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Painted Flower Cupcakes Recipe

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Baking ingredients

  • 150 g plain flour
  • 1 tsp baking powder
  • 125 g caster sugar
  • 125 g butter - softened
  • 1 lemon - finely grated zest only
  • 2 medium eggs - beaten

Decorating ingredients

  • 250 g Renshaw White Ready to Roll Icing
  • Apricot jam
  • Food colouring - optional


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 250g Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar.?

Step 9

Lightly brush the top of the cupcake with boiled and cooled apricot jam.

Step 10

Using a circle cutter, cut out a disc the same size of each cupcake and place on top of the cupcake. Leave to set.

Step 11

Using a flower stencil design, paint a flower using edible food colourings of your choice on top of the icing using a fine paintbrush.

Step 12

Leave to dry and paint over your initial coat to build up colour. Repeat until you have the depth of colour you prefer.