How-to Make Royal Wedding Cupcakes

• Prep Time: 10 mins for cupcakes; up to 30 mins for the decoration
• Cook Time: 25 mins

Serves: 24

Category: Baking,Cakes

Ingredients

For the cupcakes
• 250g self-raising flour
• 250g unsalted butter
• 250g caster sugar
• 4 tbsp milk
• 4 eggs
• A pinch of salt

• 250g Betty Winters Red Icing
• 250g Betty Winters White Icing
• 250g Betty Winter Yellow Icing
• 250g Betty winter Blue Icing
• Edible silver balls
• Jam boiled and cooled

• 24 cup muffin tray (or 2 x 12 muffin tray)
• 24 paper cases
• Teaspoon
• Knife
• Rolling pin
• Icing sugar shaker
• Round cookie cutter - cupcake size
• Paintbrush only used for sugarcraft
• Water boiled and cooled

Method

For the cupcakes

1. Pre-heat your oven to 190°C / 374°F / Gas Mark 5.
2. Soften the butter by beating in a mixing bowl. Add the sugar, flour, salt, eggs and milk. Whisk until smooth.
3. Add paper cases to your muffin tray and scoop the mixture evenly into each.
4. Place your muffin tray into the centre of the oven and bake for 20-25 minutes until golden brown.
5. Let your cupcakes cool for two minutes before transferring to a wire rack.

Once cooled, it's time to decorate your Royal Wedding Cupcakes! Which one will you make for your very own royal subjects?

For the Crown decoration

1. Brush the top of the cupcakes with a small amount of jam.
2. On a clean, dry surface knead the red icing until pliable.  Dust the work surface with icing sugar and pin out to 3-4mm thick. Cut out a circle using the cutter and place on top of the cupcake. Smooth down with the palm of your hand.
3. On a clean, dry surface knead the yellow icing until pliable.  Dust the work surface with icing sugar and pin out to 1-2 mm thick. Cut out the crown shape and apply on top of the red icing with a little water.  Mark a detail line with the back of a knife 0.5cm from the base of the crown.
4. Create 3 small balls and attach to the top of the crown points with a little water.

For the Union Jack decoration

1. Brush the top of the cupcakes with a small amount of jam.
2. On a clean, dry surface knead the blue icing until pliable.  Dust the work surface with icing sugar and pin out to 3-4mm thick. Cut out a circle using the cutter and place on top of the cupcake. Smooth down with the palm of your hand.
3. On a clean, dry surface knead the white icing until pliable.  Dust the work surface with icing sugar and pin out to 1-2 mm thick. Cut the icing into thin bands and apply on top of the blue icing with a small amount of water.  Remove any excess icing from the middle where the icing has crossed over.
4. Knead the red icing on a clean, dry surface and shape into a thin rope. Apply on top of the white icing bands with a little water.

For the Rings decoration

1. Brush the top of the cupcakes with a small amount of jam.
2. On a clean, dry surface knead the white icing until pliable.  Dust the work surface with icing sugar and pin out to 3-4mm thick. Cut out a circle using the cutter and place on top of the cupcake. Smooth down with the palm of your hand.
3. Use the back of the knife to mark lines across the top surface to create a uniform diamond pattern. Using the end of a paintbrush create a small indentation where the lines meet each other. Push one silver ball into each cavity.
4. Knead a small amount of yellow icing and roll into a thin rope. Divide the rope into two for two rings. Shape each rope around your finger and attach the ends with a little water. Smooth over the seam to neaten.
5. Apply on top of the white icing with a small amount of water.