Learn how to top your cupcakes with this cute marshmallow flower design for a really special treat this week
- 150g butter, softened
- 150g caster sugar
- 150g self-raising flour
- 3 medium eggs
- 2tbsp milk
- Few drops of vanilla extract
- 12-hole muffin tins, lined with paper cases
- 1 bag of fruit flavoured marshmallows
- Coloured glitter or sugar
- Sprinkles or dragees for the centres
- Lemon buttercream
- 110g of softened butter
- 2 tablespoons of lemon juice
- 2 teaspoons of lemon zest
- 500g icing sugar
To make this cupcake recipe, set the oven to 190°C or Gas 5. Tip the butter into a bowl and beat it until it’s softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth. Use an ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
Place both muffin tins in the oven and bake for 15 mins. Remove the tins from the oven. Leave the cakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.
Cut the marshmallows diagonally so they look like petals and dip the sticky side in your coloured sugar or glitter (I colour sugar with a little petal dust) and repeat until you think you have enough to cover your cakes. You will need to do one cake at a time so the buttercream does not dry out.
Spread buttercream the top of your cake, spreading generously to the outside edge.
Start by placing a row of marshmallows in the buttercream (Glitter/sugar side up) around the edge close to the paper until you have a full circle. Repeat three times working your way into the middle. I normally do three rows but you may like more.
Once you have finished your rows place sprinkles or dragees in the centre.
Repeat on the other cakes until you have the amount you would like.
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Victoria says: 'Once finished they look lovely as they are but use your imagination. I sometimes I put them on a large cake board sticking the cakes down with a blob of icing, then pipe stems onto the board to make it look like a bunch of flowers.'