These patriotic British flag cupcakes with Union Jack fondant toppers are perfect for street parties, tea parties and fun party food to celebrate the Coronation!
These Union Jack cupcakes are the second of several fun bakes I've created this month to celebrate the Queen's upcoming Royal Platinum Jubilee, and they are definitely one of my favourites so far! And with the new king being crowned this year, they'd be perfect for the Coronation too!
These pretty Union Jack themed cupcakes are little more effort to create than the easy Red, White and Blue Cupcakes I shared earlier, but they are well worth spending the extra time on, to create an extra special treat for a street party or Jubilee party at home.
I'll be creating a batch of these for a fun Great British Bake-off event at my son's school this week, I hope they are enjoyed by all!
You'll find the full recipe below, along with step by step photos of how to decorate them with the Union Jack fondant toppers - although they are a little time consuming, they are super easy to make!
Union Jack Cupcakes Recipe
Ingredients (makes 12):
- 175g softened butter
- 175g golden caster sugar
- 3 large eggs
- 175g self raising flour
- 2 Tbsp milk
- 2 tsp vanilla extract
To decorate:
- 75g softened butter
- 175g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- 600g white fondant icing
- red and blue gel food colourings
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 the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden 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.
Colour the fondant icing - leave 200g plain white, colour 250g blue and colour 150g red.
Roll out the blue fondant icing on a worktop dusted with icing sugar. Using a round circle cutter the same size as the top of your cupcakes, cut out 12 circles for the base of the toppers.
Once the cakes are cool, pipe a small flat swirl or spread buttercream over each one. Carefully place a blue fondant circle on top, pressing gently around the edges to mould it to the top of the cake.
Roll out the white fondant. Cut circles from the white fondant using the same circle cutter as before. Cut a thick cross from each white circle and add to the top of each cake, using water to fix them in place if needed.
Cut diagonal cross pieces from the remaining white fondant circle pieces and add them to the cakes.
Roll out the red fondant. Cut circles from the red fondant using the same circle cutter as before. Cut a thinner cross from each red circle and add to the top of each cake.
Cut thin diagonal cross pieces from the remaining red fondant circle pieces and add them to the cakes to finish.
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
Union Jack Cupcakes Recipe
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
To decorate:
- 75 g softened butter
- 175 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- 600 g white fondant icing
- red and blue gel food colourings
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 the 12 cupcake cases and smooth over the tops with the back of a spoon. Bake for 20-25 minutes until risen, golden 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.
- Colour the fondant icing - leave 200g plain white, colour 250g blue and colour 150g red.
- Roll out the blue fondant icing on a worktop dusted with icing sugar. Using a round circle cutter the same size as the top of your cupcakes, cut out 12 circles for the base of the toppers.
- Once the cakes are cool, pipe a small flat swirl or spread buttercream over each one. Carefully place a blue fondant circle on top, pressing gently around the edges to mould it to the top of the cake.
- Roll out the white fondant. Cut circles from the white fondant using the same circle cutter as before. Cut a thick cross from each white circle and add to the top of each cake, using water to fix them in place if needed.
- Cut diagonal cross pieces from the remaining white fondant circle pieces and add them to the cakes.
- Roll out the red fondant. Cut circles from the red fondant using the same circle cutter as before. Cut a thinner cross from each red circle and add to the top of each cake.
- Cut thin diagonal cross pieces from the remaining red fondant circle pieces and add them to the cakes to finish.
Enjoy this recipe? Why not save this post to Pinterest so you can easily find it again!
Leave a Reply