Daisy + Rose = ? Both are flowers, they looks absolutely gorgeous when decorating on top of the cupcakes. Apply the fresh raspberries chocolate cream on top of basic vanilla cupcakes by using my mum's traditional recipe. Finishing the flower edge by using raspberries, cover the not-so-pretty part :)
The vibrant colour of this daisy makes the whole picture stunning. It's time to proceed my fondant flowers in next few weeks. Being too busy with work, time to relax and do what you really like.
My Mum's vanilla cupcake recipe:
Ingredients
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 egg
1 cup granulated sugar
1 cup buttermilk
2 teaspoons vanilla extract
Decoration: Raspberries chocolate cream
Method
- Preheat oven to 350 degrees F. Line 18 muffin tins with paper cups.
- In a stand mixer, beat the egg and sugar until incorporated.Set aside.
- Combine the flour, baking soda and salt; mix well set aside.
- In a mixing bowl, beat together the vegetable oil – I did this with a hand-held electric mixer, but a whisk would probably be fine. The mixture was kind of thick and grainy and didn’t hold a lot of air.
- Mix the buttermilk and vanilla together in a cup, then add the flour mixture and the buttermilk mixture to the oil mixture alternately, stirring rather than beating, until flour is incorporated.
- Divide the batter evenly among the muffins tins.
- Bake in preheated oven on center for 28-30 minutes. Cool at room temperature for about half an hour and then chill until very cold.
- Apply a layer of Raspberries chocolate cream on top.
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