Instructions

1. 1
   Preheat the oven to . Line an 12-hole cupcake pan with cupcake cases.
2. 2
   Beat the butter and sugar in a bowl until creamy.
3. 3
   Beat in the eggs, one by one.
4. 4
   Fold in the flour. Stir in milk and vanilla.
5. 5
   Spoon the mixture into the cupcake cases.
6. 6
   Bake for 18–20 minutes until golden.
7. 7
   Transfer the cupcakes to a wire rack and leave it to cool.
8. 8
   Beat the butter in another bowl until light.
9. 9
   Beat in the powdered sugar, 1 cup at a time.
10. 10
    Beat in the food coloring.
11. 11
    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.
12. 12
    Cut each top into 4 quarters and dust with a little edible gold spray.
13. 13
    Put 2 tablespoons of the buttercream into a piping bag with a hole, and put the rest into another piping bag with a hole.
14. 14
    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.
15. 15
    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.
16. 16
    Arrange the non-yellow gems on the frosting between the fans, pressing gently to make sure they stick.
17. 17
    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.
18. 18
    Dust the yellow gems with glitter, and place one on top of the center blob of each cupcake.
19. 19
    Dust each cupcake with a little extra glitter and serve.