This morning we are going to help my sister move house. As usual, I’ve not planned ahead for this occasion and so I suddenly feel guilty I’ve not got any gift to offer to say “good luck” with.
I decided that some kind of cake would be nice then quickly changed this to cupcakes as I could avoid having to grease and line a tin! I Googled daffodil cupcakes and this wonderful icing tutorial came up by I Am Baker.
In an hour and a half I had these yummy daffodil cupcakes made from scratch.
Daffodil Cupcake recipe:
The recipe is for 12 cupcakes and is created from the ratios used by Delia Smith. Preheat your oven to 170c.
6oz self raising flour
6oz caster sugar
Few drops of vanilla essence
400g tub of shop-bought frosting (vanilla, cream cheese or lemon)
Yellow food colouring
Gold pearls cake decorations
Piping bag and size 104 nozzle (looks like a long teardrop)
1. Cream margarine and sugar together in a large bowl until light and fluffy.
2. Beat eggs in a jug. Pour the eggs into the margarine and sugar mix a little at a time whisking it in each time. Also add a few drops of vanilla essence.
3. Sift and fold in the self raising flour.
4. Divide the mix between 12 cupcake cases and bake for around 20 minutes until firm and golden in colour.
5. Leave to cool (I put mine outside to speed this up).
Decorating your Daffodil Cupcakes:
1. Prepare your frosting by mixing in some yellow food colouring (follow guidance on the packaging).
2. Fix the nozzle into the icing bag and fill with frosting.
The easiest way I have found to fill a piping bag is to find a tall glass and put the piping bag inside it. Open the bag and fold it over the sides of the cup. Use a pallet knife to spoon the icing in it, scraping the pallet knife on the edge of the glass to make sure it all goes in. When the piping bag is full lift it out of the glass and twist the opening of the bag closed. Secure this with a food bag clip.
3. When the cupcakes are cool, pipe the petals of the daffodil. With the wider part of the nozzle pointing inwards, create 5 crescent shapes the stretch from the middle of the cupcake out to the bun case. Don’t worry if it hangs over slightly. Then turn the piping bag 180 degrees and pipe the other half of the petals. The thicker frosting should now be in the middle of the petal and the thinner frosting makes the edge of the petal.
4. Pipe a blob of icing in the middle of the flower and place some of the gold pearls on to it to create the stamen.
5. Hold the piping bag so the nozzle is vertical with the wider end at the bottom. Pipe a circle around the stamen you have created to make the trumpet part of the daffodil.
6. For extra glitz (and to hide any imperfections) sprinkle some edible glitter over each daffodil cupcake.