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LIFESTYLE: Jubilee Cupcakes & Pimms


by Sarah Wood of whatsnottoloveaboutbaking.blogspot.co.uk and Bebe Bradley of www.passerine.co.uk


This June, many of you may be holding a street party in honour of Her Majesty The Queen’s Diamond Jubilee celebration. Bunting (handmade of course!) will be hung and Union Jack flags will be strewn across the landscape, along with an abundance of tasty treats laid out on adjoining tables to share with your neighbours and friends.


It goes without saying that any celebration requires cake and a toast (certainly not the buttered variety) and a very British celebration will require nothing less than the summery Pimms No1 Cup to accompany these scrumptious Jubilee Cupcakes, with their patriotic colours and delicious filling!


Diamond Jubilee Cupcakes Makes 12


Equipment: • 12 hole muffin tin • 12 union jack muffin or cake cases • Piping bag


Ingredients: Cake: • 3oz / 75g softened unsalted butter • 3oz / 75g soft margarine • 6oz / 150g caster sugar • 3 eggs • 6oz / 150g self-raising flour • ½ teaspoon baking powder • 1 teaspoon vanilla extract


Frosting: • 6oz / 150g unsalted butter softened • 12oz /300g icing sugar • 1 dessert spoon vanilla extract


14 | ukhandmade | Summer 2012 Filling:


3 tablespoons raspberry seedless Jam


Decoration: • Small pack of fondant icing (either pre-coloured blue or add blue colouring to white fondant icing) • 3 strawberries • 9 blueberries • 6 Maltesers • Red edible glitter (you can buy this from all good cake suppliers)


Instructions: 1. Preheat the oven 180c 350f gas mark 4.


2. Cream together the butter,


margarine and sugar using an electric whisk (if you don’t have an electric whisk, use a wooden spoon and some elbow grease) until it


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