Daisy and sunflower cupcakes

Daisy and sunflower cupcakes

By
From
Bake and Decorate
Makes
12
Photographer
Laura Edwards

The vogue for cupcakes started in New York. I took a trip there recently, and was fascinated by all the vibrant colours. These are inspired by those Manhattan creations.

Ingredients

Quantity Ingredient
1 quantity Carrot-pecan cake with maple syrup and orange buttercream, batter only; omit frosting
12 cupcake cases
80g unsalted butter
60g icing sugar, sifted
1 orange, finely zested
1 tablespoon maple syrup
150g cream cheese
yellow food colour paste
2 piping bags
96 yellow mini chocolate beans
96 brown mini chocolate beans

Method

  1. Preheat the oven to 160ºC.
  2. Place the paper cases into a cupcake tin. Divide the batter between them and bake for 25–30 minutes or until they spring back to the touch. Leave in the tin for a minute or 2, then cool on a wire rack.
  3. Meanwhile make the topping. Beat the butter, icing sugar, zest and maple syrup until really light and fluffy. In a separate bowl beat the cream cheese until smooth, then fold into the butter mixture; do not over-mix as it may become too runny to pipe. If it is too soft, chill for an hour to firm it up. Divide into 2 bowls and colour the first a pale sunflower yellow, adding more icing sugar if it becomes too liquid.
  4. Fill 1 piping bag with yellow icing and the other with plain. Snip a V shape into each end (with the point of the ‘V’ facing the bag) and pipe petals on to each cake. Pipe a little icing into the centre and fill with mini beans; yellow for daisies and brown for sunflowers.
Tags:
Baking
Cakes
decorating
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