Ok, so vanilla cupcakes aren’t going to topple the monarchy or ignite a revolution, but they are inspired by The Sex Pistols’ Anarchy in the UK AND they have a circled A on them. Anything to make my over-enthusiastic purchasing of Union Jack cake cases make me look slightly less like a royalty-loving pillock.
And for the recipe? Read on and get stuck in.
What you’ll need:
110g/4oz self-raising flour (sieved)
110g/4oz caster sugar (sieved)
1tsp baking powder
2 large eggs
1tsp vanilla extract
For the buttercream icing:
225g/8oz icing (confecitoner’s) sugar (sieved)
100g/3.5oz softened unsalted butter
1/2 tsp vanilla extract
For the royal icing:
1 large egg white
250g/9oz icing (confectioner’s) sugar (sieved)
lemon juice (if needed)
Whatever sprinkles/food colours you desire
Makes 12 cupcakes
What to do:
Preheat the oven to 160°C/140°C (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases. Plonk the sifted flour, sugar, margarine and baking powder into a bowl and cream together with a fork. Next add the two eggs, mixing after adding each one, then add the vanilla extract. One it’s all combined, give it a quick go with a whisk to make the mix light and fluffy.
Distribute evenly between the 12 cupcakes cases and bung in the oven for 20 minutes (or until slightly golden brown and firm but springy to touch). After taking out of the oven, let them cool in the baking tray for about five minutes before transferring to a wire rack. Make sure they’re totally cool before you add the icing, or it won’t stick.
For the buttercream icing, sieve the icing sugar into a large bowl and cream in the butter using a fork. Once it’s all combined and smooth, add in any colouring that you require ( I use paste colouring). On these particular cakes, I added a few drops of icing whitener, which pretty much does what it says on the tin. Once it’s ready, either pipe on with an icing bag or use a flat knife to spread onto the cakes.
Obviously you don’t have to pipe circled As onto your cakes (I don’t believe it’s a common move in the world of baking), but if you want to then read on. Whisk the egg white together with the sieved icing sugar until the misture is white and stands in stiff peaks. If it feels too thick to mix (or pipe), then add a couple of drops of lemon juice. Colour with paste colouring, pop into an icing bag and away you go.