Baking ingredients
- 150 g plain flour
- 12 tsp baking powder
- 125 g caster sugar
- 125 g butter, softened
- 1 lemon, finely grated zest
- 2 medium eggs, beaten
Decorating ingredients
- Apricot jam, boiled and cooled
- 500 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Turquoise Ready to roll Icing
- 250 g Renshaw Pink Ready to roll Icing
- 250 g Renshaw Deep Purple Ready to roll Icing
- 250 g Renshaw White Flower and Modelling Paste
- Edible shimmer spray
- Edible pearls
Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line a cup cake tray with cases.
Step 3
Sieve the flour and baking powder into a mixing bowl. Then add caster sugar, butter and lemon zest. Slowly incorporate the egg.
Step 4
Whisk the mixture for approximately two minutes until smooth and creamy.
Step 5
Spoon into the cupcake cases until they are half full.
Step 6
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Step 7
Leave to cool on a wire rack.
Decorating Instructions:
Step 8
Knead and roll out the Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness.
Step 9
Roll over the icing with a bubble-effect embossed rolling pin.
Step 10
Lightly brush the top of each cupcake with apricot jam.
Step 11
Cut out twelve discs to the same size of the surface of the cupcakes and place on top of each cupcake.
Step 12
Knead and roll out purple, pink and turquoise icing on a work surface lightly dusted with icing sugar to the desired thickness.
Step 13
Using a small blossom shaped cutter and a small daisy shaped cutter, cut the different coloured icing flowers. Leave to set for approximately 1 hour.
Step 14
Knead and thinly roll out a small amount of flower and modelling paste. Cut out small and medium sized butterfly shapes and place each butterfly gently in an empty egg carton to create a flying butterfly effect. Leave to set for approximately 1 hour.
Step 15
On a sheet of paper to cover your work surface, spray the butterfly models with edible shimmer spray and leave to dry.
Step 16
Once dry, arrange the flowers and butterflies on top of the cupcakes and stick down with cooled boiled water.
Step 17
Place edible pearls in the centre of each flower, again sticking with cooled boiled water.
