Celebrate Her Majesty s birthday with Dr Oetker - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Celebrate Her Majesty s birthday with Dr Oetker By You Magazine - June 9, 2016 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. 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