CUPCAKE
Flowering cupcake
Food+styling by Paul Lowe Photography by Frances Janisch
Spring Cupcake
Makes 8
100g soft butter
11⁄
3 cups sugar
3 eggs
3⁄
4 cup crème fraiche
1⁄
2 cup milk
1 teaspoon vanilla essence
21⁄
3 cups plain flour
1 teaspoon baking powder
vanilla frosting
grass-green nonpareils
8 lollipops
8 fondant leaves
1. Preheat the oven to 350°F.
2. Place butter and sugar in the
bowl of an electric mixer, and beat until light and creamy.
3. Add
the eggs, one at a time, and beat well between each one.
4. Add
crème fraiche, milk, vanilla, flour, and baking powder. Mix well.
5. Pour the batter into cupcake liners that have been placed in a
cupcake pan.
6. Bake for about 12 minutes, or until golden and
set.
7. Let cool on a wire rack.
8. Top with vanilla frosting and dip
in green nonpareils.
9. Decorate with a lollipop and a leaf.
