The Instagram wedding cake account Cakes by Jane Taylor shares her floral cupcake recipe to emulate at home before offering it at a wedding or party to impress one's guests.
The floral cupcakes recipe from Cakes by Jane Taylor
For the buttercream:
500g unsalted butter
1kg icing sugar
1tbsp vanilla extract
For the cupcakes :
8oz self-raising flour
8oz caster sugar
8oz margarine / butter
4 large eggs
1tbsp vanilla extract
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For the buttercream:
Take butter out of the fridge, defrost in the microwave for 1 minute.
Add to your stand mixer using a paddle attachment.
Beat on high until butter is white.
Add icing sugar in 2 stages for approximately 1 minute.
Add vanilla extract.
For the cupcakes:
Add all dry ingredients together and mix with a spoon until combined.
Add margarine, eggs and vanilla extract.
Use a hand mixer on high for 1 minute or until well incorporated.
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Use muffin tins and cases, fill the cases 3/4 full.
Bake on 160 degrees fan for 22 minutes or until the top of the cupcake springs back when you press it.
For the hydrangeas:
Place your Wilton 2D piping nozzle into your piping bag, line the inside of the piping bag with a darker color.
Place your lighter color buttercream in the centre of the piping bag.
Flat ice your cupcake.
Make sure you don’t have too much buttercream in your bag and that it’s tight at all times.
Make contact with the cupcake with your nozzle.
Squeeze gently, release the pressure, lift off, starting round the outside of the cupcake, making your way to the centre.
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Discover more tutorials for the cupcake recipe by Jane Taylor on her website and on her Youtube channel
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