How to Make Daisy Cupcakes
It wouldn’t be Spring without a few daisies popping up here and there, so we couldn’t resist when our friends at Wilton told us about these daisy cupcakes – scrummy! This project is perfect for getting to grips with piping, and don’t worry – they still look great even when your piping is a little bit wonky too!
For the Cupcakes
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large, free range eggs
- 125g self-raising flour
- ½ teaspoon Vanilla Extract »
- 2-3 tablespoons milk
- 500g Wilton Decorators Icing » (or your favourite Buttercream recipe)
- Wilton Yellow Icing Colour »
- 12inch Disposable Piping Bags »
- Wilton Tip No. 3 »
- Wilton Tip No.104 »
- Wilton Tip No.12 »
- White Cake Cases »
1. Pre-heat the oven to 160 degrees C. Cream together butter and sugar until light and fluffy. Add eggs and Vanilla extract, mix. Add flour and milk, mix to a soft dropping consistency.
2. Line muffin pan with cake cases and fill with batter. Bake for 15-20 minutes until a cocktail stick comes out clean and the tops are soft and golden brown.
3. Colour 100g of the decorators icing yellow for the centres of the daisies. Prepare one disposable bag with each tip. Place a small amount of the yellow icing into the bag with the No.3 tip (about 1/5th of the yellow icing). Fill the piping bag containing the No.12 tip with the rest of the yellow icing. Fill the final bag containing the 104 tip about two thirds full with the white icing.
4. Pipe a small dot with the tip 3 to form the flower centre and guide for forming the daisy.
5. Starting at any point near the outer edge and with the wide end of the tip 104 lightly touching surface (narrow end is pointing out and slightly angled upwards) squeeze and move tip to the centre, forming a petal. Stop squeezing and pull away.
6. Repeat for a total of 12 petals piping each petal next to the previous around the centre guide.
7. Pipe a large dot with the bag holding the tip No. 12 into the centre of the daisy to complete the flower.