Name: Make every day cheerful with these joyful Sunflower Cupcakes
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 12
Ingredients: 125g unsalted butter, chopped, at room temperature; 3⁄4 cup caster sugar; 2 tsps finely grated lemon rind; 2 eggs; 1⁄2 cup milk; 1 1⁄2 cups self-raising flour; 2⁄3 cup milk chocolate frosting; YELLOW ICING; 250g unsalted butter, chopped, at room temperature; 2 1⁄2 cups icing sugar mixture; Yellow liquid food colouring

Make every day cheerful with these joyful Sunflower Cupcakes

These gorgeous cupcakes will put a smile on everyone's face.They're the perfect treat to brighten anyone's day.

Skip to Recipe

Serves 12

Prep

Cook

20M

Total

1H 20M

TIP: We used Betty Crocker frosting available from supermarkets. Piping nozzles are available from cake decorating shops or online from Cakers Warehouse.

Ingredients

125g unsalted butter, chopped, at room temperature

3⁄4 cup caster sugar

2 tsps finely grated lemon rind

2 eggs

1⁄2 cup milk

1 1⁄2 cups self-raising flour

2⁄3 cup milk chocolate frosting

YELLOW ICING

250g unsalted butter, chopped, at room temperature

2 1⁄2 cups icing sugar mixture

Yellow liquid food colouring

Method

Line a 12-hole muffin pan (1⁄3- cup capacity) with paper cases.

Step 2

Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Step 3

Fold in milk and sifted flour in two batches, until combined. Divide batter evenly among paper cases.

Step 4

Cook in a moderate oven (180°C) for about 20 minutes, or until cooked when tested. Remove from oven. Stand for 5 minutes. Transfer to a wire rack to cool.

Step 5

To make icing, beat butter in a small bowl of an electric mixer until pale and creamy. Add sugar, 1⁄2 cup at a time, beating until combined. Tint yellow with colouring. Transfer to a piping bag fitted with a Wilton #366 Leaf Piping Tip.

Step 6

Spoon half the chocolate frosting into a piping bag fitted with a 1 1⁄2cm plain nozzle. Pipe a 2cm circle of frosting in the centre of each cupcake.

Step 7

To pipe petals, start from the centre of each cupcake and pipe outwards. Continue in a clockwise direction to cover cupcake, about 6 to 7 petals in total. Repeat piping another layer of petals, starting in the space between the existing petals.

Step 8

Spoon remaining chocolate frosting into a separate piping bag fitted with a 1⁄2cm star nozzle. Pipe frosting into the centre of cupcake, as pictured.

Mel Burge