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 tsp dried Lavender (finely crushed)
- 1 unwaxed Orange (juice and finely grated zest)
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ⅔ cup caster sugar
- For the buttercream
- 1.333 cups unsalted butter
- 6 cups powdered sugar
- 1 tsp vanilla extract
- milk (if needed)
- gel or paste Food coloring (blue, orange, pink, green)
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.
