About this recipe:Dainty Union Jack coloured cupcakes with a little royal flair to make your tea cakes the belles of the ball. Taken from Joanne Todd – the pastry chef behind The Royal Horseguards’ award-winning specialty afternoon teas!
Cream 225g of the butter and sugar together – it's really important to beat this mixture well until it is white and fluffy and the sugar has completely dissolved.
Continue beating and gradually add the eggs to create an emulsion – a completely smooth mixture.
Gently fold in the flour and baking powder until the mixture becomes smooth and creamy.
Pipe or spoon the mixture into paper cups in a cupcake or muffin tin.
Bake in the preheated oven until the cupcakes have risen, are golden and springy to touch, about 15 minutes.
Once the cakes are cooked, transfer them to a wire rack to cool.
Prepare the icing by beating icing sugar and remaining butter together until they cream, and then add any colours and flavours. (We've used red, white and blue colours for the Jubilee with rose water, gin or vanilla flavours.)
Spoon the icing into a piping bag fitted with a star nozzle and pipe a little rosette on top of the cake.
Decorate your cake using some patriotic sugar nibbles – we cut little stars from icing, but you can also buy some fun decorations and edible sprinkles from shops like Cakes, Cookies and Crafts. You could even add a little Union Jack flag to each cake, Union Jack edible toppers or some red, white and blue sprinkles.
Serve with a classic cup of tea or a glass of Pimms, and don’t forget to raise a toast to Her Majesty.