Royal Baby Cupcakes
Royal Baby Cupcakes

Royal Baby Cupcakes

In their cute pink and blue bonnets these adorable Royal baby themed cupcakes created by Xanthe Milton are the perfect way to celebrate a new baby’s birth or christening. After all isn’t every baby deserving of a right royal treat? 

YIELDS

12

PREPARATION

15 MINS

COOKING

20 MINS

INGREDIENTS

For the cakes

  • 6oz butter, softened
  • 6oz Tate & Lyle Caster Sugar
  • 3 eggs
  • 6oz self-raising flour
  • 1 tsp vanilla extract

For icing batch 1

  • 500g Tate & Lyle Royal Icing Sugar
  • 8 tbsp water
  • black food colour paste
  • red food colour paste

For the icing batch 2

  • 125g butter, softened
  • 125g cream cheese
  • 500g Icing Sugar
  • yellow food colour paste
  • blue food colour paste
  • pink food colour paste

For decoration 

  • a selection of ‘mimosa balls’ 

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 170 degrees. Fill a 12 hole muffin tin with paper muffin cases. Cream the butter and sugar together until pale. Add the eggs, one at a time. Stir in the flour (no need to sift). Add the vanilla and mix. Put mixture into cake tin and smooth over the top. Bake for 15-20 mins. After, remove from oven and put the cakes onto a cooling rack.
  2. Meanwhile, beat the royal icing sugar with the water in an electric mixer for 4 mins. Take out 3 tbsps icing and place in a small bowl, add red food colouring until you achieve a suitable pink for the mouths. Take out another 3 tbsps icing and add the black extra food colour until you achieve a suitable colour for the eyelids. Tint the remaining icing with a tiny bit of the red colour to achieve a pale pink skin tone.
  3. Cream together the butter and cream cheese in an electric mixer. Add the icing sugar and beat for 5 minutes until it has the texture of whipped cream. Take out a quarter of the icing and colour it yellow for the hair. Divide the remaining icing in two and colour half baby pink and half baby blue. (If you want to you can do all the remaining icing either pink or blue).
  4. Use a palette knife to cover the cupcake with the pale pink icing. Allow it to dry. Fill a piping bag with an Ateco 844 nozzle with pink/blue icing. Pipe a swirl around the outside of each cupcake. This is the bonnet. Fill a piping bag with an Ateco 842 nozzle with yellow icing. Using this pipe one or three small ‘iced gems’ under the bonnet as the hair.
  5. Fill a piping bag with the black royal icing and another with the pink royal icing. Snip off just the very end of the bag and pipe two eyelids with the black and a mouth with the pink. Finish the Royal Baby Cupcakes with a couple of mimosa balls as the pom-poms on the bonnets.

 You will also need 5 disposable piping bags and the following nozzles: Ateco 844 & Ateco 842 

CHEF'S TIP

Why not try out different faces for the babies or let your kids have a go at making their own faces on them!