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    The Buckley Blog — Cupcakes

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    With the aesthetics in place, it’s now time to focus on refreshments and treats. A Jubilee street party is best accompanied by Rupert and Buckley Jubilee cupcakes, so get baking. Here is the recipe:

    Rupert and Buckley Jubilee Cupcakes:

    150g caster sugar

    150g butter

    130g self-raising flour

    20g cornflour

    3 medium eggs

    30ml milk

    1 tsp vanilla extract

    For the buttercream topping you will need:

    250g butter, room temperature

    500g icing sugar

    1 tsp vanilla extract

    30ml milk

    Red, Blue and white sprinkles

    Or for those that prefer finger licking icing toping you will need:

    Icing sugar

    Double cream

    Vanilla extract

    You will also need: 

    Deep muffin tray

    12 cake cases

    A table knife


    To make the cakes

    Preheat your oven to 160°C/320°F/Gas Mark 3. Place 12 cases in your muffin tin. 

    Beat the sugar and butter with the vanilla essence until light and fluffy

    Combine the flour and corn flour. 

    Add 1 egg, 1 third of the flour mix and some milk and beat until lump free. Repeat until all the ingredients are added.

    Divide the batter between the 12 cases and bake for 20-25 minutes depending on your oven.

    Cool in the tins for 10 minutes before moving to a wire cooling rack.

    To make the buttercream

    Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.

    Pour the milk gradually if you need to loosen the mixture.

    Smear a generous amount over your cupcakes with a very blunt round edged knife, and I must reemphasize, a GENEROUS AMOUNT ! The butter cream is just to delicious to be stingy with the measurements.

    And as a finishing touch, you may add the sprinkles.

    Or if your prefer icing then add your icing sugar to the bowl and pour the cream slowly to the centre of the icing sugar mix.

    Slowly with whisk the mixture until all the lumps have dissolved.

    If you are adding the icing to a hot product, make sure the mixture is thick and that there is slightly less cream than sugar. For cupcakes that are at room temperature, the icing mixture should be slightly thinner.

    Once the icing sugar and cream are fully incorporated, add the vanilla essence and mix. The colour can be diluted by adding equal additional amounts of icing sugar and double cream.

    Then split the mixture into three leaving on white and adding blue and red colouring to the other mixtures.

    Finally, customize your cupcakes with fantastic patriotic British colours and serve these beauts at your street party!