These little floral petal cupcakes are a nice way to ice a cake, as they look complicated but are actually very simple. These can make perfect gifts especially for bridal occasions/ mother’s day. I used 3 different colours of icing (white, light pink and fuschia pink) for an ombre effect. My version does require a piping bag and different nozzles for the flower effect, however you can get this for £4.99 on amazon, so is worth getting.
Ingredients: (makes 12 cupcakes)
- 120g plain flour
- 130g caster sugar
- 5 tsp baking powder
- 40g butter, soft
- 120ml milk
- 1 egg, beaten
- 2 tsp vanilla extract
- 12 cupcake cases ( I used silver ones)
For the vanilla icing:
- 250g icing sugar
- 80g butter, soft
- 25ml milk
- 4 drops of vanilla extract
- Pink food colouring
- I used Sainsbury’s white roses
- Sainsbury’s rose sugar decorations
- Sainsbury’s White shimmer pearls
- Christmas edition macarons from Marks & Spencer
- Gold dust (optional)
- Preheat the oven to 170 degrees celsius/ 338 F/ Gas mark 3 .
- Mix together the flour, sugar, baking powder and butter with an electric whisk until a grain like consistency.
- Then gradually pour in half the milk and continue to whisk.
- Mix the rest of the milk, egg and vanilla extract together in another bowl.
- Slowly pour this into the dry mix and whisk together. Continue this for a few minutes until a smooth mixture.
- Line a 12 hole baking tray with cupcake cases.
- Spoon the mixture evenly into the cupcake cases. I usually use a ice cream scoop for this, for consistency.
- Bake for 20-25 minutes.
- Then once cooked, remove from the oven. With a skewer, insert into the cake- it should come out clean.
- Remove the cupcakes from the tin and leave to cool.
- Meanwhile make the icing. Beat the icing sugar and butter together with an electric hand or freestanding whisk until well combined.
- Separately, mix together the milk and vanilla extract.
- Then add this mixture slowly into the sugar and butter, whisking as you go.
- Continue beating this on a high speed for about 5 minutes. The longer you whisk it, the fluffier it will become.
- Separate the buttercream into thirds. Leave one white.
- Put a dash of pink food colouring into one of the other thirds, and mix. It should make a light pink colour.
- Put a bit more pink food colouring than before in the last batch, it will make a deeper pink colour. Mix until you get your desired colour.
- Put all 3 icing colours into separate piping bags. I just played around with which nozzle I wanted. I used the small zig zagged edged ones (‘rosette boarder’ and ‘shell boarder’) for the white icing and dark pink icing. I used the ‘star boarder’ one for the light pink icing. I placed the sugar flowers on the cake as a starting point and just had fun with decorating each cupcake how I felt. There is no rules with this, you can make each cupcake different.
- Top with the white pearls and macarons. Finish with gold dust.