raspberry and white chocolate flower cupcakes

Monday, 31 March 2014

i decided to pipe a flower on top of each cake to make them look pretty.
 they would be great for mothers day. 
it is really easy to do, trust me i am awful at piping.
i made the sponge raspberry and white chocolate flavour with cream cheese frosting.
the flowers turned out a little like carnations.

makes 24 cakes
1 3/4 cup cake flour
1 1/4 cup all purpose flour
1 3/4 cup sugar
2 1/2 tsp baking powder
1 tsp salt
1 cup butter, room temperature, cut into 1/2 inch cubes
4 eggs
1 cup milk
1 cup raspberries
1/4 chopped white chocolate

preheat oven to 350f or 180c
cream together the butter and sugar until pale and fluffy, then add the eggs one at a time, sift in the flours, baking powder and salt then add half the raspberries and mix to crush them, then stir in the rest and add the white chocolate.
spoon into cupcake cases i used some white ones from bakerandmaker.com
bake for 25 minutes or until a knife comes out clean

to make frosting
200ml double cream
1 cup cream cheese
1/3 cup icing sugar
pink colouring
vanilla extract
whip cream and icing sugar and vanilla until stiff peaks form add the cream cheese and pink colouring and mix until well combined, add a tbsp on to each cake and put the rest into a piping bag with a petal nozzle

smooth out the frosting to completely cover cake.
with the widest part of the nozzle nearest to the cake pipe a circle to form the centre of the flower
then pipe another layer of frosting around it.
start piping petals starting touching the cake and bringing the piping bag up and making a semi circle.
continue piping larger petals, flicking out your wrist slightly the further out you get.
keep adding petals until the whole cake is covered.


  1. Beautiful treat and what a fab tutorial. I'll have to make these for my pink loving girl C:

  2. These are gorgeous! I have a piping thingy, but I am truly awful at it! I might have to take a shot at these though. Have a great week.

  3. AWESOME! They are s imply too beautiful to EAT!

    You make it seem so danged easy - you've no idea what a horrid mess I would make of it trying to do that.

    I shall live vicariously through you. You always make me smile with your gorgeous foodies.

  4. This is pretty awesome. My goal for this year is get familiar with a pastry bag. You make it look so easy and beautiful.

  5. These look so yummy and your tutorial is great too.

  6. Thanks for the recipe! They look delicious, and absolutely adorable, too! xoxo

  7. These are so gorgeous! I love visiting your blog ... it's like a little bit of beautiful art for my day:)

  8. Oh, swoon! These are glorious and so perfect for spring! I have yet to master the frosting rose and give you mad props for your skills :)

  9. These are so beautiful. I think you've convinced me to at least get a petal tip and have a try at some frosting roses. Thank you for sharing these and your lovely madeleines at What We Accomplished Wednesdays. Have a lovely weekend! ~Deborah

  10. These are beautiful I wish I had your steady hand - thank you for sharing

  11. your cupcakes are works of art thanks for sharing visiting from sharing your creativity have a great day .

  12. How BEAUTIFUL! Those flowers look spectacular, you're a true artist!! Just beautiful!

  13. Amazing! It looks fantastic! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams on Fridays :D Hope to see you there at City of Creative Dreams Link Party

  14. You are amazing!!! Truly amazing! These look too beautiful to eat. (pinning)

  15. what frosting pipe did you use?? I love the rough edges... these are lovely!

  16. some of the loveliest cupcake flowers I have seen...
    the rough carnation-y petal edges really make the difference, is it how that particular icing recipe works, or is it a special piping tip??

  17. I just used a regular petal piping tip. But if I am honest I think it was a fluke that the edges were so frilly as i didnt sift all of the icing sugar so a little lump blocked the narrow part of the tip making it frilly.


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