Queen Elizabeth II turned 94 years old on Tuesday, and the Royal family is allowing you to celebrate, too.

What’s the news:

  • The royal family shared a chocolate cupcake recipe from the Royal Pastry Chefs.
  • The account said: “If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some #RoyalBakes? Remember to share your creations with us!”

Here’s the recipe:

Ingredients for the cake sponges — (serves approximately 15) 

  • 15 grams vinegar
  • 300 milliliters milk
  • 50 milliliters vegetable oil
  • 60 grams butter (melted and cool)
  • 2 eggs
  • 5 milliliters of vanilla essence
  • 250 grams of self-raising flour
  • 75 grams of cocoa powder
  • 300 grams caster sugar
  • 10 grams bicarbonate of soda
  • 100 grams white chocolate chips
  • cupcake cases

Ingredients for the buttercream topping:

  • 90 grams of high percentage dark chocolate
  • 100 grams butter
  • 125 grams icing sugar 
  • Option to also use Royal icing, instead of buttercream:
  • Royal icing available premade in shops
  • Add food coloring at your discretion.

Cake sponge method:

  • Preheat the oven to 150 degrees Celsius (302 Fahrenheit).
  • Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl.
  • Whisk the eggs in a separate container, with the vanilla essence, melted butter, oil, milk and vinegar.
  • Add wet mixture into dry mixture, little by little.
  • Make batter smooth. No lumps.
  • Add chocolate chips (or 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, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice).

Royal icing method:

  • Roll icing out and cut into circular disks.
  • Lay the disc over the cupcake and mold to required shape.

Note: To convert to ounces, multiply by .035. Thirty milliliters equals 1 fluid ounce.

More recipes released amid COVID-19 outbreak

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