As the nation is set to celebrate Queen Elizabeth II’s official birthday this weekend, baking experts Dr. Oetker have also been inspired to create a range of tasty recipes (fit for Royalty) for you to try at home.
From Strawberry and Cream Crown Royal Fairy Cakes to Pimm’s Cake Bites and Sunday Lunch Scones, there’s something to please every party guest: and with such easy-to-follow recipes, you’ll be able to wow your friends and family while creating your own pomp and ceremony on this special occasion.
View Dr. Oetker’s array of mouthwatering recipes below…
Strawberry and Cream Crown Cupcakes
MAKES 10
Ingredients
10 Dr. Oetker Baking Cases
75g (3oz) Baking margarine
75g (3oz) Caster sugar
1 Large egg
2.5ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract
75g (3oz) Self raising flour
100g (3 ½ oz) Soft set strawberry jam
TO DECORATE
Dr. Oetker Coloured Ready to Roll Regal Ice
Dr. Oetker Writing Icing Brights
225ml (8fl.oz) double cream
Method
1 Preheat the oven to 190C (170 C fan assisted oven, 375 F, gas mark 5). Put the Baking Cases in 10 fairy cake tins. Put the margarine in a mixing bowl with the caster sugar, egg and Vanilla. Sift the flour on top and using an electric whisk on a low speed, gently whisk the ingredients together.
2 Increase the speed and whisk for a few seconds until well blended and creamy. Divide the mixture equally between the cake cases and smooth over the tops. Bake for 16 -18 minutes until risen and lightly golden. Transfer to a wire rack to cool completely.
3 Using a teaspoon, scoop out a neat portion of sponge from the centre of each cake and fill with jam. Press the cut out sponge back on top to seal in the jam. Set aside.
4 To decorate, gently knead the red and blue Ready to Roll icing separately to make pliable, then cut each into 5 pieces. Form each into a ball. Cut a deep cross in th e top of each and roll the base of each ball between your fingers to make it narrower than the top – they should look like tiny chefs’ hats.
Pimm’s Cake Bites
MAKES 24
Ingredients
225g (8oz) Caster sugar
2 Medium eggs
150ml (1/4 pt) Sunflower oil
225g (8oz) Plain flour
10g (2 tsp) / 2 sachets Dr. Oetker Baking Powder
115g (4oz) Cucumber, grated
225ml (8fl.oz) Pimm’s
TO DECORATE
350ml (12fl.oz) Double cream
45ml (3 tbsp) Pimm’s
25g (1oz) Icing sugar
Halved small strawberries, orange and cucumber slices and mint sprigs to decorate
Method
1 Preheat the oven to 190C (170C fan assisted oven, 375F, gas mark 5). Grease and line a 30 x 20cm (12 x 8inch) oblong cake tin. Put 150g (5oz) sugar in a mixing bowl with the eggs and oil and whisk together until well blended.
2 Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients. Fold in the grated cucumber.
3 Spoon the mixture into the tin and smooth over the top. Bake for 30-35 minutes until risen, lightly golden and just firm to the touch. Stand for 10 minutes.
4 Meanwhile, pour 225ml (8fl.oz) Pimm’s into a saucepan and add the remaining 75g sugar. Heat gently, stirring until the sugar dissolves, then raise the heat and boil for 4-5 minutes until syrupy. Leave aside.
Sunday Lunch Scones
MAKES 16
Ingredients
225g (8oz) Self raising flour
1 sachet (5g/1tsp) Dr. Oetker Baking Powder
100g (3 ½ oz) Lightly salted butter, softened
50g (2oz) Sage and onion stuffing mix
175ml (6fl.oz) Whole milk
200g (7oz) Cooked chicken, cut into 16 slices
4 Rashers cooked bacon, quartered
16 cooked fine asparagus stems, cut into short lengths
Method
1 Preheat the oven to 220C (200C fan assisted oven, 425F, gas mark 7). Line a large baking tray with baking parchment. Sift the flour and Baking Powder into a bowl. Using your fingers rub in 50g (2oz) butter until the mixture resembles fresh breadcrumbs. Stir in the stuffing mix.
2 Put 15ml (1 tbsp) milk in a small dish and then add to the rest to the dry ingredients and mix to form a roughly firm dough. Turn on to a lightly floured work surface and knead lightly then roll out to a thickness of approx. 2cm (3/4 inch). Cut into 16 x 4cm (1 ½ inch) rounds using a plain cookie cutter, re-rolling as necessary, and transfer to the baking tray.
3 Brush the tops with the reserved milk and bake for about 15 minutes until risen and golden. Transfer to a wire rack to cool.
4 When ready to serve, cut the scones in half and use the remaining butter to spread lightly on the scone halves. Fill with chicken, bacon and asparagus. Your scones are now ready to serve and enjoy!
HINTS AND TIPS
Scones are always best made and eaten on the same day, but they do freeze well. Once cold, pack into a freezer container and seal. Freeze for up to 6 months. Defrost in the container and fill as above to serve.
By Kimberly Lavey
