Celebration cupcakes

600 kcal or less all in one cake cake decoration chef skills children decoration how to decorate how to ice icing cakes individual cakes jubilee kids party make ahead mini cakes over an hour royal family royal wedding street party vanilla sponge

N/A

Makes 24

Source

Ingredients

3 large eggs

200g natural yogurt

2 tsp vanilla extract

250g caster sugar

280g self-raising flour

140g ground almond

250g pack butter , softened

300g icing sugar , sifted, plus extra for rolling

500g pack ready-to-roll icing , for the tops

few different food colourings

extra icing and decorations of your choice (see method section for ideas)

Method

Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. They can be frozen for up to 1 month or kept in an airtight container overnight.

To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each.

Divide the icing into as many colours as you want – plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now decorate as you wish, or see our ideas, below.