Royal Cupcake Ingredients
- 150g (5oz) self-raising flour
- 150g (5oz) caster sugar
- 100g (4oz) butter, softened
- 3 tbsp milk
- 2 large eggs
- 1/2 tsp vanilla extract
Royal Cupcakes Butter Icing
- 100g (4oz) butter, softened
- 225g (8oz) sifted icing sugar
- 1/2 tsp vanilla extract
Royal Cupcake Topping to decorate
Finish off with the following
- For a royal feel try silver hearts
- Silver balls
- 100’s and 1000’s,
- Coloured sweets
- Plain or white chocolate curls or shavings
Cake tin needed for these Royal Wedding cupcakes
12-hole muffin tin
Royal Cupcakes Makes 12 cakes
Royal Cupcakes How To Make
- Preheat the oven to 180°C/Fan 60°C/gas 4. Put the muffin cases into the muffin tin, so that the Royal cupcakes keep a good even shape as they bake.
- Now measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.
- Bake the cupcakes for 20-25 minutes or until risen and golden brown. Lift the paper cases out of the tin and cool the royal wedding cup cakes on a wire rack until completely cold before icing.
- To make the butter icing for the Royal cupcakes, beat together all the icing ingredients to give a creamy thick icing, then smooth over the cold cupcakes.If decorating with chocolate curls, allow the chocolate bar to reach room temperature then shave using a vegetable peeler.
Royal Cupcakes they’re so Yummy I need to Make More
To make a double quantity of cupcakes or are using smaller tin, you can prepare your cupcake mixture in one go spoon it into the paper cases ready to go into the oven. Bake only one tray of cupcakes at a time though.
Royal Cupcakes For Chocoholics
Make chocolate or coffee icing, add 2 tbsp of cocoa powder 1 tsp of coffee essence to the butter icing.
Cupcake Difference
Cupcakes are a different shape to fairy cakes,the cases in are deeper and have less angular sides.
