Easy all in one recipe, a perfect treat to spoil Mum on Mother’s day, 11th March this year. Why not serve with these lovely floral serviettes from the Party Pieces website?
For the cakes
- 175g self-raising flour, sifted
- 1 tsp baking powder
- 1tsp vanilla extract
- Finely grated zest of 2 large unwaxed lemons
- 175g golden caster sugar
- 175g unsalted butter, really soft in small pieces
- 3 eggs, lightly beaten
- 12tsp Lemon curd
For the buttercream
- 200g white chocolate, chopped
- 200g unsalted butter, very soft
- 1 egg white
- White caster sugar
- Selection of edible flowers (Make sure they are dry and haven’t been sprayed with insecticide)
- Small clean paintbrush
- 1 pot dragees
Do ensure the flowers are edible, a few options for spring are pansies, violas, primroses and violets. In this recipe, I used pansies from my garden and in the summer I often use rose petals, lavender, daisies, rose buds, mint leaves. Such an easy stunning cake decoration!
- Preheat the oven to 180°C/ fan 160°C/gas 4 and line a cupcake tray with 20 fairy cake cases.
- In an electric mixer, sift the flour and baking powder into the bowl and add the vanilla, lemon zest, sugar, butter and eggs. Beat until well mixed, then divide between the cases.
- Bake for about 15 mins, or until the cakes are golden brown and spring back to the touch.
- Cool, then remove to a wire rack.
- Remove the centre of each using an apple corer and set aside. Add 1tsp of lemon curd, then replace the cake ‘plug’.
- To make the buttercream, put the white chocolate into a heatproof bowl and stand it over barely simmering water, ensuring the bowl doesn’t touch the water.
- Once it has melted, remove from the heat and allow to cool.
- With a whisk, cream the butter until light, then slowly add the cooled, melted white chocolate.
- Chill slightly, then whisk to thicken. Fill a piping bag and pipe the buttercream onto the cupcakes.
- To crystallise the flowers place the egg white in a bowl and whisk just a little, in another bowl place the caster sugar, line a baking sheet with parchment.
- Carefully paint each petal with the egg white ensuring it is completely covered. Hold the flower or petal and carefully sprinkle over the caster sugar using a teaspoon, ensure all surfaces are evenly covered.
- Gently shake to remove any excess sugar. Lay the flower on the baking parchment.
- These can be made in advance, ensure they are stored in an airtight container, as long as all surfaces are completely covered they should last a few weeks. Use these along with dragees to decorate the cupcakes.