Skip to main content

Jubilee Rose Berry Cupcakes


With the Queen's Diamond Jubilee fast approaching, I've wanted to try out some ideas for Jubilee-themed baking, and so these Jubilee Rose Berry Cupcakes are the first. They are a vanilla cupcake, full of juicy raspberries and blueberries to give some red, white and blue. There's no rose flavouring involved and the 'rose' comes from the coloured cream cheese buttercream piped in the shape of a rose. I think these are lovely and summery and would be perfect for a Jubilee themed party!


The cupcake recipe is simple, and makes about 12 cupcakes. The striped effect in the buttercream is made by using a cocktail stick to paint the inside of your piping nozzle with stripes of colouring (I used Wilton's gel paste in Royal Blue and Red Red). I found that the colour on the first piped cupcake was a little strong, but after that you had a lovely subtle effect - although I did need to use two piping bags for the whole lot, as the colour faded to white totally half way through.


Jubilee Rose Berry Cupcakes

Ingredients (makes 12)

100g (4oz - 1 stick - 1/2 cup) softened unsalted butter
150g self-raising (cake) flour (5oz - 1 and 1/3 cups), plus a little extra to dust the berries
150g caster (superfine) sugar (5oz - 3/4 cup)
1 tbspn milk
2 large eggs (about 65g each, weighed in the shell)
1/2 tspn vanilla extract
55g fresh raspberries (1/2 cup)
55g fresh blueberries (1/2 cup)

For the buttercream
100g cream cheese (4 oz - 1/2 cup)
50g softened unsalted butter (2 oz - 1/2 stick or 1/4 cup)
3 - 4 cups icing sugar, sieved (use to taste to get the consistency you want, but I found that to get the coloured, piped effect, a firmer buttercream was better)

Red and Blue gel paste colouring

Preheat the oven to 160 Fan / 180 conventional / 350C / Gas 4. Prepare a muffin tray with cupcake cases.

In a stand mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one by one mixing between each to incorporate. Add the milk and vanilla, and then beating slowly, add the flour and mix until smooth. Dust the berries with a little flour so they are coated (this helps to stop them sinking to the bottom of the cakes). Gently fold them into the batter.




Scoop the batter into the cases so that they are no more than two thirds full.


Place in the centre of the oven and bake until a skewer comes out clean - mine took about 18 minutes .

For the buttercream, using a stand mixer with the paddle attachment, I blended the softened butter and the cream cheese until they were smooth, I then added in the icing sugar bit by bit to get the consistency I wanted. (I added the cream cheese as I like the tang it gives to the buttercream so it's not overly sweet, and I thought it went perfectly with the berries). I then used a piping bag with a Wilton 1M tip, using the coloured gels as previosuly described to pipe the rose effect (holding the perfectly straight and moving the nozzle from the inside out).



The berries end up dotted through the cake, and make the sponge really moist and fresh-tasting. The buttercream was just right as a topping.


I've seen some other fantastic Jubilee posts recently (check out these cute cupcakes by Ros on the More Than Occasional Baker or these amazing shortbreads by Aga Girls), and as Fluer from Homemade by Fleur is running a Jubilee Baking Competition, sponsored by Appliances Online, I thought I'd enter these.


The closing date as you can see is 3 June, so why don't you check out Fleur's blog after that for the entries and winner - who'll get a £100 Amazon voucher courtesy of Appliances Online.

So, Happy Jubilee Baking - what will you be making?

Susie

Comments

  1. im loving the colour combinations in the buttercream, i;ve always been too hesitant to try a 2/3 tone effect! you make it look easy!

    ReplyDelete
    Replies
    1. Thanks Emine! It really is easy - I just used a cocktail stick, dipped it in the colour and then painted a line along the inside of the nozzle. I used each colour twice, so the blue was opposite the blue and the red opposite the red. The colour was very deep at first, so I discarded about the first 4 inches of buttercream, but then there was a lovely striped effect. The colour gradually faded over the next four cupcakes, so I had to make up a fresh piping bag. But it was quite easy, so give it a go. Good luck! :)

      Delete
  2. Wow these look amazing!! I really like what you've done with the frosting - your rose swirls are perfect as always and I love the 2 toned effect. Thanks for the mention as well - you've just elevated the competition level with these cakes!! :)

    ReplyDelete
    Replies
    1. Thanks Ros! I really loved your cupcakes and Aga Girls' shortbreads! I think the competition will be tough! :)

      Delete
  3. Love the idea of putting fruit in the batter. Bet it made the cakes really moist. Your piped roses are perfect too. Thanks so much for entering my competition.

    ReplyDelete
    Replies
    1. Thanks Fleur! The fruit did make them lovely and moist, and the tangy blueberries and raspberries balanced the sweetness really well. Glad you like them :D

      Delete
  4. Yum! there is nothing I love better than fresh berries, I bet these cupcakes tasted amazing! and your rose swirls are a thing of beauty...I made a rose swirled layer cake this week for a friends birthday and let's just say my swirls need far more practice!! and the tri colour frosting is so perfectly fitting for the Jubilee!

    ReplyDelete
    Replies
    1. Thanks Gem - I do like the fruit in them as it adds great flavour! :)

      Delete
  5. I love berry cupcakes and muffins and the swirls on top are lovely! Perfect for the Jubilee! :-)

    ReplyDelete
    Replies
    1. Thanks Laura! Think we would have a fab street party with all our Jubilee baking! :)

      Delete

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Not Viennese, but Swiss Cakes for the Weekly Bake Off

One of my strongest childhood memories is the ritual of our family's Sunday Tea, which always took a certain form. My nan would put the kettle on at just before 4pm, and a pot of steaming hot tea would soon be brewed. There were sandwiches, and always, always some form of cake. Quite often, if nan and mum had had a busy weekend, it would be provided by Mr Kipling. My brother and I looked forward to this with some enthusiasm, as there were quite often French Fancies and Vienniese Whirls, which were our hands-down favourites. We could leave the Battenburg Slices, and the jam tarts were often a bit too dry  for us (definitely not as good as homemade). But the soft sweet inside of an iced French Fancy (my favourite being the lemon yellow ones), and the moistness of the Viennese Whirls were something to savour. Of course, you can still buy these. But they just don't seem to taste the same somehow. So when Amy announced this week's Bake Off challenge as the Apricot Swiss

Farmhouse Orange Victoria Sandwich for the Weekly Bake Off

I was really pleased with Amy's selection for this week's Bake Off - Mary Berry's Ultimate Cake Book was the first Baking book I bought, back in 1995 (it was first published in 1994 and by the time I bought a copy it was already on its eighth reprint). The very first recipe I did was her small all in one Victoria Sandwich, and consequently the very first cake tins I purchased were Silverwood 7" sandwich tins. They have seen many, many outings over the years, by way of this cake and the Sunday Best Chocolate Fudge Cake, also from the same book. I still have them and used them for this recipe. Interestingly, in flicking through 'Ultimate Cake Book', I caught sight of an Orange Victoria Sandwich, which is practically the same recipe as this one (size aside), with the exception of the filling, where Mary instructed that it should be 'about 4 tablespoons of orange mamalade and a little caster sugar'. Hmm, not sure about that one. I certainly loved the