Spring Slower Cupcakes #Cupcakes #FlowerPower #Baking

Spring Flower Cupcakes

I do love a cupcake, it has to have just the right amount on frosting that’s not too sweet, a lovely light, moist sponge and most importantly it needs to be tasty!

These spring slower vanilla cupcakes are decorated using a grass tip nozzle and three different shades of  green vanilla frosting, and then topped with pretty sugar flowers.


I used my favourite recipe from the Hummingbird Bakery cookbook  (Vanilla cupcakes). However I always deviate away from the method that they use, preferring to use the below instead. This method can be used for your favourite cupcake recipe too, and will ensure a lovely light sponge!

Step one – Preheat your oven to 170ºC and line a 12 hole muffin tin with cupcake cases.
Step two – Cream the butter and sugar together in a food mixer until pale and fluffy.

TIP – Make sure to thoroughly beat the butter and sugar as this will ensure a nice light sponge.

Step three – Add in the eggs one at a time, making sure the mixture is thoroughly combined before adding the next egg. If your mixture starts to curdle add a little of the flour to counteract this.
Step four – Sift the flour and baking powder together into a bowl and then gradually add into the egg mixture in the food mixer.
Step five – Add the milk until thoroughly combined.
Step six – Evenly divide the mixture between each of the cupcake cases. I use a quarter cup measure to make sure all of my cupcakes come out roughly the same size, and fills the cases to around three quarters full.
Step seven – Bake in the oven for 20 minutes, until well risen, and golden brown on the top. Leave to cool for 10 minutes before turning out onto a wire rack, and leaving to cool completely.

TIP – If the cupcakes have come out a little domed on top, use a bread knife to cut the tops so that they are nice and flat. This will make it easier when it comes to decorating the cupcakes.

Decorating Time!

For the frosting you’ll need –

* 300g Icing Sugar
* 80g Butter or Margarine
* 30ml Milk
* Half a teaspoon of Vanilla Extract (I use Nielsen Massey)
* Green Food colouring (I used Sainsbury’s own brand)
* Sugar flowers (mine were from Sainsbury’s)

Step one – Start by beating the butter/margarine in a bowl, then start to add in the icing sugar, followed by the milk and vanilla extract, continue to mix until completely combined.
Step two – Evenly split the mixture into three bowls.
Step three – Add a few drops of green food colouring into each of the bowls so that you end up with three different shades of green.
Step four – Pop all three bowls of frosting into the fridge to firm up for an hour or so.
Step five – Using an icing bag, pop the grass tip icing nozzle into the bottom of the bag.
Step six – Add the darkest shade of green frosting that you have into the piping bag, and start to pipe on the ‘grass’ in various places on top of the cupcake.
Step seven – Once complete squeeze out an remaining frosting and then add in the next shade of frosting, squeeze the tube until it start to come through the nozzle, and then start piping on more ‘grass’.
Step eight – repeat step seven with the remaining bowl of frosting.
Step nine – Finally add on your sugar flowers, I bought mine ready-made but you could make the flowers from scratch using ready-to-roll icing.



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