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Dainty Floral Cupcakes
Emily Davenport
9 servings
45 minutes
485
British
Puddings and desserts
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.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Butter, at room temperature and very soft 110g (4oz)
- Caster sugar 110g (4oz)
- Lemon extract 1 tsp
- Eggs 2 large, beaten
- Self-raising flour 110g (4oz)
- Baking powder 1 tsp
- Milk 1 tbsp
- For the topping
- Butter, softened 175g (6oz)
- Icing sugar 300g (11oz), sifted
- Lemon extract 1 tsp
- Sugar flowers and sugar sprinkles (glimmer) to decorate
Directions
Preheat oven to 180°C/Gas 4 and place cupcake cases in a muffin tin
- 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
- Divide mixture between cupcake cases
- Bake for 15-20 minutes until golden and firm to touch
- Leave in the tin to cool
- 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
- Spoon buttercream into a piping bag fitted with a star nozzle and pipe swirls onto cupcakes
- Decorate with sugar flowers and glimmer.