Vanilla Cupcakes with Edible Flowers

Name: Vanilla Cupcakes with Edible Flowers
Prep time: 20 min
Cook time: 25 min
Yield: Serves 11 - 12
Ingredients: 375g unsalted butter, softened (separated into 200g and 175g); 200g self-raising flour; 200g golden caster sugar; 3 eggs; 1 teaspoon vanilla extract or use vanilla pods; 1 tablespoon milk; A selection of edible flowers, to garnish

Vanilla Cupcakes with Edible Flowers

Feeds 11 - 12 people
Prep time 20m
Cook time 25m

Description

These cupcakes are perfect for an afternoon tea or special occasion. They’re light and fluffy, with a rich buttercream topping, and the edible flowers make them so pretty you won’t be able to resist taking a picture before eating them.

Ingredients

375g unsalted butter, softened (separated into 200g and 175g)
200g self-raising flour
200g golden caster sugar
3 eggs
1 teaspoon vanilla extract or use vanilla pods
1 tablespoon milk
A selection of edible flowers, to garnish

Method

Preheat the oven to 180C.
Beat 200g butter and caster sugar together until pale and fluffy, then beat in eggs one at a time, scraping down the sides of the bowl after each addition.
Add the flour and vanilla extract and mix until just combined.
Divide the mixture between 12 cupcake cases and bake for 20-25 minutes, or until a skewer comes out clean. Transfer to a wire rack to cool completely.
Make the buttercream by beating the butter until very soft, then adding the icing sugar slowly (otherwise you will have an ice cream cloud). Add the vanilla extract and a pinch of salt, then the milk.
Spread onto the cupcakes and top with edible flowers.

Vanilla Cupcakes with Edible Flowers

Vanilla Cupcakes with Edible Flowers

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