MAXINE GORDON has fun making buns fit for a Queen.

THESE cupcakes are not only easy to make, but great fun too. They are guaranteed to keep the kids amused too during half term, and perfect to take to a Jubilee party.

Not going to a party? Then why not stage your own afternoon tea event – and invite some friends or neighbours over?

I used a basic sponge mix for the buns, and invested in some coloured icing and icing pens for the toppings. This is where the kids (or the creative souls) in your household can really come into their own and dream up some Jubilee-themed designs.

We’re sure ma’am would be amused.

Jubilee cupcakes

Makes 16
175g (6oz) butter or marg
175g (6oz) caster sugar
two eggs, lightly beaten
175g (6oz) self-raising flour
½ teaspoon baking powder
few drops vanilla extract (optional)

75g (2 ½ oz) butter (softened)
125g (4oz) icing sugar
Food colouring (as required, I used Dr Oetker’s Food Colouring Gels, they come in red, blue and yellow)
Icing pens (as required, I used Silver Spoon’s Designer Icing pens in red, white and blue, which come with three differentshaped nozzles)

Heat oven to 180C (160C for fan oven)/350F/Gas 4. Line cupcake baking trays with your choice of paper liners.

Cream you marg/butter and sugar until light and fluffy, add eggs then sift and fold in flour and baking powder. Add vanilla drops if using. You should have a nice, soft, loose mixture. If it is very thick and sticky add a touch of milk.

Spoon into cupcake papers, only fill to three-quarters because they will rise.

Bake in oven for about 20 minutes, until golden coloured and firm to touch.

Place cupcakes on wire rack to cool.

Make up icing, by creaming butter with icing sugar and adding food colouring as required.

Once cakes are totally cool, let your decorating begin.