I love the Summer. Actually, I love when Spring is ending, and the expectation of Summer is in the air. When the flowers and trees are in full bloom, and there’s colour everywhere; greens and purples and blues and pinks. It feels like the entire world is buzzing, birds are singing, the air is slightly warm and mornings are still cool and crisp.
Its Autumn now, and the world is a completely different array of colour. It’s all reds, yellows and oranges. Trees are turning from emerald greens to bright, vibrant yellows. The air is getting colder, and the sound of the rain is always pattering on the windows, while everyone is snuggled up inside.
These are deliciously light, with a slight vanilla flavour. What more could you ask from a vanilla cupcake?
For the roses I used a Wilton 104 tip, and for the leaves I used a Wilton 67 tip. If I could decorate cakes all day, I most definitely would. It’s just so therapeutic to pipe out flowers and entire gardens of buttercream!
There’s lots pictures of these. The lighting was just right, I managed to catch it before the sun went down, so I took advantage. I had everything set up, and I was on my stomach on the floor trying to get a good angle when my sister walked into the room, took one look at me, muttered “what on earth?”, then walked straight out. Oookay then!
(Makes approx. 18 cupcakes)
225g softened butter
225g caster sugar
225g sifted self raising flour
1 tsp baking powder
1 tsp vanilla extract
1. Preheat the oven to 180 degrees (170 fan). Fill two 12-hole cupcake tins with cases
2. Beat the butter till smooth and creamy
3. Add the sugar and cream together till light and fluffy
4. Add a tbsp of the flour, then slowly add the eggs, beating constantly
5. Add in the vanilla extract
6. Fold in the flour and baking powder
7. Spoon the mixture into the cupcake cases.
8. Bake for 20-25 minutes, or until a golden colour
9. Allow to cool before decorating