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Part 1: Luscious Spring Cupcakes For Your Spring Parties

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Put color and life into your cupcakes this Spring with these awesome recipes.

Flowers are ready to bloom and kids are ready to go out and play. Yes, spring may not be as awesome as summer but the fact that everything is growing and starting to have color is just plain amazing.

And putting them into cupcakes, for me, is just so much fun. I have a small garden at home and I love anything with flowers on it as much as I love baking and cooking. So with Spring now here and birthdays, anniversaries and different parties to prepare, I’m expecting tons of Spring cupcakes to make.

If you need cupcake ideas for the Spring, here’s my first batch for you to choose from.

Check out the recipes below.


Yogurt Cupcakes

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Ingredients:

Cupcakes

150ml pot natural yogurt or soured cream

3 eggs, beaten

1 tsp vanilla extract

175g golden caster sugar

175g self-raising flour

175g butter, melted and cooled slightly

6 tbsp raspberry jam

Decoration

500g butter, softened

500g icing sugar

1 tsp vanilla extract

green fondant icing sugar paste, to make leaves

24 cake cases

 

Instructions:

Heat the oven to 190Cg/gas mark 5. Line 2 bun tins with paper cases. Mix wet cake ingredients together in a jug. Put the dry ingredients into a large mixing bowl. Pour the egg mixture into the mixing bowl and mix briefly. Divide the cake mixture between the baking cases and bake for 15-18mins or until well risen and springy to the touch.

Cool on a baking tray. With a knife, cut a hole out of the centre of each cake and fill with raspberry jam to level with top of the cake.

To decorate with the butter icing: Using a Wilton 2B nozzle in a piping bag, fill with the soft butter icing. Pipe, starting in the middle, in a swirl. Cut out leaf shapes from the green fondant, then use to decorate each rose.

 

 

More recipes on the next page…

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