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Spring blossom cupcakes

(31 ratings)

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Spring blossom cupcakes
Spring blossom cupcakes
  • Makes: 12

  • Skill level: Bit of effort

  • Costs: Mid-price

Delicately handcrafted spring flowers will give your cupcakes a fresh and romantic look - a bit of effort but well worth it

Ingredients

  • 150g white sugar flower paste
  • small amount of white vegetable fat
  • violet, dusky-pink, green and yellow food colours
  • icing sugar or cornflour for dusting
  • small amount of royal icing
  • yellow blossom tint dusting colour
  • 12 cupcakes (Pictured made using 1/2 recipe quantities of rich dark chocolate sponge, iced with about 250g chocolate ganache)

Special equipment

  • small petunia cutter
  • flower foam pad with holes (Celpad)
  • bone tool (PME or JEM)
  • veining tool (JEM)
  • petal fluting/pointed end tool (Jem)
  • paper piping bags
  • small star piping tube
  • small primrose cutter
  • violet cutter
  • serrated and taper cone tool (PME)
  • stayfresh multi mat

Learn how to make a basic cupcake mix with our step-by-step recipe video

Method

  1. Knead the sugar flower paste with a small amount of white vegetable fat until smooth and pliable. Divide it into 3 equal parts and mix one with violet and one with dusky pink to a light pastel shade. Keep the 3 pieces of paste separate, covered in cling film until later use.

For the petunias

  1. On the part of the plastic board with the largest hole, dusted with icing sugar, roll a small amount of the dusky-pink paste out until very thin. Turn the paste upside down and place the petunia cutter over the top with the knob of paste in the middle. Cut out the flower shape and transfer it on to the foam pad, placing the knob of paste inside the large hole.
  2. Gently run the bone tool over the edges and then roll the veining tool across each petal. Gently shape the centre of the flower around the bone tool and slightly curve
    the petals with your fingers. Repeat for about 12 petunias and let dry, keeping the rest of the paste covered with cling film.
  3. Once they are dry, mix a small amount of royal icing with green food colour and put it in a piping bag fitted with a star piping tube. Pipe a small star inside the well of each flower.
  4. Mix a small amount of royal icing with yellow food colour. Put it in a piping bag, cut off a small tip and pipe little yellow dots for the stamens on top of the green centres. Let dry.

For the primroses

  1. On the part of the plastic board with the medium-size hole, lightly dusted with icing sugar, roll out a small amount of the white sugar flower paste thinly. Turn the paste upside down and place the primrose cutter over the top with the knob of paste in the middle. Cut out the flower shape and transfer it to the foam pad, placing the knob of paste inside the medium-size hole.
  2. Using a cocktail stick or Celstick, roll over each petal to stretch it. Pick up the flower with your fingers and gently push the serrated tip of the taper cone tool into the centre of the primrose. Repeat for about 24 primroses and let dry.
  3. Once they are dry, dust the centres of the flowers lightly with the yellow blossom tint, using a fine brush.
  4. Mix a small amount of icing with green food colour, put it in a piping bag and pipe a small dot into the centre of each primrose.

For the violets

  1. On the part of the plastic board with the smallest hole, lightly dusted with icing sugar, roll out a small amount of the violet sugar flower paste thinly. Turn the paste upside down and place the violet cutter over the top with the knob of paste in the middle.
  2. Cut out the flower shape and transfer it on to the foam pad with the knob of pastefacing up. Gently run the bone tool from the outer edge of each petal towards the middle. This will curve up the petals.
  3. Pick up the violet blossom with your fingers and gently push the smooth end of the taper cone tool into the flower centre. Repeat for about 36 violets. Let dry.

To finish

  1. Mix a small amount of royal icing with yellow food colour and pipe a small dot into the middle of each flower, covering the hole.
  2. Once all the flowers are dry, arrange them on top of the cup cakes.

Recipe taken from Romantic Cakes by Peggy Porschen (Quadrille Publishing, 12.99)

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  • 4
(31 ratings)

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PoppyS

So pretty.

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