St George's Day Cupcakes

Serves: 12

Preparation: 30 minutes

Plus: To make truly vanilla cupcakes add the seeds from 1 vanilla pod or 1 tbsp vanilla extract to a 3 egg cupcake mixture (eg use the ingredients for Victoria Sandwich).


  • Icing Sugar, for dusting
  • 75 g ready-to-roll White Fondant Icing
  • 25 g ready-to-roll Red Fondant Icing
  • Blue Food Colouring
  • 1 quantity Vanilla Buttercream
  • 12 Truly Vanilla Cupcakes
  • Red and Blue Sugar
  • Sprinkles or Confetti
  • Edible Blue Glitter


  1. Lightly dust a clean work surface with icing sugar and roll the white fondant icing out until about 5 mm thick.
  2. Using a 4 cm round cookie cutter, stamp out 12 circles. You may need to re-roll the icing.
  3. Roll a little of the red fondant icing between your fingers and the work surface to make a thin sausage. Cut in half and lay in a cross over the top of one white circle. Lightly roll with a rolling pin to flatten.
  4. Re-stamp out the circle and set aside.
  5. Repeat with the remaining red fondant icing and white circles to make 12 round St George's flags.
  6. Mix a little blue food colouring into the buttercream until combined and light blue in colour.
  7. Using a small palette knife, spread the buttercream over the tops of the cupcakes to cover.
  8. Put a St George's flag on top of each cupcake, pressing down lightly, and then sprinkle the exposed buttercream with the red and blue sprinkles or confetti and a little blue glitter.

This recipe is from Celebration Cupcakes by Kim Morphew published by Simon & Schuster 2011.