Sugar Flower Cupcake
Ingredients
- For the Cupcakes
- 150 grams butter
- 150 grams sugar
- 3 eggs
- 1 organic Lime (juice and zest)
- 175 grams Pastry flour
- ½ tsp Baking powder
- For the Frosting
- 80 grams soft butter
- 40 grams sugar
- 80 grams cream cheese
- 150 grams powdered sugar
- Heart-shaped fruit gummy (for decorting)
Preparation steps
For the sugar flowers, beat the egg white with 1 tablespoon water. Brush the flowers with the egg white. Carefully sprinkle with sugar and leave to dry on a wire rack overnight in a dry place.
Or let dry slowly in the oven for about 1-2 hours at 50°C (approximately 120°F).
Preheat the oven to 180°C (approximately 350°F). Fill the muffin tin with cupcake liners.
For the cupcakes, beat the butter with the sugar until fluffy. Beat the eggs with the lime juice and zest, and together with the flour and the baking powder add into the butter-sugar mixture. Mix well and pour into the cupcake liners. Bake in the oven about 25 minutes, until golden brown. Remove from the oven and let cool.
For the frosting, mix the butter with the sugar until creamy. Stir in the cream cheese. Stir in as much powdered sugar as needed to make it a spreadable paste. Spread on top of the cupcakes and serve decorated with flowers.
