Vanilla Daisy Cupcake

I'm usually not a sucker for beautiful pictures in cookbooks but this one has loads of pretty pictures and detailed instructions to inspire and ensure that you can't go wrong. I've adapted Crabapple Bakery's recipe for vanilla cakes and decorated them with gum paste daisies.


I made these for my ex-flatmate's birthday. I still remember the first birthday party of Wendy's that I attended. It was held at one of the hottest nightspots in town and she had booked the entire place for her own private function. Every year since I've known her, she throws a birthday bash for herself. This year's theme is flower power.

Vanilla Cupcakes
makes 30 cupcakes

1 cup or 2 sticks butter
2 cups sugar
5 eggs
1 tbs vanilla extract
3 1/4 cups flour
3 tsp baking powder
1 cup milk

Preheat the oven at 350F. Cream the butter until pale before adding in the sugar and beating until fluffy. Add in the eggs one at a time until well combined then the vanilla. In a separate bowl, sift the flour and baking powder together. Add the sifted mixture in three additions, alternating with the milk in two additions. Scoop into cupcake liners.

Bake for 20-25 minutes and cool before frosting.


Vanilla Buttercream Frosting
makes 4-5 cups

1 cup or 2 sticks butter
1/2 cup milk
1 tbs vanilla extract
9-10 cups icing sugar

Cream the butter until pale before adding in the milk and vanilla. Mix in half the sifted icing sugar. Beat until well combined before adding in more to get the right consistency. Spread or pipe over cooled cupcakes and decorate as desired.

Verdict: Everyone thought they were really pretty and said they loved the texture of the cake. I found it too sweet and had to scrape off most of the frosting to enjoy it with the cake.