Cupcakes & Muffins Facebook Live Recipes Gluten Free

England Party Cupcakes

These England Themed Cupcakes are a hit for anyone holding a sporting themed party. The sponge is lovely and light and you can decorate them up with buttercream or sweets of your choice. In fact, with our Natural Flavoured Icing Sugar, you can bake these easy cupcakes in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours. For example, use our Orange Natural Flavoured Icing Sugar for baking the cupcakes and our delicious Jaffa Twist for making buttercream.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

In addition, you can decorate these classic cupcakes with buttercream flowers using our Nifty Nozzles, the genuine Russian piping tips.

This recipe is one that you will return to time and time again. Furthermore, the cupcakes don’t go dry around the edges.

As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.

Check more recipes out here.

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Ingredients make 20

200g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
200g Margarine
4 Large Eggs
200g  Gluten Free Self Raising Flour
For the Buttercream
300g Butter
600g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
Red food colouring like Coloursplash or Rainbow dust Pro-gel


1. Pre-heat the oven to 150 C, 140 C fan, Gas mark 2.

2. In a clean mixing bowl add the Sugar and Crumbs  Natural Flavoured Icing Sugar of your choice and margarine beat together for 5 minutes until light and fluffy.

3. Add the eggs one at a time with a teaspoon of the flour until all the eggs have been thoroughly mixed in.

4. Next add the flour and on a low-speed mix until it has combined then turn the mixer up to medium-high speed and beat for no more than 30 seconds.

5. Using a dessert spoon fill each cupcake case to two thirds full and bake in the oven for 20-25 minutes until they are golden brown and firm to the touch.

6. Remove them from the oven and allow them to cool in the tin for 15-20 minutes before transferring them to a wire cooling tray to cool completely.

7. Let’s make the buttercream by beating the margarine on medium-high speed until it is lighter in colour and fluffy.

8. Add the Natural Flavoured Icing Sugar and chop in using a spatula to prevent an Icing sugar cloud from covering your kitchen, once chopped in turn the mixer on slowly until the ingredients have combined then turn up the speed to medium-high for no more than 20 seconds.

8. Put 3 good spoonfuls of the buttercream into a bowl and colour this amount with your red food colouring. You can then put this into a piping bag that is fitted with a round tip nozzle like a Wilton 5 0r 20.

9. Use a Wilton 1M Piping tip in a piping bag and fill it with the white buttercream.

10. Pipe a Rose Swirl on the top of each cupcake and then pipe a cross on the top using your red buttercream.

11. You can then add any other decoration you wish to like a chocolate football or decorated chocolate transfer sheet to the cupcake.


Why not change the colour of the buttercream for the Rose Swirl and the Cross to the colour of your country like Blue buttercream and white X for Scotland.


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