Flower Petal Cupcakes
I am supposed to be practicing cup cake designs over the past few months for a certain wedding cake! I only realised yesterday that I have two weeks before we fly to Europe and not a single design in site…eek. I have the beautiful filigree cup cake wrapper to enclose them which I shipped especially from Sydney to Auckland but they haven’t seen the light of day since they came through the door a few months ago. And I know it is going to be a chocolate orange mix with a ganache butter cream on top but that’s a far as the mental planning has gone.
I had some extra cake mixture over from the little fig cakes I made so decided to turn it into cupcakes for a trial run on fondant flower shapes and colours. This is what I made with the first batch and realise that I am going to have to do far more test batches in the next two weeks since the cupcake cases are too small for the filigree wrapper and I didn’t like any of the colour combinations I tried, nor the flower cutter shape……nothing like leaving things to the last minute hey?
Here’s a recipe anyway for a batch of cupcakes I used on the Easter cupcakes.
- 125g butter
- 125g sugar
- 125g SR flour
- 2 eggs
- 2 tbsp milk
- zest of one lemon (optional)
- Place 8-10 cup cake cases into a muffin tray, this help hold the shape of the cup cake.
- Place butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
- Add one egg at a time and whisk in between both additions.
- Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
- Spoon mixture into cases, generally it is advise to fill them three quarters full but I am certainly not the expert! I was offered a great tip from someone who read my blog and suggested using an ice cream scoop to get a consistent size, brilliant.
- Bake in oven for 25- 30 minutes or until an inserted knife comes out of the sponge clean.
- Allow to cool before removing from tin.
- Mine I have topped with butter icing (butter & icing sugar) and fondant decorations.