Cupcake flowers
- 125g butter
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 orange, rind finely grated
- 2 cups self-raising flour
- 3/4 cup milk
- 453g tub vanilla frosting (we used Betty Crocker brand)
- icing flowers (we used Green's brand) and coloured sprinkles, to decorate
- Preheat oven to 180°C. Line one 12-hole, 1/3-cup capacity patty pan with paper cases.Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy.Add eggs, one at a time, beating well after each addition. Add orange rind and beat until combined.Transfer mixture to a bowl. Fold in flour alternately with milk until mixture is just smooth. Spoon mixture into patty cases until three-quarters full. Bake for 20 to 22 minutes or until golden and a skewer inserted into the centre of one comes out clean. Remove from oven. Turn onto a wire rack to cool.Spread cupcakes with frosting. Place 1 icing flower in the centre of each cupcake. Top with sprinkles.
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