These cupcakes; fit for the Queen, are covered with elderflower cream and a simple sugarpaste crown.
I rather like that the Queen has two birthdays – her real one which was on the 21st April, and then her official one marked by Trooping the Colour, to be held this year on the 11th June. 90 years and a 60 year reign is a momentous occasion which will be marked by celebrations and the great British street party up and down the country.
To mark the occasion Dr. Oetker have teamed up with baker and decorator Juliet Sear to make this stunning 9 tier birthday cake, decorated with bunting, corgis, red white & blue as well as a crown.
To accompany the cake Dr. Oetker have a recipe for these strawberry & cream crown topped cupcakes which you can make and decorate at home.
- 10 Dr. Oetker Baking Cases
- 75 g Baking margarine 3oz
- 75 g Caster sugar 3oz
- 1 Large egg
- 2.5 ml Dr. Oetker Madagascan Vanilla Extract 1/2 tsp
- 75 g Self raising flour 3oz
- 100 g Soft set strawberry jam 3 ½ oz
- To decorate
- Dr. Oetker Coloured Ready to Roll Regal Ice
- Dr. Oetker Writing Icing Brights
- 225 ml double cream 8fl.oz
Preheat the oven to 190?C (170?C fan assisted oven, 375?F, gas mark 5). Put the Baking Cases in 10 fairy cake tins. Put the margarine in a mixing bowl with the caster sugar, egg and Vanilla. Sift the flour on top and using an electric whisk on a low speed, gently whisk the ingredients together.
Increase the speed and whisk for a few seconds until well blended and creamy. Divide the mixture equally between the cake cases and smooth over the tops. Bake for 16 -18 minutes until risen and lightly golden. Transfer to a wire rack to cool completely.
Using a teaspoon, scoop out a neat portion of sponge from the centre of each cake and fill with jam. Press the cut out sponge back on top to seal in the jam. Set aside.
To decorate, gently knead the red and blue Ready to Roll icing separately to make pliable, then cut each into 5 pieces. Form each into a ball. Cut a deep cross in the top of each and roll the base of each ball between your fingers to make it narrower than the top – they should look like tiny chefs’ hats.
Knead 50g (2oz) of the yellow Icing to soften. Lightly dust the work surface with a little icing sugar then roll out the yellow icing thinly to form a rectangle approx. 8 x 15cm (3 x 7 inch). Cut 30 thin strips, approx. 0.5cm (1/4 inch) wide – you will need 3 for each crown. Cross 2 strips across each ball and stick in place using a little water. Trim at the base if necessary, then press down on the top of each to make an indent in the top.
Secure another strip around the bottom of each, and trim as necessary. Gather up the trimmings and make small balls to decorate the top if the crowns, sticking them in place with a little water. Pipe Writing Icing dots on each to resemble jewels. Leave aside on a board lined with baking parchment until ready to serve.
Just before serving, whip the cream until firm enough to pipe and spoon into a piping bag fitted with a large closed star nozzle. Pipe a generous swirl on top of each cake and top with a crown. Your cakes are ready to serve and enjoy, and fit for The Queen!
Make an easier version of the crowns as shown below.
Add 2tbs of elderflower cordial and icing sugar to the cream to top the cakes with.
I’ve given the recipe a Fuss Free twist by devising an easier way to make crown cupcake toppers, entirely suitable for those who like me have minimal sugar paste skills and who like a project aimed at the average 5 year old. Ideally you will need a small star cutter for these, but if not you can have circular dots on the crowns. Use an empty glass bottle for rolling if you do not have a sugar paste rolling pin.
Roll out a piece of red sugar paste and cut lots of small stars using a star cutter. If you do not have a star cutter roll the paste into lots of small balls. Roll out some yellow paste and arrange the stars (or balls) on top of it, lightly roll to press the stars into the paste.
Square up the edges of the sugar paste and cut into strips about 4cm wide. Cut down the length of the strip with a pair of pinking shears, or zig zag paper scissors. Cut each strip into a 5cm length and press the edges together to form a tube to make the crown.
Put the crowns into a plastic box along with the spare stars until you are ready to decorate the cakes. Use clippets on a disposable piping bag so you can prepare the elderflower cream in advance, and leave in the fridge overnight before using.
Decorate the cakes just before serving, by piping a swirl of cream onto each starting from the centre, then top with a crown and a few sugarpaste stars.
Preparing ahead is key to a successful party and you can make the sugar paste decorations a week in advance, and bake the cupcakes and make the elderflower cream the day before they are needed.
Fuss Free Tips for a Successful Street Party
- Plan ahead – especially for a street party – you need permission from the council to close the road
- Make a list of what is needed and allocate tasks and items to guests -most people far prefer someone to take charge and tell them what to do / bring
- Have lots of plates, glasses and napkins – and don’t forget the rubbish bags.
- Don’t forget non alcoholic drinks especially in the hot weather – as well as some sun lotion
- Provide some shade to sit in – a gazebo doubles up as a shelter from the rain
- Remember basic food hygiene especially with BBQs – have a few bottles of hand sanitiser, a cooler box for uncooked meat and keep cooked and uncooked food separate
- Have fun!
If you are having a street party to celebrate the Queen’s birthday this June pop over to Dr. Oetker for a chance to win one of 5, four tier versions of Juliet Sear’s spectacular cake
Recipe and feature commissioned by Dr. Oetker. All opinions our own.