Jubilee swirl cupcakes

(7 ratings)

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Jubilee swirl cupcakes
Jubilee swirl cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Fresh from the kitchen of our cupcake queen Victoria Threader, these delicious Jubilee swirl cupcakes are drizzled with golden syrup for extra stickiness and topped with patriotic red, white and blue icing.


  • 150g unsalted butter (room temperature)
  • 150g golden caster sugar
  • 130g self-raising flour
  • 20g cornflour
  • 1 tsp vanilla extract
  • 2 tbsp milk (room temperature)
  • 3 eggs
  • Golden syrup, to drizzle
For the buttercream
  • 400g icing sugar
  • 200g unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 1-2 tbsp milk
  • red extra and navy blue paste food colourings
You will also need
  • Muffin tray
  • 12 cupcake cases
  • 4 piping bags
  • Large open star nozzle

Victoria finds using a squeezy bottle of golden syrup the easiest way to drizzle syrup over the hot cakes.


  1. Preheat your oven to 160C/320F/Gas Mark 3. Line a 12-hole muffin tin with paper cases.
  2. Beat the sugar and butter with the vanilla extract until light and fluffy (about 5 minutes). Add 1 egg, 1/3 of the flour and cornflour and 1/3 of the milk. Beat until just combined then repeat twice more until all the eggs, flour and milk have been added.
  3. Divide the batter between the 12 cases and bake for 20-25 minutes. Drizzle about a teaspoon of golden syrup over the hot cakes and cool on a wire rack.
  4. To make the buttercream, place the icing sugar, butter and vanilla extract in a large mixing bowl. Mix with an electric mixer for about 5 minutes until soft, smooth and creamy, adding a little milk only if the mixture is too stiff.
  5. Divide the icing into 3 equal portions and colour 1/3 red, 1/3 navy and leave 1/3 white.
  6. To decorate, place the star nozzle in one of the piping bags and put to one side.
  7. Spoon each of the 3 icings into separate piping bags, pushing all the air out as you squeeze the icing to the end of the bags. Snip the end of each bag and place all 3 bags into the fourth piping bag with the nozzle.Twist all 4 bags at the top of the icing.
  8. Pipe a star in the centre of one cake then pipe around the star to form a swirl. To finish push down slightly then pull up quickly. Repeat with the remaining cakes.

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  • 4
(7 ratings)

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