Baking

Daffodil Chocolate Cupcakes

This time of year I always get so inspired by the spring flowers, their delicious colours bring the first glimpses of the weather warming up and a little happiness to once dull winter landscapes. These super cute cupcakes look really impressive but are in fact super simple! A great one for a spring or Easter party, or just because you love daffodils.

INGREDIENTS

60g good quality drinking chocolate

4 or 5 tablespoons boiling hot water

175g unsalted butter, softened

175g golden caster sugar, sieved

120g self-raising flour, sieved

1 level teaspoon baking powder

3 eggs

For the buttercream icing

150g butter, softened

300g icing sugar

Vanilla essence

Leaf green food colouring paste

For the daffodils

Premade yellow icing.

Makes 12

METHOD

Preheat the oven to 200 degrees C / Gas mark 6. Line 2 – 12 hole bun trays with gold and silver cases.

Sift the drinking into a large bowl; add 3 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.

Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 15-18 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven; cool on a wire rack.

For the grass icing, sieve the icing sugar into a bowl then add the butter and a few drops of vanilla. Use your fingers to begin to blend the mixture together, before using a mixer, this stops everything turning into a cloud of smoke. Once blended add the food colouring, I prefer colouring paste as you need less and there are better colours available.

Use a large star ended icing tip and a circular movement to ice the cupcake.

To create the daffodils, cover a chopping board with cling film, this makes it oh some much easier to pick them up. Roll out a handful of the icing so it is about 3mm thick. Using a sharp knife freehand cut out 12 x 5 point flower shapes around 5cm across. 

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For the centres, roll out the icing into a sausage shape around 1cm thick, then flatten out with your finger. Cut these to about 6cm each and roll up. Stick inside centre of flower then mount the whole daffodil onto green icing.

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And serve!

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