Buttercream Daisy Cupcakes
Daisy designs added a simple yet striking visual touch to these cupcakes. This recipe shows you how to make light cupcakes topped with piped buttercream daisies.
Equipment
- Mixing Bowls
- Electric mixer
- Cupcake pan
- Piping bags
- Petal tip
- Round tip
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
For the Buttercream
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla
- 1 pinch salt
- As needed gel colors white and sunshine yellow
Instructions
- Preheat your oven to 350°F / 175°C.
- Whisk the flour, baking powder, and salt together.
- Cream the butter and sugar until the mixture is light and fluffy.
- Beat in the eggs and vanilla extract.
- Add the dry ingredients alternating with the milk until the batter is just smooth. Do not overmix.
- Fill 12 lined cupcake wells two-thirds full and bake for 18 to 20 minutes.
- Cool the cupcakes completely before frosting.
- Beat the buttercream ingredients until creamy. Add the powdered sugar gradually, then mix in the cream, vanilla, and salt.
- Tint most of the frosting white and tint a small amount yellow for the centers.
- Pipe white petals in a circle using a petal tip, then add yellow centers using a round tip to form the daisies.
- Place the finished cupcakes close together on a tray so the daisies look like a bouquet. Add parchment wrap around the tray for a flower-box appearance.
Notes
By Hanna Foster, Adaptation Specialist at Recipes by Betty.