Spring Time Cupcakes
These delightful flower cupcakes bring a burst of color and sweetness to any occasion. The light and fluffy vanilla-infused cakes are topped with vibrant yellow and green fondant petals, creating eye-catching edible blooms. A finishing touch of sugary sprinkles at the center adds an extra layer of texture and flavor. Perfect for special celebrations or simply brightening up your day with a delightful treat.
— Constant Cookbook
Ingredients
- 150g butter, softened
- 150g catser sugar
- 1 tsp vanilla extract
- 2 large eggs,lightly beaten
- 140g self-raising flour
- 40g cornflower
- Topping
- 115g ready-to-roll fondant icing
- yellow and green food colourings
- 300g icing sugar
- about 3tbsp cold water
- sugar strands
Instructions
- Line two 12-hole muffin pans with 24 paper cases. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs. Sift in the flour and cornflour and fold in batter. Spoon the batter into paper cases. Bake in a preaheated oven, 190'C/375'F/Gas mark 5, for 12-15 minutes, or until golden and springy to touch. Transfer to wire rack to cool completly.
- To Decorate, divide the fondant in half and colour one half pale yellow, Roll out both halves, then use the sides of a round pastrey cutter to cut out white and yellow petal shapes. Set aside
- Sift the icing sugar into a bowl and mix with water until smooth. Place half of the icing in a small piping bag fitted with a plain nozzle.
- Cover 12 cakes with yellow icing and 12 cakes with green icing, Arrange white petal on top of yellow cake to form a flowers. Pipe a little blob of white icing into the centre of each flower, then add a few coloured sprinkles on top of the white icing to form the centre of the flower. Arrange the yellow petals on the grean cake to form flowers. LEAVE TO SET for 2 hours
- Enjoy
Yield
Makes 24 cakes
Comments
No comments found.