5 from 1 vote
Elderflower & Cream Crown Cupcakes
Prep Time
40 mins
Cook Time
16 mins
Total Time
56 mins
A very British cupcake topped with elderflower cream.
Course: Cake
Cuisine: British
Keyword: cupcakes, Elderflower & Cream Crown Cupcakes
Servings: 10
Calories: 253 kcal
Author: Helen Best-Shaw
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
Recipe Notes

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.

Nutrition Facts
Elderflower & Cream Crown Cupcakes
Amount Per Serving
Calories 253 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 47mg 16%
Sodium 98mg 4%
Potassium 38mg 1%
Total Carbohydrates 26g 9%
Sugars 17g
Protein 2g 4%
Vitamin A 12.5%
Vitamin C 1.2%
Calcium 2.2%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.