- Lifestyle

Queen’s pastry chefs share special cupcake recipe for her birthday

With everyone baking at home, lots of places have been sharing their favourite recipes. And now even the staff at Buckingham Palace are giving people bored at home something to try. To celebrate the Queen’s birthday, the Royal Pastry Chefs are sharing their recipe for chocolate cupcakes. You’ll need lots of ingredients but if they are good enough for Her Majesty, they’re probably worth it.

They want people to get involved and share their own attempts at the special bake. A post on the Royal Family’s Facebook page said: ‘Happy birthday to Her Majesty! To celebrate The Queen’s birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs. ‘If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some #royalbakes? Remember to share your creations with us!’ If you want another royal-approved recipe, the Queen’s former chef shared how to make her favourite scones last week.

 

They want people to get involved and share their own attempts at the special bake. A post on the Royal Family’s Facebook page said: ‘Happy birthday to Her Majesty! To celebrate The Queen’s birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs. ‘If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some #royalbakes? Remember to share your creations with us!’ If you want another royal-approved recipe, the Queen’s former chef shared how to make her favourite scones last week.

 

How to make the Queen’s cupcakes:

Ingredients for the cake sponges Serves approximately 15

15g vinegar

300ml milk

50ml vegetable oil

60g butter (melted and cool)

2 eggs 5ml of vanilla essence

250g of self-raising flour

75 of cocoa powder

300g caster sugar

10g bicarbonate of soda

100g white chocolate chips

Cupcake cases

Ingredients for the buttercream topping

90g of high percentage dark chocolate

100g butter

125g icing sugar

Option to also use Royal icing, instead of buttercream

Royal icing available pre-made in shops

Add food colouring to create different colours

Cake sponge method

Preheat the oven to 150 C.

Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl.

Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar.

Slowly add the wet mixture into the dry mixture, little by little.

Ensure the batter is smooth with no lumps.

Finally add the chocolate chips (alternatives could be nuts, dried fruit).

Lay the cupcake cases onto a tray.

Use a metal spoon to equally divide the mixture into the cases.

Bake for around 15-18 minutes, take out of the oven when golden and springy on touch.

Leave to cool.

Buttercream icing method Cream the sugar and butter together, until light and creamy. Add in the warm melted chocolate. If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice).