Jubilee Cupcakes

The Cupcakes were decorated by Layla Pegado, our new fantastic teacher

(classes will be announced soon)

Cupcakes

• 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

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

Gluten Free Cupcakes

• 200g caster sugar
• 110g gluten free plain flour
• 15g ground almonds( substitute 20% of flour) -30g unsweetened cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1 mashed ripe bananas
• 120ml warm water
• 70ml milk
• 60ml corn oil
• 3/4 tsp vanilla extract
• tsp xanthan gum

1. Preheat oven to 180 C
2. Mix the flour, sugar, cocoa powder, almonds, baking powder, baking soda, xanthan gum and salt in a large bowl
3. In another bowl whisk together the eggs, bananas, water, milk, oil and vanilla 
4. Mix the dry ingredients and wet ingredients together until well combined 
5. Fill the cases until 2/3 full
6. Bake in the preheated oven for 15- 20 minutes or until a skewer inserted onto the center comes out clean 
7. Leave on a wire rack to cool

Buttercream frosting

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

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

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