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.

Ingredients

• 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

Method

- 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 :)