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.

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).

Royal icing method

If decorating with royal icing, roll the icing out and cut into circular disks.

Lay the disc over the cupcake and mould to required shape.

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