Floral Cupcake Recipe

Ingredients 

200g Caster Sugar

200g Softened Butter

200g Self Raising flour

1 Large Egg

1tsp Vanilla Extract 

A Dash of Milk

Decoration

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 

Method

• 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