Spring Flowers Cupcakes is a modern British recipe for a classic white springitme sponge cupcake with a vanilla buttermilk sponge base, a white buttercream decorated pink, yellow or violet and a garnish of crystallized springtime flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Spring Flowers Cupcakes.
Cream together the butter and caster sugar until light and fluffy. Gradually add the beaten egg, a little at a time, beating thoroughly to combine after each addition.
Work in the vanilla extract then add the flour, alternating with the buttermilk. Beat the batter until smooth. Line the wells of a 12-hole muffin tin with paper cases and divide the batter between these, filling each paper case about 2/3 full. Transfer to an oven pre-heated to 180°C (350°C, Gas Mark 4) and bake for 20 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
For the topping, beat together the butter, icing sugar and vanilla extract until pale and creamy. Divide the buttercream between three separate bowls and tint each a different colour with the food colourings.
Spread this buttercream over the top of the cupcakes and arrange the crystallized flowers on top. Serve immediately.
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