Edible Flower Sponge Cupcakes
These cupcakes taste as good as they look! A soft and delicious sponge recipe that the Royal Family recently published (apparently its Queen Victoria’s actual sponge recipe) and a creamy and flawless icing. You’ll need:
The sponge
3 eggs
150g caster sugar
150g butter
150g sieved self-raising flour
1/2 tsp of vanilla essence
100g jam (strawberry or raspberry)
150g softened butter
220g icing sugar
1/3 vanilla essence
The icing
140g butter, softened
280g icing sugar
1-2 tbsp milk
1/2 tsp vanilla extract
A few drops food colouring
Method
Cream the caster sugar, vanilla essence and butter until light and fluffy
In a separate bowl whisk the eggs and gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
Sieve the flour and fold into the mixture, give it one last whisk with an electric mixture to ensure everything has been thoroughly combined
Add the mixture into cupcake tins
Bake for approximately 20 minutes on 180 degrees
Remove the sponges from their tins and leave to cool
Leave this time to prepare the icing. You will do this by mixing all the ingredients listed above together
Add the mixture to a piping bag (I would suggest placing the piping bag into a glass and pulling the top of the bag over the glass edges, this will make it a lot easier to add the mixture to the piping bag)
Once that’s done, pipe the icing onto a cupcake -I would suggest piping from outside in
Decorate with edible flowers - get creative here, there’s no technique, just do what you think looks beautiful!
Enjoy!