Summer garden cupcakes

    Summer garden cupcakes

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    2 people made this

    About this recipe: Sorry about the picture, its the closest to it i could find, i found this recipe in one of my cupcake books. Im gonna keep posting different cupcakes here so HEY!

    Ingredients

    • 115g/4oz butter, softened, or soft margarine
    • 115g/4oz caster sugar
    • 2 tsp rose water
    • 2 large eggs, lightly beaten
    • 115g/4oz self-raising flour
    • TO DECORATE
    • 115g/4oz pink ready-to-roll fondant icing
    • Icing sugar for dusting
    • 85g/3oz white ready-to-roll fondant icing
    • 85g/3oz blue ready-to-roll fondant icing
    • Tube of yellow writing icing
    • BUTTERCREAM
    • 175g/6oz unsalted butter, softened
    • 6 tbsp double cream
    • 350g/12oz icing sugar
    • green food colouring

    Method

    1. Preheat the oven to 180c/350f/gas mark 4. Put 8 paper cases in a bun tray. Place the butter, caster sugar and rose water into a large bowl and beat together until light and fluffy. Gradually beat the eggs. Sift in the flour and, using a metal spoon, fold in gently. Spoon the mixture into the paper cases. Bake in the preheated oven for 15-20 minute, or until risen, golden and firm to touch. Transfer to the cooling rack and leave to cool. Roll out the pink fondant icing into a thickness of about 5mm/ quarter of an inch on a surface lightly dusted with icing sugar. Using a small butterfly cutter, stamp out 16 butterflies. Roll out the white and blue fondant icing to the same thickness and using a small daisy cutter, stamp out 40 flowers, re-rolling the icing as necessary. Use the yellow writing icing to pipe the middle of the flowers. To make the buttercream, place the butter in a bowl and beat with an electric mixer for 2-3 minutes, until pale and creamy. Beat in the cream, then gradually sift in the icing sugar and continue beating for another 2-3 minutes, until the buttercream is light and fluffy. Beat in a little green food colouring to give it the tinted green colour. Spoon the buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of buttercream on top of each cupcake. Decorate with the fondant butterflies and flowers.

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    Reviews (2)

    0

    Quite nice and really good looks! - 29 Jun 2013

    GeorgieRayeeWilliams
    0

    yummy - 27 Apr 2013

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