Thursday, 23 July 2015

Floral Cupcake Recipe


200g Caster Sugar
200g Softened Butter
200g Self Raising flour
1 Large Egg
1tsp Vanilla Extract 
A Dash of Milk


12 Cup cake cases
200g Icing Power
75g Softened Butter
A Splash of Milk 
Few Drops of Red Food Colouring
Sprinkle of Pink Edible Glitter
Sugar Paper Daisies 

  • Pre- heat your oven to 180 degrees and line 12 cup cake tray with pretty floral or spotty cup cake cases.
  • Cream together the butter and sugar in a large mixing bowl, until the mixture forms a smooth paste.
  • Crack in one already whisked egg and mix in until there are no lumps in the mixture.
  • Add in the self raising flour a bit at a time and fold into the mixture, gently ensuring no air is knocked out. Add a splash of milk if the mixture appears dry, the batter should be just about falling off your spoon and smooth in consistency. 
  • Add the vanilla extract and stir in gently.
  • Using a tsp spoon the batter into the cake cases, filling them 3/4 of the way up before placing into the oven.
  • Bake for 10- 15 minutes.
  • When the cakes are golden brown, turn off the oven and place cakes on a cooling track to cool for 30 minutes
  • Cream together the butter and icing in a small mixing bowl, adding a dash of milk to combine the icing. 
  • Add a few drops of red food colouring, or leave without if you want a white icing, and stir into the butter icing.
  • Using a large nossel piping bag, spoon in the butter icing and begin icing the cakes creating a swirl from the outside- in.
  • Put one sugar paper daisy/ flower on each cake and sprinkle some edible glitter.
  • Place in the fridge for 15 minutes for the icing to set.

Enjoy. x

No comments:

Post a Comment