Mother’s Day Floral Vanilla Cupcakes

  • Serves : 12
  • Makes : 12
  • Type : Dessert

These stunning vanilla cupcakes topped with our edible pressed flowers make for the perfect Mother’s Day gift for a special someone.

Ingredients

  • for the cupcakes
  • 90g  self-raising flour 
  • ½ tsp  baking powder 
  • 115g  caster sugar 
  • 50g  ground almonds 
  • 2  large eggs 
  • 1 tsp  vanilla extract 
  • 100ml  natural yoghurt 
  • 115g  unsalted butter melted and slightly cooled
  • for the buttercream
  • 175g  unsalted butter softened
  • 350g  icing sugar sifted
  • 1 tbsp  boiling water 
  • ¼ tsp  vanilla extract 
  • A variety of food colourings to colour your icing 

Method

  1. Preheat the oven to 180°C/Gas 4. Line the tin with paper cupcake cases and set aside.
  2. Sift the flour and baking powder into a large bowl, then stir in the sugar and almonds.
  3. Break the eggs into another bowl, beat in the vanilla and yoghurt, then stir in the melted butter until well mixed.
  4. Make a well in the centre of the dry ingredients, then pour in the egg mixture and beat until just smooth and well mixed.
  5. Divide the mixture evenly into the cupcake cases and smooth the top of each. Place in the centre of the oven and bake for 18-20 minutes or until well risen, lightly golden and a skewer comes out cleanly.
  6. Remove from the oven and leave to cool for 15 minutes in the tin then remove from the tin and leave to cool completely on a wire rack.
  7. Meanwhile, make the buttercream. In a food processor or using an electric hand mixer, beat the butter until very soft and fluffy, then add the icing sugar a little at a time until it is all incorporated and well mixed. Whisk in the water and vanilla extract and continue to whisk until very fluffy and light.
  8. Pipe your buttercream using a standard star piping nozzle.
  9. Top your cupcakes with our edible pressed flowers to make them that bit more special.

By | 12 April 2018