Easter Flower Cupcakes is a modern British recipe for a classic cupcake decorated with icing flowers that makes an excellent Easter treat. The full recipe is presented here and I hope you enjoy this classic French version of: Easter Flower Cupcakes.
For the Icing:
350g icing sugar
pink and green food colourings
Method:
Beat together the eggs and sugar in a bowl until pale and creamy. Stir in the vanilla extract then gently fold in the flour and melted butter.
Line the wells of a 12-hole muffin tin with paper cases. Divide the cake bater between these then transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for between 8 and 10 minutes, or until golden brown and a skewer inserted into the centres emerges cleanly.
Remove from the oven and allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
For the Icing: sift the icing sugar into a bowl hen work in sufficient hot water to form a smooth, thick, paste.
Divide the mixture between three bowls and colour one pink, the second green and leave the final one white. Spread this icing over the top of the cakes then decorate the centres with a sugar flower.
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