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A tray of twelve pretty Mothers Day cupcakes with colourful icing

Mother’s day cupcakes

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2.809 stars based on 26 ratings

These mother’s day cupcakes are delicately flavoured with rose water and orange blossom extract and beautifully decorated for an extra special mother’s day gift.

Key Information

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

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Ingredients

For the cupcakes

  • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 250g 8⅞ oz Butter (unsalted) softened
  • 4 4 Egg(s) (free range) medium
  • 1tsp 1tsp Rose water (we use Nielsen-Massey) Rose water
  • 250g 8⅞ oz Self-raising white flour (we use Allinson)

For the decoration

  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 250g 8⅞ oz Butter (unsalted)
  • 1tsp 1tsp Orange blossom water (we use Nielsen-Massey) Orange blossom water
  • Food colouring green and pink, a few drops of
  • Sugar paste icing assorted colours

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 180°C (160°C fan, gas mark 4) and line a 12 hole muffin tin with cupcake cases.

  2. Classic mode Step 2

    Cream together the butter and sugar until pale and fluffy, then add the eggs one by one mixing well between each one, then add the rose water OR orange blossom extract.

    Ingredients for this step

  3. Classic mode Step 3

    Carefully fold in the flour then spoon into the cupcake cases until they are about 2/3 full. Place in the oven to bake for 25 minutes until the cakes are golden brown in colour and a skewer comes out clean.

    Ingredients for this step

    • 250g 8⅞ oz Self-raising white flour (we use Allinson)
  4. Classic mode Step 4

    Remove from the oven and leave to cool completely.

  5. Classic mode Step 5

    To make the buttercream, mix together the icing sugar and butter starting slowly then at a higher speed until the buttercream is light and fluffy, then split into 3 batches. Add the orange blossom water and some green food colouring to one batch and mix well, then colour the remaining batch pink.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 250g 8⅞ oz Butter (unsalted)
    • 1tsp 1tsp Orange blossom water (we use Nielsen-Massey) Orange blossom water
    • Food colouring green and pink, a few drops of
  6. Classic mode Step 6

    Fill a piping bag fitted with your chosen nozzle, star for piping swirls or a curved border nozzle for leaf shaped buttercream.  Then decorate the cupcake starting from the outside edge of the cake and working in, follow the picture for your chosen pattern.

  7. Classic mode Step 7

    You can finish the cupcakes with flowers made from sugar paste by rolling out the icing and cutting out a shape using icing cutters, then place on top of the cake.

    Ingredients for this step

    • Sugar paste icing assorted colours