I picked up some cherry blossom on my walk this morning and it inspired me to make these beautiful blossom cupcakes! This is my go-to cupcake recipe and I made my Swiss meringue buttercream which always works like a dream!
If you can’t find cherry blossom, you can use any other small, pretty flower such as daisies or elderflower.
Makes 15 blossom cupcakes
- 80g of salted butter
- 200g of plain flour
- 210g of caster sugar
- 2 eggs
- 180g ml of milk
- 2 tsp of baking powder
- 1 tsp of vanilla extract
- 1 tbsp of cacao
For the buttercream
- 250g of caster sugar
- 4 egg whites
- 250g of unsalted butter
1* In a bowl, crumble the butter with your hands onto the flour, sugar and baking powder.
2* in another bowl, mix the milk, eggs and vanilla extract. Add this mixture to the first with a spatula.
3* Keep 2 tbsp of the batter and add the cacao to it (only if you want to marble the cake).
4* Lay 15 cupcake cases with paper and spread the batter, with adding a little bit of cacao batter in between. Cook for 20min at 170C fan oven.
5* For the buttercream, place the sugar and the egg whites in the bowl of an electric mixer and place on top of a Bain Marie (pan with water). Heat up the pan on medium heat, and let it to warm up until the sugar has dissolved and the mixture is hot like a hot bath. Then bring back to the mixer, and whisk for 10 to 15min until shinny and at room temperature.
6* Slowly add the butter piece by piece, and whisk the buttercream until it is a smooth and soft consistency.
7* Colour and pipe on top of your cupcakes.
PS Here is a little close-up video of my cupcakes!