Flower Cupcakes

I bought some fondant flower cutters back in November when I was home, but they were part of a Christmas present so they were put away until Christmas. Fast forward to three months later with Mother's Day (in the UK) on March 18^th this year, and also my Mum's Birthday this Sunday and I had the perfect opportunity to try out my cutters and make some cupcakes! They were so much fun to use and since I had the fondant icing out I couldn't resist also trying some fondant roses as well as it's been a while since I made some (6 years to be precise!!). What resulted was a lovely relaxing evening making and decorating flowers to top my Vanilla Cupcakes with and some lovely Flower Cupcakes – perfect for Spring, a Birthday or especially for a Mother's Day Afternoon Tea!

Happy Birthday Mum! : ) xxx

120g plain or all-purpose flour

140g caster or berry sugar

1 ½ tsp baking powder

a pinch of salt

40g unsalted butter, softened

½ tsp vanilla extract

120ml milk

1 egg

Royal Icing:

225g icing sugar

2 tsp {6gapprox.} dried egg white powder {white meringue powder}*

2-3 tbsp water

Food colouring of your choice**

To Decorate:

Edible flowers – either homemade or bought {see below}

Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.

Place the flour, sugar, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the egg to the remaining milk along with the vanilla and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.

Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22 minutes works perfectly every time) and a skewer comes out clean with put into the center of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.

While the cupcakes are cooling make the icing. Sift the icing sugar and the dried egg white powder/ meringue powder into a medium sized bowl then add enough water to make a smooth icing – you don't want it too runny so I add the water a tablespoon at a time, until I get the right consistency. If you want to have a few different colours, divide the icing into bowls then add a little food colouring to each bowl and mix well. When the cupcakes have completely cooled spoon over the icing so that you have an even, glossy and smooth cover. Leave to set a little then gently top with the flowers – if you need too you can always add a little dot of fresh icing where you want to add the flowers.

Edible Flowers:

For the flowers I just coloured some bought fondant icing then thinly rolled it out before using my cutters. The roses were made by hand by building up the leaves. They were finished with a little pearl lustre dust (cause you know me and shiny, sparkly things!!) and I used Wilton edible sugar pearls for the middle of some of the flowers!

*Available from some supermarkets or specialty cook shops (or online).

**I use gel colouring as it doesn't thin the icing down anymore, however if you prefer to use liquid food colouring just go a little lighter on the water.