Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

St George's Cupcakes

Veg CD CBF 45mins


A cupcake especially for St. George's Day - Patron Saint of England. The actual cupcake is a cherry cake mix, in keeping with the red and white theme of the icing which represents the English Flag. .


For the cakes

100g/4oz Castor Sugar
100g/4oz Butter or Margarine
100g/4oz Self Raising Flour
2 Eggs, beaten
50g/2oz Ground Almonds
100g/4oz Glace Cherries, quartered


For the Fondant Icing
1 Egg white
450g/14oz icing sugar
50g/2oz liquid glucose
Red Food Colouring



1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 cupcake cases on a baking tray.


2. In a large mixing bowl, cream the butter and sugar together until pale and fluffy using a wooden spoon or an electric hand mixer.


3. Gradually beat in the whisked eggs a little at a time until well incorporated then add the flour and mix until well blended.


4. Toss the quartered cherries in the ground almonds to coat then gently fold into the cake mixture using a spatula or metal spoon.


5. Divide the mixture between the cupcake cases, smooth the tops and bake for 12 - 15 minutes or until golden, risen and firm to the touch. Transfer to a wire rack to cool.


6. Meanwhile, make the fondant icing. Place three quarters of the icing sugar in a medium sized mixing bowl, make a well in the centre, add 3/4 of the  egg white and 1 tbsp of the glucose then start mixing, gradually drawing the sugar into the liquid until it forms a mass.


7. Turn onto a work surface which has been well dusted with extra icing sugar and knead until very smooth. Wrap in clingfilm until ready to use. Repeat with the remaining egg white, glucose, icing sugar and about 1 teasp of red food colouring.


8. Once the cupcakes are completely cold, decorate with the fondant icing.  Place the white icing between two large pieces of clingfilm, then roll  out with a rolling pin until quite thin, about 6mm/-inch then using a cutter, cut into circles just large enough to cover the tops of the cupcakes.


9. It's easier to take small pieces of the red icing and roll these out into thin cylinders before flattening them out then cutting into lengths to form the crosses.


End of instructions

 Follow us 




Tips, Options and Substitutions


Substitute the cherries with other dried fruit

The addition of ground almonds in the mixture helps to prevent the cherry pieces sinking to the bottom of the cupcakes

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack

Cupcake papers

large mixing bowl

 Sign up for Free E-Mailings

Still not found what you're looking for?



Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



  Related Recipes

Cake Recipes 

Bread/ Bun Recipes



 International Recipes |  Special Diets  |  Reference Pages  |   Conversion Charts  |  History of  Food   |  Ingredients   |  Table Settings  | UK Food Shopping Directory |  Videos 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos