Jubilee mini cakes

Is everyone excited about the upcoming Jubilee celebrations? Who's going to a street party? How are you celebrating? I was out of the country last year during the Royal Wedding so I'm going to make up for it this year by getting stuck into some Jubilee baking (this is 1 of 3 that I've made so far) and may even get up to some Olympic baking later on! 

I was sent some lovely red, white and blue sugar strands by Just Bake which is a cool website for all your baking supplies. If you've not come across them before, do check them out as they have really nice stuff at a reasonable price. 

These cakes are really simple to make and will look impressive at a party. It's a basic vanilla sponge topped with fresh fruits, buttercream and sprinkles. I decided to make mini cakes as minis always look so much cuter! I also used my heart mould but the mini cakes looked much better! 

I'm entering these to the Blogging Baking Jubilee Competition hosted by Homemade by Fleur. The competition runs until 3rd June 2012 and the winner gets  £100 of Amazon vouchers, provided by Appliances Online. Join in the fun and get baking!

 Divide the cake batter evenly into 3 - 1 plain, 1 blue and 1 red

 Jubilee themed sprinkles from Just Bake

 Ready? Buttercream icing, 3 colours of cake, fresh blueberries, fresh raspberries, red white & blue sugar strands, Jubilee cupcake cases 

 Place one mini cake into a cupcake wrapper. Pipe a small star of buttercream on top. 

 Place fresh blueberries and raspberries on top - I used blueberries with the blue sponge an raspberries with the red sponge. 

 Add another layer of a different colour

 Pipe more buttercream on top and add a different fruit layer on top

Finish with a plain sponge topped with sprinkles

For the sponge

250g butter
250g self raising flour
250g caster sugar
3 eggs
2 teaspoons vanilla bean paste
Red paste colouring
Blue paste colouring

For the buttercream


110g butter
250g icing sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk

To decorate


Fresh blueberries
Fresh raspberries
Sprinkles

• Preheat the oven to 180C.
• Cream the butter and sugar until pale and fluffy.
• Add in the eggs, one at a time.
• Mix in the vanilla bean paste.
• Sift in the flour and mix well. 
• Divide the cake batter into 3 portions - I weighed them in ziplock bags.
• Add blue paste colouring to one bag, red paste colouring to another bag and leave the third bag plain.
• Pipe the batter into a mini cupcake mould and bake for approximately 10-12 minutes.
• Make the buttercream by mixing all the ingredients together in an electric mixer. 
• To assemble follow instructions that accompany the pictures above. 

Disclaimer: I was sent the sprinkles free of charge from Just Bake. I was not required to write about Just Bake or their products. All opinions expressed are my own.