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Close up of Jubilee Cupcake.
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5 from 1 vote

Jubilee Cupcakes

These easy and delicious vanilla cupcakes are made with a fresh raspberry buttercream and topped with patriotic red, white and blue sweets and sprinkles! Perfect for a Platinum Jubilee Street Party.
Course Snack, teatime
Cuisine British
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Author Camilla Hawkins

Equipment

  • 1 Digital scales
  • 12 patriotic paper cupcake cases
  • 1 12 hole bun tray or shallow muffin tray
  • 1 stand mixer, food processor or electric whisk
  • mixing bowl if using electric whisk
  • 1 medium sized glass bowl
  • 1 rubber spatula
  • 1 teaspoon
  • 1 wire rack
  • 1 Set measuring spoons

Ingredients

  • 125 grams / 4½oz unsalted butter softened
  • 125 grams / 4½oz castor sugar
  • 2 large eggs
  • 125 grams / 4½ oz self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • 1 Pinch salt

For the Raspberry Buttercream:

  • 55 grams / 2 oz unsalted butter softened
  • 190 grams / 6,5 oz Icing sugar
  • 67 grams raspberries, fresh or frozen sieved (giving 40 ml puree)
  • Decoratons:
  • Jelly bean sweets pick out the red and white jelly beans
  • Smarties (sugar coated chocolate buttons) pick out the blue and red Smarties
  • red, white & blue cake sprinkles

Instructions

  • Preheat the oven to 180°C.
  • Line a 12 bun tray or shallow muffin tray with paper cupcake cases.
  • Put all the cake ingredients except the milk in a food processor or stand mixer, adding a pinch of salt, and blitz/mix on a high speed until thoroughly mixed. (Don't over mix).
  • Then pour in 2 tablespoons milk and process again till you have a smooth, flowing cake batter.
  • Using a spoon and a rubber spatula, divide the batter equally between the paper cases.
  • Bake for 18 – 20 minutes until they spring back to the touch.
  • Cool cupcakes on a wire rack.
  • To make the raspberry buttercream put the butter, icing sugar and raspberry puree into a bowl and mix well with a fork until smooth.
  • Once the cakes are cooled spoon on a generous amount of buttercream and swirl with the back of a spoon to distribute evenly.
  • Now for the fun bit, let you imagination go wild and decorate the cakes any way you wish with the sweets and sprinkles.

Notes

If using frozen raspberries thaw first or defrost in microwave for a minute.