Cupcake Decorating Idea: Daisy Bee Cupcakes

Daisy Bee Cupcakes

If you live in Australia and you head to your local Coles or Woolworths, you will notice one thing – they do not sell ordinary plain cupcake liners. You have to commit to a damask pack or a multi-coloured pack – no ifs or buts.

At first that irritated me – I prefer to work with neutral wrappers e.g. white, black, brown. However, they seem to be here to stay so I decided to try to go with it rather than fight it!

I was pleased with results of this one – a forest green wrapper topped with a pastel green glaze, decorated with bees and daisies.

I went for lemon flavoured cupcakes this time – topped with a very simple lemon glaze. Scroll down for the recipe. It is divided into 4 parts – the cupcake, glaze, decorations and lastly, the assembly.

 

Daisy Bee Cupcakes

 

Daisy Bee Cupcakes 2

Cupcake

(makes 9 cupcakes)

Ingredients

100g butter, room temperature
100g caster sugar
Finely grated zest of 1 lemon
2 eggs
100g self raising flour

Method

  1. Preheat oven to 160° Celcius (fan forced).
  2. Cream butter and sugar together until light in colour and fluffy (about 5 minutes).
  3. Add zest and eggs and mix until combined. Mixture may look slightly curdled but nothing to worry about.
  4. Add flour and mix until well incorporated. Pour batter into a piping bag.
  5. Pipe mixture into cupcake liners in a cupcake pan (fill 2/3rds of the way up).
  6. Bake in oven for 18-20 minutes or until cupcake springs back when pressed gently.

Glaze

Ingredients

Juice from half a lemon
100g icing mixture
Food colouring, if desired

Method

  1. Mix all ingredients together to form a smooth glaze.
  2. Add more icing sugar or lemon juice depending on the consistency desired.

Note: Glaze will form a dry surface but will not be completely set underneath.

Fondant Decorations

The fondant decorations for these cupcakes have their own dedicated posts, as linked below:

Daisy Flower Tutorial
Bumble Bee Tutorial

Assembly

  1. Pour glaze onto cupcakes carefully, using a skewer to move the glaze into the corners of the liner. Leave to set.
  2. Press daisy into the centre of the cupcake.
  3. Stick floral wire into the cupcake in desired spot, making sure that it is fully embedded and right down to the base of the cupcake for maximum support.

That’s it! Let me know what you think and if you have any requests or suggestions in terms of what you would like me to make next. 

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Caramel Spiral Cupcakes

Caramel Spiral Cupcakes

I have always been intrigued by sugar work, and recently I decided to make some cupcakes with caramelized walnut spiral toppers.

I make chocolate cupcakes on a fairly regular basis. I have been experimenting with a few recipes and I have finally come up with a fairly simple recipe that does not require milk. Milk is not a staple ingredient in my household so I find it irksome to have to go out and buy a carton and end up pouring the remainder down the sink 2 weeks later because nobody drinks it.

Anyway, I had a lot of fun making these – not too time consuming but quite striking in appearance. Recipe has been divided into 3 parts – the cupcake, chocolate buttercream and the walnut caramel spirals.

 

Caramel Spiral Cupcakes

Chocolate Cupcakes

(makes 12-16 cupcakes or 1 6 inch cake)

Ingredients

LIST A

125g dark chocolate, chopped
125ml water
140g brown sugar

LIST B

100g butter, room temperature
140g brown sugar
2 eggs
180g self raising flour
10g cocoa powder

Method

  1. Preheat oven to 160°C (fan forced).
  2. Combine all ingredients from List A in a microwave safe bowl and cook in 30 second intervals until ingredients are melted, stirring in between each interval. Mixture may look like it has split slightly but that is okay. Set aside.
  3. Working off the ingredients from List B, cream butter and sugar in a food processor until light and fluffy.
  4. Add eggs one at a time, beating and scraping the sides of the bowl down between each addition.
  5. Pour warm mixture prepared from List A into the bowl and mix. Add self-raising flour and cocoa powder and mix until well combined. Mixture will be fairly runny.
  6. Spoon into cupcake liners and bake for about 20 minutes or until skewer comes out clean when pierced through the middle of the cupcake. Leave to cool completely before decorating.

Chocolate Buttercream

Ingredients

150g butter, softened
150g icing sugar
50g dark chocolate, melted (my favourite method for melting chocolate outlined here)

Method

  1. Cream butter and sugar together in mixer until light and fluffy.
  2. Pour melted chocolate in and mix until well incorporated.

Caramelized Walnut Spirals

 

Caramel Spiral Cupcakes Method

Ingredients and Equipment

50g sugar
25ml water
Walnuts, halved
Toothpicks or skewers
Cylindrical rod (I used my sharpening steel but you can use anything from whisk or spoon handles – whatever you can find in your kitchen)
Cooking oil spray

Method

  1. Attach walnuts to toothpicks.
  2. Spray some cooking oil onto cylindrical rod to facilitate easy removal of spirals.
  3. Pour sugar and water into a small pot and heat, swirling the pot around gently every so often. Once it turns a lovely caramel colour, turn off the heat.
  4. Leave to cool for a while, checking intermittently by dipping the a walnut into the mixture and lifting it out. Caramel is ready to be spun when a thick thread of caramel drips off the walnut rather than small drops. This may take some experimenting.
  5. Lift walnut out and wrap the caramel strand around the cylindrical rod in a spiral around the rod. Slip rod off and place walnut on a silicone mat to cool.
  6. Repeat with other walnuts. If caramel hardens too much during the process, reheat gently until it softens again.

Notes: Caramel is extremely hot so always be careful. This method takes a little practice but once proficient it can be very rewarding. Also, these decorations are extremely sensitive to humidity – they are best prepared 2-3 hours before serving.

 

Carved Carrot Rose Cupcakes


Carrot Rose Cupcakes 5So I got it into my head that I could carve carrots if I wanted to after watching this video on YouTube. Sure, I didn’t have the right knife (used my smallest utility knife that was still too large) and I’ve never had any experience carving carrots and it was rated as an Advanced Lesson. But hey, I can cut vegetables – surely I can carve a rose! It’s practically the same thing! Right?Carrot Rose Cupcakes 2

As you can see from my rather indelicate roses, no – they are not quite the same thing. I actually tried to practice a little more and try to make a more respectable specimen but failed miserably. I would like to think they still echo the vague idea of a rose, but you can be the judge of that.

Carrot Rose PrototypeMy first attempt. Very blocky result. 

I nearly decided not to post these up but I decided that I should show my failures as well as my successes. After all, not everything I make is going to turn out the way I want them to. In this particular case, I really do think the knife was to blame (poor workwoman blaming her tools) because the blade on mine was just too thick and wide to make cuts that were as delicate and curved as they needed to be. I might have to try to bring home a surgical scalpel next and see if that helps.

Carrot Rose Cupcakes

I still had fun and I think I will try to acquire a Thai carving knife before pursuing any more carving projects in the future. However, the cupcakes tasted great so I guess it didn’t really matter. Recipe below:

Carrot Cupcake Recipe (makes 6 cupcakes)

1 egg
1/2 cup sugar
1/4 cup oil
1/2 cup self raising flour
pinch of salt
pinch of cinnamon
3/4 cup grated carrots
1/4 cup chopped walnuts

  1. Preheat oven to 160 Celcius (fan forced)
  2. Combine all ingredients and divide into cupcake liners.
  3. Bake for 15-20 minutes until skewer comes out clean after insertion.
  4. Leave to cool completely before frosting.

Cream Cheese Frosting

1/4 cup cream cheese, softened
1/4 cup butter, softened
3/4 cup icing sugar

  1. Cream all ingredients together until light and fluffy.
  2. Transfer to piping bag with a large round tip and pipe a spiral on the cupcakes.

Green Tea Rose Cupcake

I made this cupcake a while back for some reason I did not post it and I have no idea why. I think it was because I went on a baking spree and had too many projects to talk about and this one somehow slipped through the cracks.
Green Tea Rose Cupcake

 

This is a green tea cupcake with honey buttercream, garnished with a real dried rose – the type that is sold as a tea but I think looks stunning as a garnish. It’s really simple as well but I was very happy with the outcome. I paired it with one of my favourite books of all time – Pride and Prejudice – as well as a odd little guide book that my friend gave to my housemate  as a joke that matched the theme.

I cannot for the life of me find the recipe for the green tea cupcake but there are millions out there to choose from.

The buttercream was made with just a plain buttercream icing with 2-3 tablespoons of honey instead of the milk.

For the swirl, there is a great YouTube video that explains how to do it in detail so I won’t bore you with my substandard version.

Chocolate Cupcake with Peanut Butter Cream Cheese Icing

I am on a cupcake roll.

Saw a recipe for peanut butter cream cheese icing and decided to give it a shot. It reminds me a lot of Julie’s Peanut

Butter Cookies that I grew up with as a kid back in Malaysia. 

Image

Decorated it with some black lava salt. Aren’t the flakes pretty?