… With a surprise Union Jack-inspired Filling and Buttercream Frosting!

Great British Golden Sponge Cupcakes with Surprise Union-Jack Filling and Buttercream Frosting

Get set for a weekend of fun and games as the most prolific National event of the year kicks off in London. How will you be celebrating the Games? You might have front row tickets and be busy packing for a pre-event picnic or simply gathering around the television with your mates and a bottle of bubbly? Whatever the plan, we have a winning recipe for delicious Great British Golden Sponge Cupcakes with a surprise Union Jack-inspired Filling, crowned with a luscious Buttercream Frosting. This recipe will steal first place!

How will you be commemorating the Games? Tweet us @houseoffraser or post on our Facebook page


Great British Golden Sponge Cupcakes … With a surprise Union Jack-inspired Filling and Buttercream Frosting!

Great British Golden Sponge Cupcakes with Surprise Union-Jack Filling and Buttercream Frosting how to frost a cupcake

Makes 12 cupcakes


For the Cupcakes:

130g plain flour

1 tsp baking powder

A scant pinch fine salt

½ scant tsp bicarbonate of soda

60g unsalted butter, softened

50g Flora

20g Trex

1 tsp vanilla extract

2 tbsp milk

2 large organic free-range eggs

60g golden Muscovado sugar or light brown sugar

70g caster sugar

1tbsp golden syrup


For the Union Jack-inspired Filling and Frosting:


Whipped Cream Filling with Blueberries

50g double cream, whisked to firm peaks

12 blueberries, washed and dried with kitchen paper


Strawberry Syrup Filling

3 tbsp good quality British strawberry jam

1 tbsp golden syrup


Vanilla Buttercream Frosting

100g unsalted butter

290g icing sugar, sifted

2 tbsp whipped double cream



Pre-heat the oven to 180°C and line a 12 cake cupcake or muffin tray with 12 cupcake cases.

Cream the butter, Flora, Trex and sugars with the vanilla extract and golden syrup.

Break the eggs into a clean bowl, whisk to mix and add to sugar and fats.

Measure and sift the flour, bicarbonate of soda, baking powder and fine salt, stir to mix.

Add the dry ingredients to the wet ingredients and stir as economically as possible; the aim is to incorporate the mixture in as few turns as possible and to ensure the cupcakes are tender and moist when they are baked.

Finally add the milk and stir. Dollop equal ice-cream scoopfuls of cupcake batter into the lined cases, using the last of the batter to level the cupcakes and smooth out the surfaces.

Bake in the pre-heated oven for twenty to twenty-five minutes or until an inserted skewer comes out clean, with a few moist crumbs clinging sumptuously to the point.

Leave to cool on a wire rack whilst you prepare the frosting and fillings.

To make the Whipped Cream Filling: Whip the cream to firm peaks and set aside.

To make the Strawberry Syrup Filling: In a ramekin, mix the jam with the syrup and set aside.

To make the Buttercream Frosting: Combine the sifted icing sugar with the softened butter, vanilla extract and add the whipped cream. Refrigerate the cream, strawberry syrup and vanilla buttercream for ten to fifteen minutes whilst the cupcakes finishing cooling.

When the cupcakes are completely cool, cut a circular cone shape out of the centre of each cupcake. Place each conical cupcake top next to the cupcake it came from. Using a ¼ teaspoon, scoop little mounds of whipped cream into each cavity. Using a clean teaspoon drizzle the cream with a little of the strawberry syrup and dollop a blueberry on top of the cream and jam. Continue to fill each cupcake in this order.

Slice half of the golden sponge away from the cupcake lids and push each top back onto its bottom.

Finally scoop the buttercream frosting into a piping back with a large zigzag tip and pipe little swirls of buttercream onto each cupcake.

Decorate with patriotic sparkles or sugar crystals and adorn with little union jack flags to serve. Celebrate and enjoy.

Pick up a bottle of Champagne at House of Fraser

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