Flower cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcake
- 115 g White caster sugar
- 115 g Stork (from the tub)
- 2 Egg(s) (free range) medium
- 140 g Self-raising white flour
- ½ tsp Baking powder
- 25 g Almonds (ground)
- 1 tsp Almond extract
For the buttercream
- 85 g Stork (from the tub)
- 225 g Icing sugar
- 1 tbsp Milk (whole)
- Pink food colouring a few drops
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
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2
Place the stork and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
For this step you'll need:
- 85g Stork (from the tub)
- 115g White caster sugar
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3
Now gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
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4
Stir in the flour, baking powder, almond extract and ground almonds and mix until smooth.
For this step you'll need:
- 140g Self-raising white flour
- ½tsp Baking powder
- 1tsp Almond extract
- 25g Almonds (ground)
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5
Place heaped tablespoons of the mix in 12 cupcake cases. Bake in centre of the oven for 20-25 minutes. Cool on wire tray.
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6
While the cakes are cooling, mix the icing ingredients together adding enough colouring to achieve your favourite shade of pink. You can divide the icing and have two shades of pink for a pretty effect.
For this step you'll need:
- 85g Stork (from the tub)
- 225g Icing sugar
- 1 tbsp Milk (whole)
- Pink food colouring a few drops
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7
Using a large spoon, place one of shades of icing down one side of a piping bag fitted with a 124 petal nozzle. Spoon the other shade of icing down the other side of the bag.
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8
Start in the middle with the thick edge of the pipe to the base and pipe a bud shape. Continue piping petals gradually making them slightly larger as you get to the edge. Place into individual cupcake boxes to give as gifts.