Now I’m a food blogger I love to give people beautiful and yummy presents. Every time it makes me try something different and work a bit harder on my presentation skills. I have been trying to improve my icing skills and for about 9 months now I’ve been researching and trying out butter icing recipes, and different piping nozzles. Finally, with the help of Gill at Cupcakes To Your Door, I managed to bring all my research together to make what I call Cupcake Roses.
These particular cupcakes were made for my Mother-on-laws’ birthday. I was secretly very proud of myself, I don’t think they could have looked any better if I’d bought them from a shop.
I used my basic cupcake recipe and my new butter icing recipe, plus all natural food colourings from Queen Quality Decorations, which seems to be an Australian firm but I found mine in my local Waitrose. Please leave a comment on this blog if you know of any good ranges of natural food colourings – I would like to find some more types to try out.
Here’s my recipe:
Makes approx 8 cupcakes
- 4 oz softened unsalted butter
- 4 0z sifted caster sugar
- 2 large free range eggs
- 4 0z sifted self raising flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1 tbsp milk (approx)
- Pre-heat the over to 180°c.
- Cream butter and sugar together until smooth.
- Add one egg and mix well, add half the flour and mix again.
- Add the second egg and the rest of the flour, baking powder and vanilla essence, combine into a smooth mixture.
- Pour a little of the milk into the mixture, you need the mixture to be ‘droppable’, this means it should fall slowly from your spoon. If the mixture is too thick and sticks to the spoon add more milk, if the mixture is too runny then add a spoonful or two of more flour.
- Gently spoon the mixture evenly into each cake case, make sure that the tins are not filled more than halfway (or it will overflow as it rises and end up on the bottom of the oven floor!).
- Cook in the middle of the oven for 20 mins. Test if the cakes are cooked by touching the top of one cake, it should spring back up and not leave an indentation. Leave to cool on a wire rack.
- 4 oz unsalted butter, softened
- 4 oz icing sugar, sifted
- 1 tsp. vanilla extract
- Beat butter and icing sugar together until smooth, add vanilla and blend.
- Add a few drops of food colouring, mix until colour is evenly distributed.
- Either pop into a piping back and pipe icing onto cupcakes or use a palette knife to spread icing on.
To pipe the cakes as I did check out this online tutorial by Cupcakes To Your Door.