Easter Floral Cupcakes

Easter Floral Cupcakes

After what feels like quite possibly the longest Winter the U.K has ever seen, with a dousing of snow mid-March, Spring is finally here and my goodness are we ready for it! Prepare your self for Hot-Cross Bun breakfasts and sunny evening strolls, and all the glorious things that come along with Spring. Supermarkets shelves will soon be lined with Chocolate-Eggs along side anything and everything you can stick a Cadbury’s Mini Egg on top of. Rabbits are literally everywhere and each corner of the world seems to have a bunch of Daffodils in it. We’re definitely not complaining!

As if all of this isn’t fantastic enough, everybody seems to be baking Easter treats. Whether you want to treat your family, donate them to a Spring Fair or simply scoff the lot yourself, give this gorgeous cupcake recipe a go. Inspired by Sugar & Charm this recipe is super easy to follow and gives you stunning results that everybody will love. You can bake your own Vanilla Cupcakes for this recipe or buy them in, either way, this frosting technique will work.

Ingredients:

  • 225g butter, room temperature
  • 1 cup of vegetable shortening
  • 960g of sifted powdered sugar
  • 6 tablespoons whole fat milk

Method:

  1. Cream the butter and shortening until they are smooth, gradually add in the sugar and continue to beat, adding a little of the milk with each addition.
  2. Beat the mixture until light and fluffy, it should be quite thick.
  3.  Divide the frosting between 4 smaller bowls and add a little food colouring to each one.

For Hydrangeas:

  1. Put a large star-tip on your piping bag
  2. Add 3 colours of frosting on seperate sides of the bag, this gives the flower depth and a multi-colored effect.
  3. Hold the tip down to the cupcake and pipe large petals all around until the top of the cupcake is covered.

For Carnations:

  1. Put a ruffle tip on your piping bag (thin and flat) and choose your frosting.
  2. With the tip horizontal, start in the centre of the cupcake and pipe around, the frosting should stick up like a ribbbon.

For Mums:

  1. Add the Wilton 102 tip to your piping bag, this should look like a very thin tear drop. Add any colour of frosting that you like.
  2. Starting on the outer edge, hold the nozzle facing the cupcake and go up and down, creating little loops. Work your way in to the centre, overlapping the petals.

Be sure to share your cupcake creations with us via our Facebook Page. We hope you all have a fantastic Easter!

 

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