Dessert Recipe Cupcake flowers

Dessert Recipe Cupcake flowers

Ingredients:

• 125g butter


• 2/3 cup caster sugar


• 1 teaspoon vanilla extract


• 2 eggs


• 1 orange, rind finely grated


• 2 cups self-raising flour


• 3/4 cup milk


• 453g tub vanilla frosting (we used Betty Crocker brand)


• icing flowers (we used Green's brand) and coloured sprinkles, to decorate

Instructions:

1. Preheat oven to 180°C. Line one 12-hole, 1/3-cup capacity patty pan with paper cases.


2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy.


3. Add eggs, one at a time, beating well after each addition. Add orange rind and beat until combined.


4. Transfer mixture to a bowl. Fold in flour alternately with milk until mixture is just smooth. Spoon mixture into patty cases until three-quarters full. Bake for 20 to 22 minutes or until golden and a skewer inserted into the centre of one comes out clean. Remove from oven. Turn onto a wire rack to cool.


5. Spread cupcakes with frosting. Place 1 icing flower in the centre of each cupcake. Top with sprinkles.