Flower Power Cupcakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 3 cups all-purpose flour
- 1 Tbsp Baking powder
- ¾ cup superfine caster sugar
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
- ⅞ cup milk
- To decorate
- 1 ¼ cups white Sugar paste
- powdered sugar
- 3 Tbsps Apricot Jam (warmed)
- 1 cup pink Sugar paste
- 1 cup green Sugar paste
- 1 cup yellow Sugar paste
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour and baking powder into a mixing bowl. Add the sugar.
3.
Whisk together the butter, eggs, vanilla and milk. Pour into the dry ingredients and stir until just combined.
4.
Spoon the mixture into the paper cases and bake for 15-20 minutes until golden. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
5.
To decorate: roll out the white sugarpaste on a surface dusted with icing sugar. Cut out rounds slightly smaller than the diameter of the cakes.
6.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
7.
Roll out the pink sugarpaste as before and cut out small flowers with a flower cutter. Attach to the cakes with a dab of water.
8.
Repeat with the green sugarpaste.
9.
Roll out the yellow sugarpaste as before and cut out small discs for the flower centres. Attach to the flowers with a dab of water.
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