Recipe: Jubilee Cup Cakes

Recipe by Barbora Stiess (The Devilled Egg Kitchen Academy) and decorated by Layla Pegado (Layla Pegado Cakes)

Ingredients

 

Cupcakes (makes 24):

- 360g butter, room temperature
- 360g plain flour
- 360g golden caster sugar
- 2 teaspoons baking powder
- 110ml milk
- 4 large free-range eggs
- 300g chopped strawberries

 

Buttercream frosting:

- 125g butter at room temperature
- 2tbsp milk
- 190g icing sugar
- A few drops of food colouring

 

Marshmallow buttercream:

- 1 tub of marshmallow fluff
- 350g butter, cubed
- 1 tsp vanilla extract
- 64g icing sugar
- 2tbsp of raspberry jam

 

Method

 

Cupcakes:

1. Preheat the oven to 180C
2. Get 24 cupcake cases ready on a baking tray
3. Pop all the ingredients (apart from the strawberries) into a food processor and combine, add more milk if the mixture is too thick (you want to drop easily off of a spoon)
4. Mix the strawberries in with a large spoon and then pop into the cupcake cases, until 2/3 full
5. Bake for 15-20 minutes until golden brown and springy
6. Leave to cool completely before icing

 

Buttercream frosting:

1. To make the buttercream frosting, beat the butter until almost white in a bowl
2. Gradually add half the icing sugar whilst whisking until combined, then add the rest and beat
3. Adjust consistency as required with additional icing sugar and/or milk
4. Add food colouring as required

 

Marshmallow buttercream:

1. Tip the fluff in a large bowl and beat slowly with an electric whisk
2. Add the butter cubes gradually, beating throughout and keeping the mixture smooth
3. Add the extract and sugar, mix thoroughly (adjust consistency by adding more sugar)
4. Add the raspberry jam and partially fold in

 

Recipe by Barbora Stiess (The Devilled Egg Kitchen Academy) and decorated by Layla Pegado (Layla Pegado Cakes)
Bristol

 

 

One Response to Recipe: Jubilee Cup Cakes
  1. [...] Cupcake fans should head over to Arch House Deli, where a range of Jubilee cupcakes in six unique designs will be available between June 1st and 5th.  The cakes have been made in partnership with Layla Pegado – a Bristol based master cake maker – and cost just £2.95 each. If you want to have a go at making them yourself, you can see the recipe here! [...]

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