Spring Daisy Cupcakes

Spring Daisy CupcakesAfter doing research into the blogging world of cupcakes I decided to try some fancier tricks.  What I decided on was fondant daisies.  These are the fondant cut-outs and the cupcake liners that I purchased from Michael’s.  The other tool you will need for the icing is the following piping tip.  You can use a regular piping bag or a zip-lock bag and an elastic band.  The zip-lock bag is disposable so is easy to clean up.

At Michael’s I purchased pre-made white fondant.  Perhaps next time I will be more adventurous and make my own fondant from scratch.  My tips for the fondant would be to have a bit of confectioner’s sugar to keep the fondant from sticking and to put the extra fondant into a zip-lock baggy right after you have used it.  Making the fondant daisies was much easier than I anticipated.  The difficult part was using a little bit of water on a pea sized piece of fondant and then rolling it in the pink sugar.  (The pink sugar was sticky) My Grandma came over for the fondant part and a cup of tea.  She zipped out to an independent kitchen store in Aurora, Ontario and bought me a cardboard cupcake stand.  The stand was really fun for displaying the cupcakes and taking pictures.

The recipe I used was based on the recipe Southern Strawberry Cake. However, I made some changes to the recipe.  I added 1tsp of baking powder and instead of butter I used ½ cup of canola oil.  The canola oil made the cupcakes lighter and better for the spring time, which I hope is right around the corner!  Strawberry, raspberry and blueberry puree mixed into the cupcake batter gave a fruity light flavour.  For the icing I went with a classic buttercream icing with a touch of vanilla extract and some red food colouring.  Make sure the cupcakes are fully cooled before you start the icing, otherwise the butter will melt and slide off the cupcake.  The end result was a heavenly light and tasty cupcake.


2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 teaspoon salt

1 cup buttermilk

1/2 cup canola oil

1/2 teaspoon vanilla extract

1 1/2 cups sugar

2 large eggs, room temperature, beaten

1/2 cup pureed strawberries

1 teaspoon lemon zest


1.  Preheat the oven to 350 degrees. Set out cupcake papers and set aside.

2.  In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.

3.  In a food processor puree one cup of strawberries that will be reduced to about ½ a cup.  With a strainer, strain the puree to get ride of the seeds.

4.  In your mixer combine the sugar, canola oil, vanilla extract and eggs.  Then add in the buttermilk and strawberry puree.  Add lemon zest.  Slowly add in the flour mixture.

5.  Spoon the batter into the cupcake pans and bake until the cupcakes spring back when touched lightly in the center.

6.  Cool before icing.

Icing Instructions:

For the buttercream icing add butter into electric mixer, 1 tsp of vanilla extract, 3 tbsp of milk and add in confectioner’s sugar one cup at a time.  Blend at low speed.


3 cups confectioner’s sugar

1/2 cup butter, room temperature

1 tsp vanilla extract

3 tbs milk (approximate)