The Queen’s pastry chefs have revealed their royal cupcake recipe

In celebration of the Queen’s 94th birthday on 21 April, the royal pastry chefs have revealed a chocolate cupcake recipe fit for a monarch.

It’s been rumoured before that Queen Elizabeth is a bit of a chocoholic herself. Former chef to Her Majesty Darren McGrady recently told Delish that she receives the exact same chocolate genoise and ganache birthday cake every year – it’s apparently the same cake every member of the royal family receives on their birthday, but it’s thought that the Queen is a particular fan of it. Interestingly, the cake is made using a recipe that was devised by the Buckingham Palace kitchen staff during Queen Victoria’s reign and has stayed unchanged for over a hundred years.

As if we didn’t need persuading that chocolate is the only way to truly celebrate a birthday in style, we now have the royal seal of approval – and a royally-approved cupcake recipe, too.

The recipe for the dainty, pastel-hued cakes was shared on the Royal Family’s official website and Instagram account, and we can’t wait to make them. Elegantly iced to perfection, there’s buttercream and royal icing versions, depending on your preference or what you can find in the shops.

A special message accompanied the recipe, which reads: ‘Happy birthday to Her Majesty! To celebrate The Queen’s birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs.

‘If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some Royal Bakes? Remember to share your creations with us by tagging us on social media and using the #royalbakes .’

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The Royal Pastry Chefs Chocolate Cupcake Recipe

SERVES 15

FOR THE SPONGES

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

FOR THE BUTTERCREAM TOPPING

90g of high percentage dark chocolate
100g butter
125g icing sugar

FOR THE ROYAL ICING (IF USING INSTEAD OF BUTTERCREAM) 

Royal icing available pre made in shops
Add food colouring to create different colours

Method

To make the cake sponge:

1. Preheat the oven to 150 C.
2. Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl.
3. Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar.
4. Slowly add the wet mixture into the dry mixture, little by little.
5. Ensure the batter is smooth with no lumps.
6. Finally add the chocolate chips (alternatives could be nuts, dried fruit).
7. Lay the cupcake cases onto a tray.
8. Use a metal spoon to equally divide the mixture into the cases.
9. Bake for around 15-18 minutes, take out of the oven when golden and springy on touch.
10. Leave to cool.

To make the buttercream icing:

1. Cream the sugar and butter together, until light and creamy.
2. Add in the warm melted chocolate.
3. 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).

To make the royal icing (if using instead of buttercream):

1. If decorating with royal icing, roll the icing out and cut into circular disks.
2. Lay the disc over the cupcake and mould to required shape.
3. Eat and enjoy!