Coronet Cupcakes

Preheat the oven to 180 °C (356 °F). Line an 12-hole cupcake pan with cupcake cases.

Beat the butter and sugar in a bowl until creamy.

Beat in the eggs, one by one.

Fold in the flour. Stir in milk and vanilla.

Spoon the mixture into the cupcake cases.

Bake for 18–20 minutes until golden.

18–20 minutes

Transfer the cupcakes to a wire rack and leave it to cool.

Beat the butter in another bowl until light.

Beat in the powdered sugar, 1 cup at a time.

Beat in the food coloring.

Using a teaspoon or a serrated knife and starting near the edges, remove the risen top on each cupcake. Be sure to keep the tops intact.

Cut each top into 4 quarters and dust with a little edible gold spray.

Put 2 tablespoons of the buttercream into a piping bag with a 5 mm (0.20 in) hole, and put the rest into another piping bag with a 2 cm (0.79 in) hole.

Using the bag with the larger hole, pipe a mound of frosting on top of each cupcake, starting near the edge and moving towards the center.

Top each cupcake with 4 gold trimmings, standing them upright. Space them evenly around the edges, and press them into the frosting to adhere them. It should look like 4 fans sticking out of the frosting to give the appearance of a crown.

Arrange the non-yellow gems on the frosting between the fans, pressing gently to make sure they stick.

Using the piping back with the smaller hole, pipe a small blob atop the center of each mound of frosting. Spray with a little gold spray.

Dust the yellow gems with glitter, and place one on top of the center blob of each cupcake.

Dust each cupcake with a little extra glitter and serve.