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Jubilee Cupcakes

For the Cupcakes

  1. Pre-heat the oven to 180°C/160°C /Gas Mark 4. Line a muffin tin with the baking cases. Place the butter and sugar in a large bowl and cream together until light and fluffy.
  2. Add the eggs and Vanilla Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Fold in the flour until combined.
  3. Divide the mixture between the baking cases and bake for 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely.

To Decorate

  1. Once the cupcakes are cool, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of jam in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake.
  2. Place the buttercream in a piping bag fitted with an open star nozzle. Pipe a swirl of buttercream onto the top of each cupcake.
  3. Decorate your cupcakes with the Jubilee Mix Sprinkles and Ta-dah you’re ready to serve up your masterpiece!

Duration: 60mins

  • Ingredients


    • 12 Jubilee Baking Cases
    • 125 g Unsalted butter (softened)
    • 125 g Caster Sugar
    • 2 Large Eggs (beaten)
    • 5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)
    • 140 g Self-Raising Flour


    • Jubilee Sprinkle Mix
    • 120 g Strawberry Jam
    • 400 g Dr. Oetker Vanilla Buttercream Style Icing (1 tub)
  • Cooking information

    Serves: 12 Cupcakes

    Cooking method: Oven

    Minutes: 60 mins

  • Nutritional Information

    • Vegetarian