Recently we were introduced to two new family friends, Victoria & Ava (big wave to Victoria & Ava!) Mum & I had planned for us all to enjoy a lovely family picnic at a well equipped local park. Mother nature, however, had other ideas; the temperature dropped dramatically and the day before they arrived from the warmer climes of Essex a reasonable amount of snow fell here in Yorkshire. The snow soon disappeared, but the chilly weather, as you may recall, lingered a few days longer putting an end to our picnic idea. All was not a washout though. Following our indoor picnic we took a leisurely stroll to the local park and wandered around the butterfly house, watched Ava whilst she tried out the climbing frame and swings before pitting our muscles against those of Mr E & my brother on the exercise equipment!
Walking home our young friend Ava spotted some beautiful daisies. Many were tinged with a deep pink to their petals, and being like many young girls who love all things pink, floral and glittery she made a beeline for those prettier ones. With a fist full of daisies we made our way home to assemble a daisy chain! It’s been (cough) years since I last picked daisies and built a chain; I’m not sure who enjoyed the activity the most, Ava or I!
|Images courtesy of Pixaby|
So, having been inspired by our young friend, I donned my pinny and rustled up some daisy themed cupcakes. OK, the sugar flowers are actually blossom and not having the skills (yet) to pipe a daisy you will have to imagine them to be daisies! Having decided to flavour the cakes, I rapidly came to the conclusion that mint would be an effective flavour for the green grass. And what better accompaniment for mint than chocolate! Both cocoa and chocolate chips were incorporated into my preferred sponge mixture, the Victoria sponge. These mint choc-chip cupcakes were then topped with a green buttercream, which had been lightly flavoured with mint. My attempt at using icing to represent grass using a number 133 nozzle certainly requires more practice, the cakes resembled an overgrown, neglected garden and nothing like the manicured lawns fitting of stately homes that I was aiming for! So having scraped off the offending icing, I started again with a small star nozzle (number 32) and decorated the mint choc-chip daisy cupcakes more classically with a cluster of small swirls before finishing the bake with a few sugar flowers.
With a green frosting to represent the grass and shop bought mini sugar flowers, I think these mint choc-chip cupcakes would receive a thumbs up from both young and old who love the colour pink and pretty flowers. I restrained myself and stood away from the edible glitter thinking that less is more (though I have used it in our Free Standing Raspberry & Glitter Trifle.) Ava, what do you think, should I have used the glitter? 🙂
So let’s get to it and bake!
These mint choc-chip cupcakes not only look pretty but taste amazing too. These cupcakes were decorated with pretty pink flowers and a green ‘grass’ buttercream.
Prep time: 35 mins Cook time: 20 mins Yield: 6
6 x muffin sized cupcake cases
For the Cupcake Sponges
- 90g Butter, unsalted & softened
- 45g Golden Caster Sugar
- 45g Caster Sugar
- 2 Large Egg, lightly beaten
- 1 tbsp Milk
- 75g SR Flour
- 15g Cocoa Powder
- 1 generous handful Milk Chocolate Chips
For the Frosting
- 140g Butter, unsalted & softened
- 280g Icing Sugar
- small splash Milk
- Green Food Paste Colourant
- 1/2 – 1 capful Peppermint Flavouring
For the Decoration
- approx 30 small Sugarcraft Flowers
6. Decorate the buns. Once the cakes are completely cold pipe a small amount of frosting onto each cupcake and spread it out with a pallet knife so that the chocolate sponge beneath is fully hidden. Pipe small swirls or rosettes onto the top of each cupcake. Gently place a few sugar flowers randomly onto the frosting (I used 5 on each of our cakes). 7. Enjoy!
a) If you prefer your cupcakes to have a stronger chocolate flavour, simply remove a dessert spoon of flour and replace it with the same quantity of cocoa. b)The amount of colurant you will need to add to your buttercream frosting will depend upon the shade you’re aiming for and the brand you purchased. Some brands of colourant are more effective than others. You may only need to add a small quantity from the tip of a toothpick, though with others you may need to add most of the tube. Therefore, if you’re unsure about the colour you’re using take it slowly as you can always add more to achieve the shade you want. c) Add only half a cupful of the peppermint flavouring before tasting and add more if required, after all you don’t want it to taste of toothpaste!