Super Cute Daisy Cupcakes
These daisy cupcakes are made with a soft and fluffy vanilla cake. They are topped with a flower made with a delicious and simple cream cheese frosting. They are ideal for events or to give to someone special.
Servings: 12 cupcakes
Ingredients
Cupcakes
- 140 ml Buttermilk See notes for buttermilk substitution
- 120 g Soft unsalted butter
- 150 g Granulated sugar
- 2 Eggs
- 1 tbsp Vanilla extract
- 160 g All purpose flour
- 20 g Corn starch
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 pinch Salt
Cream cheese frosting
- 160 g Cream cheese room temperature for one hour
- 100 g Soft unsalted butter
- 300 g Icing sugar
- 1 tsp Vanilla extract
- Yellow and orange food coloring
Instructions
Cupcakes
- Beat the soft butter with the sugar and vanilla until light and fluffy. Use a stand mixer with a paddle attachment or a handheld mixer.
- Add the eggs one at a time, mixing well between each addition.
- Mix the flour with the baking powder, cornstarch, baking soda, and salt. Add half to the batter. Mix for a few seconds until well combined.
- Add the buttermilk and mix well.
- Add the rest of the dry ingredients and mix until you get a smooth batter.
- Scoop the batter into cupcake molds lined with paper cups. Fill each one up to ¾ full.
- Bake the cupcakes in a preheated oven at 350°F (180°C) for 18-20 minutes. They will be done when inserting a toothpick, it comes out clean. Let cool completely before decorating.
Decoration
- Remove the cream cheese from the refrigerator an hour before mixing. Lightly beat cream cheese with the vanilla extract until it becomes smooth and soft. Use a stand mixer with a paddle attachment or a handheld mixer.
- Add the soft butter and beat it with the cream cheese until smooth and creamy.
- Sift the icing sugar and mix it into the cream cheese mixture. Continue beating on medium speed until creamy and light, about 3 minutes.
- Cover with plastic and refrigerate for an hour before decorating. The frosting must be cold when decorating. Soften with a spatula before filling the piping bag.
- Scoop out 3 tablespoons of frosting into a small bowl and color it with yellow food coloring plus a little orange to get a deep yellow frosting. Mix well with a spatula.
- Set a piping bag with the bigger round tip and fill it with the white frosting. Set the other piping bag with the smaller tip and fill it with the yellow frosting.
- Mark a circle in the center of the cupcake with a round cutter or the base of a piping tip.
- Make each petal with the white frosting, from the outline to the center of the cupcake, where the inner circle is. Apply a little more pressure on the outside part of the petals.
- For the center of the daisies, use the yellow frosting to make a ball. Apply pressure without lifting the tip in a circular motion.
- To make faces to your daisies, melt chocolate in the microwave. Fill a small piping bag and cut a small tip. Draw the faces with chocolate in the center of the flowers. Don't use hot chocolate, wait until it's warm to use it.
- Serve immediately or keep refrigerated for up to 3 days, well covered. They can be left at room temperature for a few hours if the weather's not hot.
Video
@luciapaularecipes super cute Daisy cupcakes. find recipe at luciapaula.com #cupcakes #recipes #baking ♬ Laisse-moi t'aimer - Laurie Darmon
Notes
To make a buttermilk substitution, combine 120 ml whole milk with the juice of ½ a lemon or orange, and set aside for 5 minutes.