Let's Bake Some Cupcakes

Today I've decided to do another tutorial. This one might be pretty simple but I think the end result is lovely. This tutorial is about making crystallised flower cupcakes. These would be great for a wedding or birthday or just a Saturday  I'm going to explain the basic method for making the cakes and then the slightly more fiddly method for crystallising the flowers of your choice. Usually I'd use primroses but I had a puppy in my garden the other day and he ate them all! So instead I'm using cherry blossom.

What you need; 

An apron, like this amazing cupcake one I had made for me

For the cupcakes

100g self raising flour

100g sugar

100g butter

2 eggs

A little vanilla extract or the seeds of one vanilla pod

For the icing

Icing sugar

Water

Flavour (I used lemon instead of water)

For the crystallised flowers

Small flowers

One egg white

Sugar

Preheat oven to 180 degrees C

Weigh out all of your ingredients and add them all into a mixing bowl.

Mix with an electric whisk if you have one until the mixture is blended and has turned lighter in colour.

Prepare a tin with cupcake cases, I used silicone ones which are great as they can be reused and come in lovely colours!

Spoon in the mixture into the cases 

Place in the oven for 10-15 mins or until golden. You can check they're done by sliding a knife into the cupcake and if it comes out clean they're ready.

Let them cool. This is the part where you need to be patient.

I prepared a simple lemon icing with icing sugar and lemon juice but you can add whichever flavour you'd like.

Add icing to the cupcakes and let set.

Now for the crystallised flowers! Make sure they're clean and free of little bugs.

Make a drying station with a lunchbox and some baking parchment or silver foil. Stretch the foil across the box and pierce small holes in it which the stems of the flowers can be placed through so the flowers sit upright.

In a bowl whisk one egg white and using a small paintbrush paint the egg white onto the flower so it's completely covered front and back. Make sure to leave the stem on as it makes it easier for the flowers to dry.

Dip the flower into a bowl of sugar and when completely covered place it onto the baking parchment to set overnight

Once set, cut off the stems and glue the flowers onto the cupcakes with a small blob of icing sugar.

Add edible glitter if you like and voilà! Enjoy!