This Morning Juliet Sear served up the Queen Mother’s chocolate and almond cupcakes on Juliet Sear’s Royal Recipes.

The ingredients are: 160g chopped or chipped chocolate (72%), 175g very soft unsalted butter, 150g golden caster sugar, 1 tsp vanilla, 6 medium eggs, yolks and whites separated, 175g ground almonds and ¼ tsp salt.

For the ganache: 125g double cream, 1 tsp instant espresso or coffee powder, 225g dark chocolate, chopped or chips and 40g unsalted butter.

To decorate: Sprinkles and cupcake flags – royal gold sprinkles and crown flags look great, but, use whatever you like.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.