for the sponge. Leave to cool on a wired rack.
4. Meanwhile, make the buttercream by whisking together the butter, sugar, milk and vanilla essence until smooth. Set aside.
5. To fill the cupcakes with jam, I used a cupcake plunger which removes the core of the cake. However, you can use a knife to do this it just takes a little longer.

6. Fill the centre with raspberry jam. If you want, you can put the sponge tops back on or leave it as it is.
7. Spread both the cake and cupcakes with the buttercream, use sprinkles and/or fruit to decorate and voila.
Enjoy :)

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