Jubilee celebrations are going on in our house mainly in the form of cake baking. I love any excuse to bake a cake and that is probably going to take up a large part of this month. I am totally into all the souvenir paraphernalia and have started my collection. So far, the Jubilee Tate & Lyle golden syrup tin and the M&S Diamond Jubilee biscuit tin but I could and will go on purchasing all manner of goods I’m sure.
I did also spend last night putting together a Jubilee Pinboard on Pinterest . There are many hours to be lost on Pinterest and I certainly lost a lot of my evening to it looking for memorabilia. Sounds like a strange thing to do, but I do find I get lots of ideas and inspiration mainly because it is so colourful. And, I have created another Jubilee post (to come later) with an idea that I noticed has not yet been pinned!
Now, can you can imagine how lethal a trip to Lakeland can be at this time of the year? I went and came out armed with lots of goodies with which to make my Diamond Jubilee cupcakes. When it comes to cupcakes I follow my children’s preference for either ready to roll icing or glace icing. They are not keen on the half a pat of butter swirls but will gladly eat a pack of bright blue Renshaw’s straight from the packet!
These cupcakes were very good indeed. My 3 children particularly loved the edible stickers which tasted just like the sugared rice paper they had for the first time last year at Cranch’s Sweet shop in Salcombe. It was in the form of edible dollar bills!
Also, I have adapted Nigella’s cupcakes to include a banana and a splash of orange juice (RECIPE HERE). The banana will now be going into all my cupcakes. I can tell you that they were as fresh as a daisy even on Day 4 and the banana flavour was merely a hint.It lifted them into the realms of light and fluffiness that makes you feel as if they could not possibly be bad for you or contain any calories at all.
Diamond Jubilee Cupcakes
Ingredients :- Makes 12 cupcakes
The cupcakes are based on a Nigella recipe for Cupcakes which you can find HERE.
I have a adapted the recipe in these ways:-
1. Added a whole mashed banana to the cake batter after it has been beaten.
2. Added orange juice to replace the milk in the recipe.
3. Put all the ingredients into the KitchenAid and whisked them up together.
4. Used Stork margarine not butter.
5. Iced the cupcakes with Renshaw’s ready to roll coloured icing.
6. Decorated the cupcakes with edible Jubilee stickers I found at Lakeland.
I have another Jubilee idea to post up which I hope to enter into Homemade By Fleur’s Jubilee Themed Bake Club this month!