Queen Elizabeth II celebrated her 94th birthday on Tuesday, April 22, 2020, and it wasn't the usual pomp and show that we have been seeing all these years. No royal procession, no gun salutes, no ringing of bells - the Queen resolved for a low-key birthday celebration this time in the wake of Coronavirus pandemic. Even if Her Majesty's birthday was bereft of splendour, it was definitely filled with sweetness. The Royal Pastry Chefs prepared special birthday chocolate cupcakes and shared their pictures on their official Twitter account.
These pretty-looking Queen Elizabeth-themed cupcakes were made in three variations with different elements representing the Queen's personality. The post read "Happy birthday to Her Majesty! To celebrate The Queen's birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs."
(Also Read: 9 Best Cupcake Recipes You Must Try)
They also chose to celebrate the day by sharing the secret recipe of the royal cupcakes and urged the readers to share their own creations using #royalbakes. A user actually made cupcakes and decorated it with fondant representing the Queen's fascinator.
Are you also tempted by these irresistible cupcakes? Why not make them at home to revel in some royalty yourself?
Here's the recipe of royal cupcakes shared by The Royal Pastry Chefs:
Ingredients for the cake sponges - (serves approximately 15)
50ml vegetable oil
60g butter (melted and cool)
5ml of vanilla essence
250g of self-raising flour
75 of cocoa powder
300g caster sugar
10g bicarbonate of soda
100g white chocolate chips
Ingredients for the buttercream topping:
90g of high percentage dark chocolate
125g icing sugar
Option to also use Royal icing, instead of buttercream
Royal icing is 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.