Sunflower Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- ½ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp Baking powder
- For the buttercream
- 1 ¾ cups unsalted butter
- 8 cups powdered sugar
- 2 tsps vanilla extract
- green Food coloring
- pink Food coloring
- yellow Food coloring
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla until blended. Divide the buttercream into 3 bowls.
6.
Stir a few drops of green food colouring into one bowl, pink into another and yellow into the other bowl.
7.
Put the green buttercream into a piping bag and pipe on top of each cake.
8.
Put the yellow buttercream into a piping bag and pipe petals on each cake, as in the photo.
9.
Put the pink buttercream into a piping bag with a leaf nozzle and pipe the centres in the middle of the petals, as in the photo.
