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Flower Tear and Share Cupcakes Recipe

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Baking ingredients

  • 100 g self-raising flour
  • 100 g caster sugar
  • 100 g butter
  • 2 medium eggs – beaten

Decorating ingredients

  • 400 g Renshaw Vanilla Piping Frosting
  • 165 g Renshaw Mini Chocolate Flavour Beans
  • 250 g Renshaw Pink Ready to Roll Icing


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 self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.

Step 4

Whisk the mixture for approximately two minutes until smooth and creamy.

Step 5

Spoon the mixture 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

When cooled, pipe a swirl of Renshaw Vanilla Piping Frosting onto each cupcake.

Step 9

Dip one of the cupcakes in the Renshaw Mini Chocolate Flavour Beans to decorate.

Step 10

Knead and roll out the Renshaw Pink Ready to Roll Icing on a work surface lightly dusted with icing sugar.

Step 11

Wet a 10 inch round cake board and cover with the pink icing. Trim off any excess icing.

Step 12

Arrange six of the plain cupcakes on the iced cake board in a circle to form a flower shape, placing the decorated cupcake at the centre.

Step 13

Eat the remaining cupcakes or use as replacements.