Dainty Floral Cupcakes
Delicious Dainty Floral Cupcakes taken from the Dairy Diary. These cute cupcakes, with a delightful hint of lemon, are easy to make and are a perfect bake for any occasion.
Ingredients
Butter, at room temperature and very soft 110g (4 oz)
Caster sugar 110g (4 oz)
Lemon extract 1 tsp
Eggs 2 large, beaten
Self-raising flour 110g (4 oz)
Baking powder 1 tsp
Milk 1 tbsp
Butter, softened 175g (6 oz)
Icing sugar 300g (11 oz), sifted
Lemon extract 1 tsp
Sugar flowers and sugar sprinkles (glimmer) to decorate
Instructions
1
Preheat oven to 180°C/Gas 4 and place cupcake cases in a muffin tin.
2
Put butter and sugar in an electric mixer. Add lemon extract with eggs, flour, baking powder and milk. Using beater attachment, mix batter well until you have a smooth pale cake mixture.
3
Divide mixture between cupcake cases.
4
Bake for 15-20 minutes until golden and firm to touch. Leave in the tin to cool.
5
Beat butter, using an electric whisk, until pale then add icing sugar and mix on lowest setting until blended. Then blend on full speed for a minute. Add lemon extract and beat again.
6
Spoon buttercream into a piping bag fitted with a star nozzle and pipe swirls onto cupcakes. Decorate with sugar flowers and glimmer.
