Daisy Cupcakes
Home » COOK » Recipes »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.
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.
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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Daisy Cupcakes
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.
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.
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)
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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Ickle Pickle
May 12, 2015 @ 2:20 pm
These look so yummy. You’re very clever! Ickle Pickle x
Amy Squires
May 7, 2015 @ 6:37 pm
These looks so pretty! They look so professional! I have a sudden craving to go do some baking!
Nayna Kanabar
May 5, 2015 @ 9:48 pm
These look really pretty and so adorable so professional looking too.
Agata @BarkTime
May 4, 2015 @ 12:28 pm
Wow, these are truly funky looking cupcakes. I would love a daisy like this ;-)
angela
May 3, 2015 @ 7:19 pm
oohhh these are so pretty, I wouldnt want to eat them haha. x
Ness
May 3, 2015 @ 4:15 pm
Such pretty cupcakes! I’ve never heard of using a vodka spray.
MinaJoshi
May 2, 2015 @ 10:37 pm
Your cupcakes look very pretty. I don’t eat eggs so would be interested in an eggless cake recipe which has been tried and tested.
Michelle Ordever
May 3, 2015 @ 9:47 am
I did actually have to make eggless cupcakes once, they were chocolate cupcakes, I’ll dig out the recipe and share it soon
Emma The Mini Mes and Me
May 2, 2015 @ 8:36 pm
These look great – I love the icing shades and the floral design is very seasonal x
Sarah Bailey
May 2, 2015 @ 8:11 pm
Oh wow these are so pretty! What a lovely design almost too pretty to bite into. x
Debbie
May 2, 2015 @ 4:57 pm
Absolutely intrigued by the idea of using a vodka spray! I love this, they look so good, my little girl would love these for a special treat.
Claire Toplis
May 2, 2015 @ 3:00 pm
All the prettiness bake for me ~ only !
Mellissa Williams
May 2, 2015 @ 1:27 pm
These are ever so pretty Michelle, and the design is so effective. I may have to make some ;) http://www.thediaryofajewellerylover.co.uk