Royal pastry chefs share chocolate cupcakes recipe to celebrate Queen's birthday

Today (21 April) the Queen celebrates her 94th birthday, with many people taking to social media to wish her a happy birthday.

Published 21st Apr 2020
Updated 9 th Aug 2023

To celebrate the Queen's birthday, the Royal pastry chefs have shared a recipe for chocolate cupcakes - ideal for those who are baking at home.

With the UK still in lockdown, many people are turning a year older without being able to go out and celebrate with friends and family.

The lockdown has also meant that people are baking to pass the time, entertain kids and try something new.

A great way to combine both is this Royally-approved cake recipe - perfect for birthday festivities.

Posting on The Royal Family Twitter, the pastry team said: "Happy birthday to Her Majesty! To celebrate The Queen's birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs."

The chefs are encouraging everyone who tries the recipe to share the results under the hashtag #royalbakes

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The recipe

Ingredients for the cake sponges - (serves approximately 15) 

15g vinegar

300ml milk

50ml vegetable oil

60g butter (melted and cool)

2 eggs

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5ml of vanilla essence

250g of self-raising flour

75 of cocoa powder

300g caster sugar

10g bicarbonate of soda

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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.

Eat and enjoy!

The full recipe can be found on the Royal website, here.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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