Pretty Flower Cupcakes
1 hr 10 min.
- For the cupcakes
- ¾ cup
- ¾ cup
superfine caster sugar
- 1 ¼ cups
self-rising flour (sifted)
- 1 tablespoon
unwaxed lemon (finely grated zest)
- For the buttercream
- 1 cup
- 3 ¼ cups
- 1 teaspoon
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.
Sift in the flour and beat well. Stir in the lemon juice and zest until blended.
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.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Beat in the vanilla.
Spread the buttercream generously on the cakes, reserving a little buttercream.
Brush a little buttercream on the edges of the butterflies and sprinkle with edible glitter.
Roll pieces of sugarpaste into long thin strips between your palms for the flower stems.
Arrange the butterflies on the cakes with the sugar leaves, flowers, sugarpaste stems and sprinkles.