I know many parties are being planned to celebrate the Queen’s Jubilee, and cup cakes are ideal and. can be fun to decorate in the spirit of the occasion. Here I have made numbers for the top but you can do whatever you like. They look good in Union Jack paper cases which are obtainable from Lakeland, as also is the two tier cake stand. This recipe makes 12 but can be multiplied to give the required number of cakes. You will need a 12 hole deep bun tin, a round fluted cutter approx 5cm / 2in. and for the numbers either moulds or cutters Alternatively they can be piped with red icing.
- 110g (4oz) margarine
- 110g (4oz) caster sugar
- 2 eggs
- 175g (6oz) self-raising flour
- 1 teaspoon vanilla extract
- 225g (8oz) white sugar paste (roll out icing)
- red food colouring
- 2 tablespoons apricot glaze or sieved apricot jam.
Heat the oven to Gas 5 / 195C. Put the paper cases in the bun tins.
Cream together the margarine and the sugar until light and fluffy, gradually beat in the eggs then fold in the flour and vanilla. Divide between the tins and bake for approximately 20 minutes or until firm and golden brown. Leave to cool.
Topping: Heat the apricot glaze or jam and brush the tops of the cakes. On a board dusted with cornflour, roll out the icing fairly thinly and cut out rounds. Place these on top
Colour the remaining icing and use either cutters or moulds to make 12 of the 6 and 0. Place on top of the cakes.
If you have no moulds or cutters an alternative is to make a little red royal icing. Cut a tiny piece off the corner of a polythene bag to pipe the numbers on the top. You can also buy tubes of icing which is very convenient.