Spring Bloom Cupcakes
Have you seen our new Nifty Nozzles? They’re perfectly designed to help you pipe flowers all in one go with a range of shapes to make all sorts of beautiful blooms. With spring on its way, we thought they’d be just the thing to decorate some delicious Mother’s Day cupcakes, A homemade gift is sure to put a smile on your mum’s face. Or if she’s handy in the kitchen, why not get her some of our Nifty Nozzles as a present?
As I didn't have a leaf piping nozzle, I've used fondant to create the leaves for these cupcakes but there are leaf piping nozzles available from the Nifty Nozzle range and you can buy them from the Sugar & Crumbs website here.
- Prep Time : 40 minutes
- Cook Time : 20 minutes
- Yield : 12
- For the cupcakes:
- Eggs - 2
- Vegetable Oil - 125ml
- Milk - 250ml
- Caster Sugar - 200g (7 oz)
- Self-Raising Flour - 400g (14 3/4 oz)
- To decorate:
- Butter - 400g (14 3/4 oz)
- Sugar & Crumbs Velvet Vanilla Natural Flavoured Icing Sugar (or any flavour of your choice) - 200g (7 oz)
- Food Colouring - A Few Drops (Optional)
- Green Fondant - For Leaves (Optional)
Spring Bloom Cupcakes
1. Pre-heat the oven to 200° C, 180° C fan, 350 F, Gas mark 4.
2. Break the eggs into a bowl and beat until pale and frothy. Add the milk and oil and beat them together. Add the sugar and beat again until smooth.
3. Add the flour to the bowl and mix again until mostly smooth. You mustn’t overbeat the mixture or the cakes will turn out tough. Don’t worry if there are a couple of lumps just get the worst of them out.
4. Grease a deep muffin tin with butter and then divide the mixture between the holes, filling each about two thirds of the way up. Place in the oven and bake for 20 minutes until well-risen and pale golden brown. A tester inserted into the middle of each cupcake should come out clean.
5. Allow the cakes to cool in the tins for a few minutes and then carefully unmould them and place on a plate to cool. You will probably find them too delicate to place on a wire rack.
6. Once the cupcakes are completely cold you can decorate them. Make up the buttercream by beating the butter and Sugar & Crumbs Velvet Vanilla Natural Flavoured Icing Sugar (or any flavour of your choice) together. It needs to be nice and stiff so that the flowers will hold their shape when piped. Adding the food colouring will affect this so if you are using it you will have to add a bit more butter and play around with the quantities. You may find it simplest to start with just the plain buttercream as it’ll have a nice pale yellow colour anyway.
7. Roll out the fondant so it’s no more than 3mm thick and then cut out leaf shapes. You can alter them to suit the particular flower. Rose leaves should be wide and a little ragged round the edges while primrose leaves should be longer and more narrow.
8. Use disposable icing bags cut to fit the Nifty Nozzles and fill with the buttercream. Pipe out a little onto a plate to start it off. Get the nozzle filled evenly and then wipe the end and pipe flowers onto the tops of the cupcakes. Wipe the nozzle after each one.
9. To finish off, gently add the leaves with a little smear of buttercream on the bottom of each one to hold it in place.
Here is the link to the YouTube video tutorial by Carol for this recipe and how to pipe the flowers using Sugar and Crumbs Nifty Nozzles