What could be better than a bouquet of flowers for Mother's Day? Why a bouquet of cupcakes, of course!
Ingredients
- for the cupcakes:
- 300 g butter
- 300 g caster sugar
- 6 eggs, beaten
- 300 g self-raising white flour
- 1 tsp vanilla extract
- for the icing:
- 400 g butter
- 500 g icing sugar
- 0.5 tsp lemon extract
- 0.5 tsp rose water
- yellow food colouring
- pink food colouring
Method
- Heat the oven to 180C. Line up the cupcake trays with 24 cupcake cases.
- Place the butter and sugar in a mixing bowl and beat until light and fluffy. Beat in the eggs one at a time.
- Stir in the flour and vanilla extract.
- Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown.
- Place each butter-cream in a large piping bag with a large star shaped nozzle.
- Place a polystyrene ball in a bucket or a vase and push in firmly. Insert a wooden lollypop stick into each cupcake
- Push the lollypop stick into the polystyrene ball and start arranging the cakes starting around the edge of the bucket or a vase. You may not need all cupcakes!
- Pipe the cakes with a swirl of butter cream on each to make it look like a rose.
- Keep the bouquet in a cold place until served. Serve within 1 day. Happy Mother’s Day!
Notes
Recipe from Rachel’s Garden Café, Arboretum Home & Garden Heaven.
