Union Jack Cupcakes Recipe
These patriotic British flag cupcakes with Union Jack fondant toppers are perfect for street parties and fun party food to celebrate the Coronation!
Servings: 12 cupcakes
Ingredients
- 175 g softened butter
- 175 g golden caster sugar
- 3 large eggs
- 175 g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
To decorate:
- 75 g softened butter
- 175 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- 600 g white fondant icing
- red and blue gel food colourings
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
- Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
- Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden and springy to the touch.
- Once the cakes are cooked, transfer to a wire rack to cool.
- Whilst the cakes are cooling, make the buttercream icing:
- Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
- Add the milk in small splashes until the icing is at the correct consistency for piping.
- Colour the fondant icing - leave 200g plain white, colour 250g blue and colour 150g red.
- Roll out the blue fondant icing on a worktop dusted with icing sugar. Using a round circle cutter the same size as the top of your cupcakes, cut out 12 circles for the base of the toppers.
- Once the cakes are cool, pipe a small flat swirl or spread buttercream over each one. Carefully place a blue fondant circle on top, pressing gently around the edges to mould it to the top of the cake.
- Roll out the white fondant. Cut circles from the white fondant using the same circle cutter as before. Cut a thick cross from each white circle and add to the top of each cake, using water to fix them in place if needed.
- Cut diagonal cross pieces from the remaining white fondant circle pieces and add them to the cakes.
- Roll out the red fondant. Cut circles from the red fondant using the same circle cutter as before. Cut a thinner cross from each red circle and add to the top of each cake.
- Cut thin diagonal cross pieces from the remaining red fondant circle pieces and add them to the cakes to finish.