Pastel Wildflower Cupcakes for Spring
Pastel tones made these cupcakes visually perfect for spring tables.
Equipment
- Mixing Bowls
- Electric mixer
- Cupcake pan
Ingredients
Cupcake Batter
- 1.5 cups flour
- 1 cup sugar
- 2 eggs
- 0.5 cup butter softened
- 0.5 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Decoration
- pastel buttercream flowers for decorating
Instructions
- Preheat your oven to 180°C (350°F). Line a cupcake pan with liners.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the flour and baking powder. Mix the dry ingredients into the wet ingredients alternately with the milk, beginning and ending with the flour mixture.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and let them cool completely on a wire rack.
- Decorate the cooled cupcakes with pastel buttercream flowers before serving.
Notes
This recipe is for the cupcake base. You will need a separate recipe for the pastel buttercream flowers.
By Grace Williams, contributor at Recipes by Betty.