Daisy Cupcakes
2015-04-02- Cuisine: Good For Kids
- Course: Snack
- Skill Level: Child Friendly
Recipe Info
- Yield : 12
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
Make it your way! Decorate with the range of coloured paper cases and variety of sprinkles available. Make sure all ingredients are at room temperature before starting.
Ingredients
- 175g butter
- 175g self-raising flour
- 175g caster sugar
- 1⁄2 tsp baking powder
- 3 eggs
- 1⁄2 tsp vanilla extract
- For the icing:
- 175g butter
- 1⁄2 tsp vanilla extract
- 2 tbsps milk
- 250g icing sugar, sifted
- 6 drops green edible colouring
- To decorate:
- 1⁄2 cup edible daisies or other sprinkles
Method
Step 1
Make the cupcakes: Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cupcake or muffin cases.
Step 2
Put all the cake ingredients into a large bowl and beat with an electric hand whisk until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
Step 3
Bake for 20–25 minutes, or until the cakes are well risen and rm on top. Transfer to a wire rack to cool.
Step 4
Make the icing: put the butter, vanilla extract, 2 tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
Step 5
Carefully spoon your mixture into a piping bag fitted with a No. 8 star nozzle.
Step 6
Pipe swirls of the icing on top of each cupcake. Scatter with the daisies, or other sprinkles, to decorate.