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Sunny Flowers of Spring Cupcakes

Recipe by Emily Budge

Quick and easy cupcakes, look and taste amazing. Always a winning favourite.

Serves 9 people

Baking Ingredients

200 g stork butter

200 g caster sugar

200 g self-raising flour

4 eggs

2 tsp lemon essence

Decorating Ingredients

500 g icing sugar

200 g stork butter

2 tbsp lemon curd

Various colours of Renshaw ‘Just Roll With It’ Fondant Icing.

Rainbow Dust Sparke Dust Snow White Spray

Products from us

Sparkle dust spray 10g



Step 1

Preheat the oven to 160°C. Mix the butter and sugar together until creamy.

Step 2

Add in the eggs and mix until combined.

Step 3

Add in the flour and mix. Add the lemon essence and give the mixture one last mix.

Step 4

Put mixture evenly into cake cases, usually a third of the case will be fine, and bake for 15-20 minutes until golden brown or until a skewer comes out clean.

Step 5

Once cooked, rest cakes on a cooling rack and leave to cool.

Step 6

Make your buttercream icing by mixing the butter and sifted icing sugar together until combined. Add in the lemon curd and mix.

Step 7

For the fondant icing flowers, knead and roll out your desired colour of fondant and cut with flower cutters. Place on a sheet of grease proof paper so they don’t stick. To get the circle shaped toppers, I use the rim of a small glass and press down to get the shape. Once you have all the shapes you need it’s time to decorate.

Step 8

Place a spoonful of the lemon icing on top of each cake. Then put your circle fondant on top and mould with your fingers so they fit. Place a small amount of edible glue on the back of each flower and place onto the fondant until stuck in place.

Step 9

Add a quick spray of edible Rainbow Dust Sparke Dust Snow White Spray and they are all ready to go. Enjoy!


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