These patriotic red, white and blue cupcakes are perfect for street parties, tea parties and fun party food to celebrate the Coronation!
The King's coronation is just around the corner and I've been busy in the kitchen, creating lots of fun recipes to celebrate the Royal occasion! These fun cupcakes are great for baking with the kids and bringing along to a street party or celebration.
These red, white and blue cupcakes are quick and easy to make and perfect for celebrating all things British, after all, there's nothing more British than a cup of tea and cake!
I used red and blue gel food colours for the cakes and left the icing white to cover all the colours of the British flag. I topped them with red, white and blue sprinkles and finished them with Union Jack flags for an extra Royal treat!
Red, White & Blue Cupcakes
Ingredients (makes 12):
- 175g softened butter
- 175g golden caster sugar
- 3 large eggs
- 175g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
- red and blue gel food colourings
To decorate:
- 100g softened butter
- 225g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- red, white & blue sprinkles
Method:
Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture between two bowls. Colour one mixture blue and one red.
Divide the blue cake mixture between the 12 cupcake cases then add the red cake mixture on top. (if wanted, you can switch half of the cakes so that the red mixture is on the bottom and the blue on top). Smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen and springy to the touch.
Once the cakes are cooked, transfer to a wire rack to cool.
Whilst the cakes are cooling, make the buttercream icing:
Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
Add the milk in small splashes until the icing is at the correct consistency for piping.
Spoon the buttercream into a piping bag with a star nozzle.
Pipe a swirl of buttercream icing on each cake then scatter red, white and blue sprinkles on top.
Finish your cupcakes with paper flags if wanted, for an extra patriotic touch!
Serve and enjoy!
If you liked this recipe, you might also enjoy these Patriotic cake recipes:
Red, White and Blue Butterfly Cakes
Or check out our collection of Royal Recipes for Kids for loads more Royal Jubilee recipes and ideas!
Grace
Red, White & Blue Cupcakes
Ingredients
- 175 g softened butter
- 175 g golden caster sugar
- 3 large eggs
- 175 g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
- red and blue gel food colourings
To decorate:
- 100 g softened butter
- 225 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- red white & blue sprinkles
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 muffin cases.
- Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
- Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between two bowls. Colour one mixture blue and one red.
- Divide the blue cake mixture between the 12 cupcake cases then add the red cake mixture on top. (if wanted, you can switch half of the cakes so that the red mixture is on the bottom and the blue on top). Smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen and springy to the touch.
- Once the cakes are cooked, transfer to a wire rack to cool.
- Whilst the cakes are cooling, make the buttercream icing:
- Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again.
- Add the milk in small splashes until the icing is at the correct consistency for piping.
- Spoon the buttercream into a piping bag with a star nozzle.
- Pipe a swirl of buttercream icing on each cake then scatter red, white and blue sprinkles on top.
- Finish your cupcakes with paper flags if wanted, for an extra patriotic touch!
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