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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)


  1. Place 8-10 cup cake cases into a muffin tray, this help hold the shape of the cup cake.
  2. Place butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
  3. Add one egg at a time and whisk in between both additions.
  4. Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
  5. 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.
  6. Bake in oven for 25- 30 minutes or until an inserted knife comes out of the sponge clean.
  7. Allow to cool before removing from tin.
  8. Mine I have topped with butter icing (butter & icing sugar) and fondant decorations.
12 Comments Post a comment
  1. They look really beautiful. The wrapper is gorgeous too.

    May 20, 2009
  2. Adorable! Good luck on the cake- looks like you won’t need to try out too many other designs 🙂

    May 20, 2009
  3. Marina #

    ciao ! Beautifulllllllll cupcakes!
    See you soon!

    May 20, 2009
  4. Oh beautiful!!!!!! Very cute cupcakes, decoration and remikins! I love it all!
    I think you’ve already got what it takes to decorate a gorgeous cake 🙂

    May 20, 2009
  5. oneordinaryday #

    They look beautiful. Very pretty presentation.

    May 20, 2009
  6. Those cupcake wrappers are adorable! I would have shipped them in too.

    May 21, 2009
  7. I so envy u going to Paris with a patisserie book. That something I would love to do. Is it David Lebwoitz’s book? Hubby has been promising me a trip to paris for a while. Theres a couple places there that I really want to go to. I hope you do a blog on it, cause I would love to read it. So cool that you are coming to the UK, if you want any recommendations for foodie haunts I have tons!!!

    May 21, 2009
  8. I have left an award for you on my website called “One Lovely Blog Award” Its for cool and recently discovered websites. Hope you have a wonderful weekend!

    May 22, 2009
  9. Y #

    Those look so delicate and pretty!

    June 6, 2009
  10. Michelle #

    They are beautiful! can you tell me how to get those wrappers? im getting married and would love to use. thank you good luck

    October 8, 2009
  11. Sneha #

    Where did you get those cupcake holders? Those are beautiful! The cupcakes look gorgeous!!

    July 28, 2010
    • peasepudding #

      Hi, not sure if you live in NZ but places like ‘Living & Giving’, Stevens & Millies Kitchen sell them. If not you can google filigree cupcake case and you should be able to locate someone selling them online. Good luck finding them!

      July 29, 2010

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