Sunflower Cupcakes Recipe
Bright and beautiful sunflower cupcakes, perfect for a picnic or trying out some new piping skills with frosting.
Uploaded by Renshaw Baking
Time to make
- 100 g plain flour
- 20 g cocoa powder
- 140 g caster sugar
- 15 tsp baking powder
- 1 pinch salt
- 40 g butter - softened
- 120 ml milk
- 1 egg – medium
- 400 g Renshaw Vanilla Frosting
- Yellow food colouring paste
- 130 g chocolate flavour sprinkles
Renshaw products used
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Preheat the oven to 170°C / 325°F / gas mark 3.
Line a cup cake tray with cases.
Put the plain flour, cocoa powder, caster sugar, baking powder, salt and butter in a mixer and beat on a slow speed until everything is combined.
Pour the mixture into a bowl and add the milk, beating well until all the ingredients are well mixed.
Now add the egg to the mixture and beat well.
Spoon the mixture into the cupcake cases until they are two-thirds full.
Bake for 20 minutes and remove when the sponge bounces back when touched.
Leave to cool on a wire rack.
When cooled, decant the Renshaw Vanilla Frosting into a large bowl and mix in a teaspoon of yellow food colouring paste.
Decant the coloured frosting into a piping bag fitted with a sunflower piping nozzle and starting from the edges of each cupcake, pipe small petals around the edge of the cake.
Moving further into each cupcake, pipe around the cupcake, making sure to slightly overlap the outer edge of the first round of piped icing sunflower petals.
Repeat until the top of each cupcake is covered in petals.
Add chocolate sprinkles in the centre of each cupcake to create the flower stamen.