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Giant flower cupcake recipe
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Spring birthday cake with moist sour cream layers topped with stunning buttercream flowers created with various piping effects. Only one nozzle needed for beautiful blooming design.
Ingredients:
  • 675g (4 1/2 cups) self-raising flour
  • 645g (3 cups) caster sugar, plus 100g (1/2 cup), extra
  • 375g unsalted butter, chopped, at room temperature
  • 6 eggs
  • 300g carton sour cream
  • 125ml (1/2 cup) milk
  • 13.20 gm vanilla extract
  • 125ml (1/2 cup) boiling water
  • Edible flowers, to decorate
  • 750g unsalted butter, chopped, at room temperature
  • 900g (6 cups) icing sugar mixture
  • 17.40 gm vanilla extract
  • Pink, blue, orange, yellow and green food colouring, to tint
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease 2 deep 18cm round cake pans and line their bases with baking paper. Then, lightly grease a 2L pudding basin and dust it with flour, lining the base with a round of baking paper.
  • In a large bowl, use electric beaters to mix 450g (3 cups) flour, 430g (2 cups) caster sugar, 250g butter, 4 eggs, 200g sour cream, 80ml (1/3 cup) milk, and 2 tsp vanilla on low speed until combined. Increase speed to medium-high and beat until mixture is pale, about 1 minute. Pour mixture into prepared cake pans, smooth the surface, and bake for 55 minutes or until a skewer comes out clean. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat the process using the rest of the flour, caster sugar, butter, eggs, sour cream, milk, and vanilla. Spoon the mixture into a prepared pudding basin. Bake for 1 hour, then set aside in the basin for 5 minutes before flipping it onto a wire rack to cool completely.
  • In a bowl, combine the remaining caster sugar with boiling water. Stir until the sugar is completely dissolved. Allow it to cool slightly.
  • In a large bowl, beat butter using electric beaters on medium-high speed for 6-8 minutes until pale and creamy. Add icing sugar, vanilla, and a pinch of salt. Mix on low speed until combined, then increase to medium-high and beat for an additional 6-8 minutes until the buttercream is pale and creamy.
  • In a large bowl, beat butter with electric beaters on medium-high speed for 6-8 minutes until pale and creamy. Add icing sugar, vanilla, and a pinch of salt, then mix on low speed until combined. Increase speed to medium-high and beat for an additional 6-8 minutes until pale and creamy.
  • Cover the cupcake base and top with a thin layer of buttercream to make a crumb coat. Chill both cupcakes in the fridge for 30 minutes or until set. Separate the remaining buttercream into 4 bowls and dye one bowl pale pink, one pale blue, one peach, and one green.
  • Frost the side of the cupcake base with green buttercream, creating small furrows with a palette knife or the back of a butter knife. Place the cupcake top on top to finish.
  • Transfer the leftover colored buttercream into piping bags with different sized fluted nozzles. Follow the picture as a reference to pipe flower designs onto the cupcake tops and add flower decorations.

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