Wednesday, 19 August 2015

Floral Cupcake Recipe

I made these cupcakes for my boyfriend's nan's birthday. I didn't have a piping bag to pipe the butter cream icing on but apart from that I think these cupcakes are really cute and they taste good too! Here is how I made them.

  • 110g  Butter or Margerine at room temperature
  • 110g Caster Sugar
  • 2 Large free-range Eggs, Lightly Beaten
  • 1 Tea Spoon Vanilla Extract
  • 110g Self raising Flour
  • 1-2 Tbsp Milk
For the Butter cream icing
  • 140g Softened Butter
  • 280g Icing Sugar
  • 1-2 Tablespoon Milk
  • A few drops of food colouring


- Preheat the oven to 180C and line a 12-hole muffin tin with paper cases. I went for girly pink polka dot ones. 

Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

Fold in the flour using a wooden spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

Bake in the oven for 10-15 minutes or until golden-brown on top. Remove them from the tin and put them on a wire rack to let them cool down (or put them by a window like I did.)

For the butter cream icing beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

Then add the remaining icing sugar with one tablespoon of the milk until the mixture is smooth and creamy.

Add the food colouring and mix until well combined. I went for bright pink. 

- I tried to make a piping bag out of baking paper but it went horribly wrong, instead you should spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

These are really easy to make and look really pretty, I also got some little flowers to decorate them. Enjoy :)