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Daisy Cupcakes


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.


  • 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


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.

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