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Cupcakes decorated with different flowers Tried & Tested

Flowery cupcakes

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2.91 stars based on 22 ratings

These delightful cupcakes are perfect for an afternoon tea party with the girls or why not give them as a gift for a special occasion.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

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Ingredients

  • 150g 5⅜ oz Butter (unsalted) at room temperature
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) beaten
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the buttercream

  • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 200g 7⅛ oz Butter (unsalted) softened
  • 30ml 1 fl oz Warm water
  • Sugar paste icing various colours
  • Food colouring purple, pink
  • 1tsp 1tsp Lemon extract (we use Nielsen-Massey) Lemon extract
  • 1tsp 1tsp Rose water (we use Nielsen-Massey) Rose water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy

    Ingredients for this step

  3. Classic mode Step 3

    Now gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 3 3 Egg(s) (free range) beaten
  4. Classic mode Step 4

    Stir in the flour, baking powder and vanilla extract until smooth.

    Ingredients for this step

  5. Classic mode Step 5

    Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.

  6. Classic mode Step 6

    While the cakes cool make the buttercream in two bowls. Split the icing sugar and butter (125g icing sugar and 100g butter each bowl). Blend together the butter and icing sugar and flavour one of them with lemon extract and the other buttercream with rose water.

    Ingredients for this step

    • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 200g 7⅛ oz Butter (unsalted) softened
    • 1tsp 1tsp Lemon extract (we use Nielsen-Massey) Lemon extract
    • 1tsp 1tsp Rose water (we use Nielsen-Massey) Rose water
  7. Classic mode Step 7

    Use a few drops of either the pink or purple food colouring to the buttercream to colour the icing. Place in a piping bag with a large star nozzle and pipe on top of some of the cakes.

    Ingredients for this step

    • Food colouring purple, pink
  8. Classic mode Step 8

    To make the icing flowers, divide some sugar paste icing into small portions and add a drop of the food colouring of your choice to each piece. Knead until the colouring is evenly mixed, then wrap the icing in cling film to prevent drying.

    Ingredients for this step

    • Sugar paste icing various colours
  9. Classic mode Step 9

    Dust the work surface with a little icing sugar and roll out the sugar paste icing thinly, making sure it does not stick to the surface. Use blossom, daisy or flower cutters to stamp out flowers and place on the cupcakes. Try pressing the flower out onto the palm of your hand to help ‘cup’ the shapes, or dry them in a shaped tray to help them dry in a natural curved shape rather than flat. Try layering flowers one on top of the other to make more varieties.

  10. Classic mode Step 10

    To make rolled roses, roll out little sausages of icing then flatten with a rolling pin and roll up to make a tight rose. Pinch off the bottom to make them the right size and group on cupcakes. To make little leaves just make a small oval piece of ready roll icing, flatten between your fingers and mark the veins with a knife, then place beside the roses.

  11. Classic mode Step 11

    To make sugar paste roses, create a small cone shape from sugar paste icing and place on the work surface with the point upwards. Then roll a ball of icing the size of a large pea, hold between your finger and thumb and with the fingers of your other hand, pinch the top edge as thinly as possible, making the petal oval shaped and as large as you can. Wrap this around the top of the cone, completely enclosing the top so that you can no longer see it. This is your rose bud. Continue rolling petals in the same way, overlapping them around the cone and gently easing the top edge of the petals back to open them out slightly. When
    the rose is the required size, press the base to make a ‘waist’ then cut off at the waist and place on the cupcakes. You can then re roll the trimmings to make more.