Prep time:
Cooking time: 15 minutes
Total time:
Serves: 12
Daisy cupcakes
200g self-raising flour
200g butter
200g sugar
1tsp baking powder
2 large eggs
1tsp vanilla essence
1tbsp milk
vanilla buttercream
250g softened butter
500g sifted icing sugar
1tsp vanilla essence
1tbsp milk (if needed)
½tsp green food colouring
fondant daisies to decorate – I used a cutter and modelling paste to make them, but sugar flowers can be bought at the supermarket or online.
These are an indulgent treat after the fasting of Lent. Change the amount of buttercream if needed – the ratio is twice the amount of icing sugar to butter, which makes it easy to adjust.
- words: Jo Arnell
- pictures: David Merewether
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