Daisy Cupcakes

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I made these daisy cupcakes for a friend, and instead of the usual buttercream icing, I used leftover sugarpaste (fondant) from the larger cake I had also made for her. I had to level off the cupcakes so that the circle of purple sugarpaste would sit flat, I then topped with a pink daisy, cut with a special cutter, and a little swirl of white royal icing in the middle of each daisy.

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Daisy Cupcakes
Daisy Cupcakes

Daisy Cupcakes

The Purple Pumpkin Blog
This is my tried and trusted vanilla cupcake recipe. Makes 24 cupcakes. I use an ice cream scoop to get equal quantities of cake mixture per case.

I use vodka to spray away excess icing sugar dust from sugarpaste. Just buy a little spray bottle and pour a shot of vodka in it. Vodka evaporates quicker than water, leaving the sugarpaste nice and clean and free from icing sugar. ]To make chocolate cupcakes, add 3 tbsps cocoa powder to the batter.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24
Calories 253 kcal

Ingredients
  

For the cupcakes

  • 335 g unsalted butter softened
  • 335 g caster sugar
  • 335 g self-raising flour
  • 1½ tsp baking powder
  • 6 eggs
  • 1½ tsp vanilla extract

For the toppers

  • purple/lilac coloured sugarpaste
  • pink coloured sugarpaste
  • icing sugar for dusting
  • vodka spray
  • white royal icing

Instructions
 

  • It's best to make the toppers a day or so before so that they have time to dry. Dust the icing sugar over the counter and roll the purple sugarpaste to a thickness of about 5mm. Cut out circles to the diameter of your cupcakes. Roll out the pink icing, and cut out daisy shapes. Brush away excess icing sugar, or spray with vodka to remove. Leave to dry on a flat surface (a tray or baking sheet covered with greaseproof paper). Do not put in the fridge (they get sticky) or leave in the kitchen to dry as it's often too humid.
  • Preheat oven to 175C/Gas 4.
  • Place 24 cupcake cases into tins.
  • Put all of the ingredients into a mixing bowl and beat with an electric whisk for 3 minutes until smooth, pale and fluffy.
  • Divide the mixture between the cupcake cases. (see notes above)
  • Bake for 20 minutes until golden and risen.
  • Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely before decorating.

To Assemble

  • Carefully cut the raised tops from the cupcakes to make them level.
  • Pipe a few small dots of royal icing to the cupcakes and put the purple circles on top. Gently press so that they sit securely.
  • On the reverse of the daisies, pipe a dot of icing and fix to the centre of the circles.
  • Finally, pipe some icing into the middle of each daisy (I used a star tip)


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Nutrition

Serving: 1 | Calories: 253kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 220mg | Sugar: 20g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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