Flower Cupcakes

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Flower Cupcakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
12
For the cupcakes
0.333 cup butter (melted)
1 egg (beaten)
¾ cup plain Yogurt
1 teaspoon dried Lavender (finely crushed)
1 unwaxed Orange (juice and finely grated zest)
2 ¼ cups all-purpose flour
1 tablespoon Baking powder
cup caster sugar
For the buttercream
1.333 cups unsalted butter
6 cups powdered sugar
1 teaspoon vanilla extract
milk (if needed)
gel or paste Food coloring (blue, orange, pink, green)
How healthy are the main ingredients?
YogurteggOrange
Product recommendation
Use culinary grade lavender, which is free from chemicals and pesticides.

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.
2.
Mix together the butter, egg, yoghurt, lavender, orange juice and zest in a mixing bowl.
3.
Sift in the flour, baking powder and sugar and stir until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until very soft and pale.
6.
Sift in 1/3 of the icing sugar. Mix well. Add another third and then add the vanilla extract. Finally
7.
add the remaining icing sugar. Beat until very smooth. You may need to add a little milk to loosen the buttercream.
8.
Set aside about 6 tablespoons of buttercream. Divide the remainder into 6 bowls and stir a little blue, orange and pink colouring into 3 bowls.
9.
Fit 3 piping bags with a petal tip nozzle, with the thick end at the bottom. Spoon a plain and a coloured buttercream side by side into each piping bag so that the colours sit evenly next to each other inside the bag.
10.
Pipe a centre of each colour onto each cake. Pipe more petals of the same colour around each centre, then pipe more petals around the outside to form flowers.
11.
Stir a little green colouring into about half of the reserved plain buttercream and put into a small piping bag. Pipe a leaf on each cake.
12.
Spoon the remaining plain buttercream into a small piping bag and pipe a centre in each flower.