Jubilee Cupcakes

INGREDIENTS:

Cupcakes

• 285g butter

• 285g self raising flour

• 285g caster sugar

• 5 eggs

• 2 tsp vanilla bean paste

• 2 tsp baking powder Buttercream

• 150g butter

• 500g icing sugar

• 2 tsp vanilla bean paste

Decorations

• 1 tube red, white and blue sprinkles

• 20 mini Union Jack flag cupcake toppers

To make these delicious cupcakes, preheat your oven to gas make 4. Line 2 x 12 hole muffin tin with 20 muffin cases. Using an electric whisk, whisk together the butter and sugar for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then add the vanilla bean paste and stir well. Add the flour and baking powder to the egg mixture and beat well to combine. Divide the mixture evenly between the muffin cases and bake for 20 minutes until they spring back when touched and a skewer inserted comes out clean. Cool in the muffin tins for 5 minutes, then transfer to a cooling rack to cool completely.

To make the buttercream, beat the butter until soft and creamy then stir in the vanilla bean paste. Gradually sift and beat in the icing sugar. Place the buttercream in a piping bag fitted with a swirl nozzle. Pipe pipettes of icing on each cupcake, then sprinkle the sprinkles on top of each and top with a mini flag before serving.