This Cupcake Recipe From The Queen’s Royal Pastry Chefs Will Make ‘Gram-Worthy Treats

When Queen Elizabeth rang in her 94th birthday during the coronavirus pandemic on Tuesday, April 21, the festivities lacked the usual fanfare, but cake was still on the menu. In fact, the royal chefs at Buckingham Palace decided to gift the instructions to make a royal-approved treat. You’re going to want to set aside time this week for some baking, because this cupcake recipe from the Queen’s Royal Pastry Chefs looks absolutely delicious.

On Tuesday, the Royal Family’s official Instagram shared a birthday wish for the the Queen while giving fans an inside look at one of the sweet confections the chefs whip up in Buckingham Palace’s kitchen.

"Happy birthday to Her Majesty!" they wrote. "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?"

You can try the recipe for yourself by following sharing the instructions for the cupcakes, which serve 15 people. While the original post uses UK measures for the ingredients list, I converted them to American volume measures.

To start, you’ll want to bake the cake sponges for 15-18 minutes at 300 degrees Fahrenheit with the following ingredients:

  • 1/8 cup of vinegar
  • Just less than 1 1/3 cup milk
  • 3.4 tablespoons vegetable oil
  • 4 tablespoons of butter (melted and cool)
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 cups of self-raising flour
  • 2/3 cup of cocoa powder
  • 1.2 cups powdered sugar
  • 2 teaspoons baking soda
  • 2/3 cup white chocolate chips
  • cupcake cases

Meanwhile, for the buttercream frosting, you’ll need:

  • 3/4 cup of high percentage dark chocolate
  • 2/3 cup butter
  • 1/2 cup icing sugar
  • Food coloring to create different colors

View this post on Instagram

🎂🧁🎈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! 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 We hope you enjoy! #RoyalBakes 🧁

A post shared by The Royal Family (@theroyalfamily) on

After preheating the oven, you’ll want to add the baking soda, flour, sugar, and cocoa powder in a mixing bowl then set aside. In another bowl, whisk together eggs, melted butter, oil, milk, vinegar, and vanilla extract. Slowly combine the wet and dry mixture so that it’s smooth with no lumps before adding the chocolate chips.

Next, use a metal spoon to equally divide the batter into the cupcake cases and bake for 15-18 minutes. Once you take them out of the oven, let them cool while you work on the frosting.

For the buttercream frosting, you’ll want to use a mixer to cream the sugar and butter together. Next, add in the melted chocolate, then either use a spatula to ice the cakes with the frosting or use a piping bag if you’re a more experienced decorator.

With so many people now turning to baking to keep themselves busy, the palace’s latest recipe is a sweet addition to add to your baking arsenal.

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