Perfect treat for those who love flowers and cake, and an ideal Mother’s Day gift.
Recipe by Ricky Patridge
Uploaded by ricky partridge
Time to make
- 175 g Baking butter
- 175 g Caster sugar
- 175 g Eggs (I always weigh my eggs - but 3 large or 4 medium)
- 175 g Self-raising flour
- 200 g Unsalted butter for frosting
- 425 g Icing sugar
- 1 tbsp Vanilla essence
- 1 tbsp Food colouring (to add colour if needed)
- 250 g Various colours of sugar paste fondant
After preheating the oven to gas mark 4 or 180oC, mix together the caster sugar and butter to form a smooth paste.
Gradually add the eggs one by one whilst still whisking .
Add the self-raising flour and mix on a slow speed for 2 minutes followed by fast speed for another 2 minutes.
Place 7 cupcake cases into a cupcake tray and share the mixture out into each case (I usually fill half way) and bake for 25 minutes.
Whilst allowing the cupcakes to cool down for at least one hour, place a polystyrene ball into a bouquet box and pierce the ball with tooth picks or dried spaghetti (ensure to leave enough room for at least 7 cupcakes to fit on).
Mix together your icing sugar, butter and vanilla essence until stiff and place into a piping bag with a 2d or 3d nozzle. Pipe frosting onto each cupcake preferably into a rose followed by adding your sugar paste fondant decorations to the top of the frosting for extra detail. or keep it simple! They look beautiful either way. Remember to knead and roll out your sugar paste on a surface lightly dusted with icing sugar.
Pierce each cupcake into the tooth pick on polystyrene ball and you then have your bouquet of cupcakes. Finish with cut out tissue paper & finish the box off with a bow to make it look extra fancy.