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Art of Sugarcraft: Rose and Daisy Cupcakes

By Bake Club

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Preparation time 1 hour (plus cooling and drying)

Cooking time 20 minutes

Servings 12

These cute cupcakes look so professional but they are really easy to make – watch our techniques videos to find out how to cover your cupcakes neatly with sugarpaste and how to make delicate little sugarpaste roses to decorate the tops.  We would love to see your results – please send us your pictures!

  • For the cakes:
  • 200g (7oz) unsalted butter, at room temperature
  • 200g (7oz) golden caster sugar
  • 4 medium eggs, beaten
  • 200g (7oz) self-raising flour
  • ½tsp vanilla extract
  • For the buttercream:
  • 50g (2oz) unsalted butter, softened
  • 200g (7oz) icing sugar, sieved
  • ½tsp vanilla extract
  • For the icing:
  • 400g (14oz) sugarpaste
  • cream and pink concentrated paste food colourings
  • icing sugar, for dusting
  • 100g (3½oz) royal icing sugar
  • edible gold lustre powder
  
  • Making the cakes

    3 steps

  • 1

    Making the cakes Preheat the oven to 180°C(160°C FAN)/350°F/gas 4 . Line a 12 hole cupcake tray with 12 cupcake cases.

  • 2

    Making the cakes Place the butter and sugar in a mixing bowl and beat well until light and creamy. Gradually beat in the eggs until smooth, adding a little of the flour if the mixture looks like curdling. Sieve in the rest of the flour and stir until mixed in.

  • 3

    Making the cakes Divide the mixture between the cupcake cases until about three-quarters full. Bake for 18-20 minutes until risen and just firm to the touch. Cool in the tray for 10 minutes before lifting out the cupcakes and transferring them to a wire rack to cool completely.

  • Making the buttercream

    1 step

  • 1

    Making the buttercream Beat the butter, icing sugar and vanilla together with 2 teaspoons of boiling water until smooth and creamy. Spread the buttercream over the cupcakes in a dome shape, spreading it level with a small palette knife. Reserve a little buttercream to fix the flowers in place.

  • Making the icing

    4 steps

  • 1

    Making the icing Colour 50g (2oz) of the sugarpaste with cream food colouring and wrap tightly in cling film until needed. Colour the remainder pink, cut the sugarpaste in half and tint one half a deeper shade of pink. Set aside 50g (2oz) of each pink icing to make roses. Keep all the sugarpaste wrapped in cling film until used.
    How to top a cupcake with sugarpaste

  • 2

    Making the icing Roll out a quarter of the paler pink sugarpaste as thinly as possible on a board lightly dusted with icing sugar and cut out six circles using a plain cutter slightly larger than the tops of the cakes.

  • 3

    Making the icing Rub the edge of the circles slightly to make them softer and then drape over the buttercream on top of the cupcakes. Smooth with the palm of your hand and roll the edges to ensure the icing is nice and even.

  • 4

    Making the icing Repeat with the darker pink icing, covering the remaining six cupcakes.

  • Making the roses

    5 steps

  • 1

    Making the roses Pinch off a large pea-sized piece of pink or cream sugarpaste and roll into a cone shape. Place on the work surface.
    How to make hand modelled sugarpaste roses

  • 2

    Making the roses To make a rose petal, roll a large pea-sized piece of sugarpaste into a ball and, holding it between your finger and thumb, begin to pinch the edge flat using the finger and thumb of your other hand.

  • 3

    Making the roses Continue to pinch the edge of the petal until it is as thin as possible. It will be thicker where you are holding it between your finger and thumb.

  • 4

    Making the roses Wrap the petal tightly around the cone, making sugar you cover the point at the top. Make 5 or 6 more petals in the same way, dusting your fingers with icing sugar occasionally, Overlap the petals to build up the rose and use your fingertip to lightly curl the petals to open them slightly.

  • 5

    Making the roses Cut off the base of the rose with a knife and squeeze the rose gently to make sure it sticks together securely. Stick the roses to the cupcakes with a little buttercream.

  • Making the daisies

    2 steps

  • 1

    Making the daisies Dust the work surface lightly with icing sugar and roll out a little of the pink and cream sugarpastes as thinly as possible. Using the daisy cutters, stamp out flowers and place on a foam mat.

  • 2

    Making the daisies Using a fine balling sugarcraft tool, or the tip of a knitting needle, roll the petals slightly to help them curl up. Leave to dry on baking parchment for 1 hour, then secure on the cupcakes with a little buttercream.

  • Piping the royal icing

    3 steps

  • 1

    Piping the royal icing Make up the royal icing as directed on the pack. Spoon into a piping bag fitted with a fine writing nozzle and pipe dots, leaves or lines on the cupcakes, as desired. You can also brush the cupcakes with gold lustre powder.

  • Expert Tip

    Make the flowers in advance, they will keep well in an airtight container at room temperature for weeks.

  • Expert Tip

    If the buttercream is very soft, chill the frosted cakes before topping with the sugarpaste. Try to get the buttercream as smooth as possible to get a good domed shape.

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