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Part 2: Luscious Spring Cupcakes For Your Spring Parties

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More colorful and tasty cupcake recipes for Spring.

Are you still hungry for more spring cupcake recipes? Have you gone through my post Part 2: Luscious Spring Cupcakes For Your Spring Parties and still want more?

Well, here are more of those lovely and delicious spring cupcakes that I have promised. And of course it won’t stop with this batch. Here are more spring cupcake recipes as we all enjoy the beauty of this season. So you’ll have to check in once in a while for new posts daily.

Now with this batch, the Lavender and honey cupcakes are just divine! Try them out and share your thoughts on your favorite cupcake recipe.

Check them out below.


Spring Cupcakes Recipe

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Ingredients:

Raspberry swirl cupcakes

125g unsalted butter, softened

175g caster sugar

3 eggs

1 vanilla pod, cut in half and seeds scraped out

1tbsp vanilla extract

125g self-raising flour

50g ’00’ grade plain flour, sieved

Zest of 1 large lemon

75ml buttermilk

100g fresh raspberries

Lemon buttercream

125g unsalted butter, softened

250g icing sugar, sieved

Juice of 1 large lemon

To decorate

Icing sugar, for dusting

Blue food colouring

125 g (41/2 oz) ready-to-roll white fondant icing

Edible silver balls

You will also need:

Flower cutters

Disposable piping bag

Writing nozzle

 

Instructions:

Preheat the oven to 190oC/375oF/Gas Mark 5.

Line a 12-hole muffin tin with paper muffin cases.

Whisk the butter, sugar and vanilla seeds together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Add the eggs, flours and buttermilk and whisk until combined and fluffy.

Meanwhile, mash 100g of fresh raspberries in a bowl until you have a rough puree.

Fold through the puree into the fluffy mixture until it’s just mixed and slightly marbled.

Divide the mixture equally between the paper cases, filling them about two-thirds full, and bake in the oven for 18-20 minutes until golden and risen.

Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.

For the lemon buttercream:

Whisk the butter in a bowl until fluffy.

Gradually add the icing sugar and whisk until it comes together

Add the lemon juice and whisk until light and fluffy.

Use as required

To decorate:

Reserve 2 tablespoons of the buttercream.

Colour the remaining buttercream with a few drops of blue food colouring, beating with a spatula until light blue.

Spread the blue buttercream over the tops of the cupcakes using a small palette knife.

Lightly dust a clean work surface with icing sugar and roll the fondant icing out until about 3−4 mm (1/8−1/4 inch) thick.

Using a selection of large, medium and small flower cutters, stamp out lots of flowers until the icing has been used up.

Arrange a few different sized flowers on top of each cupcake, spacing them so they look like spring blossom.

Put the reserved buttercream into a piping bag with a plain writing nozzle and pipe flower stems joining some of the flowers together and coming from the side of each cake.

Prick a hole in the centre of any large flowers using a skewer.

Arrange a silver ball in the centre of each flower.

 

 

More recipes on the next page…

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