Published On: Mon, Mar 9th, 2015

Mother’s Day Daffodil Cupcakes

Looking for a delicious new cupcake to bake for your mum this Mother’s Day? These gorgeous daffodil cupcakes are sure to go down a treat…

By Sophie Turhnam from Sophie Victoria Cupcakes.





I wanted to create something special this Mother’s Day and have been meaning to try different sugar flowers for a while. I always give daffodils to my mum on Mother’s Day as they are such a pretty spring flower, so it seemed the perfect opportunity to tick two boxes and make some Daffodil Cupcakes!


For the Vanilla Cupcakes (makes 12):

110g butter, softened

110g caster sugar

110g plain flour

2 tsp baking powder

¼ tsp salt

1tsp vanilla extract

2 eggs

For the Vanilla Frosting:

280g icing sugar

140g butter, softened

1 – 2 tbsp whole milk

For the Daffodils:


Yellow and orange food colouring gel

Daffodil cutter

Edible glue

Ball tool

Foam mat

Cocktail stick

Step 1: For the Cupcakes:

  • Whisk together the; butter, sugar, flour, baking powder and salt until smooth. Then add the eggs, vanilla extract and mix until smooth again. Line a 12 hole muffin tin with cupcake cases.
  • Spoon the mixture into the paper cases about 2/3 full. Bake for 20 mins until well risen and springy to touch, then put on a wire rack to cool.

Step 2: For the Vanilla Frosting:

  • Sift the icing sugar and beat together with the pink gel colouring, butter and milk until
  • smooth.
  • Spoon your icing into the piping bag and pipe swirls on top of the cupcakes


Step 3: For the Daffodils:

  •  First you need to dye your flowerpaste. To do this, dip a cocktail stick into the yellow gel colouring and put into the centre of your flowerpaste. Kneed this into the flowerpaste until it’s completely blended in. Put to one side and repeat with the orange gel colouring. *TOP TIP – when using gel colouring use a small amount to begin with, you can always add more and the colour does develop over time.*
  • Roll out the flowerpaste (really thin so you can almost see through it). Using the two Daffodil cutters cut out 24 of the petal one (using the yellow flowerpaste) and 12 of the trumpet one (using the orange flowerpaste). Place on your foam mat.
  • Using a cocktail stick, fan out the longer edge of the trumpets, put some edible glue on the left side and stick the right side down to create a trumpet shape. Leave these to set standing up and using the ball tool gently press down on top of the trumpets to really exaggerate the trumpet shape.
  • Then take your yellow flowerpaste and gently imprint lines onto the petals using a cocktail stick. Then use a ball tool to curl the edges ever so slightly – this makes the flowers very life like. Starting from the edge of the petal gently bring the ball tool towards the centre of the flower. Use edible glue to stick 2 together to form a 6 petal Daffodil.
  • To finish use the edible glue to stick the trumpets to the centre of the Daffodil. Leave to dry for a few hours and then place on top of your cupcakes.


Happy Mother’s Day x

About the author: Sophie Victoria Cupcakes is based in Stevenage, Hertfordshireand offer cupcakes of any design made to order for any occasion. You can find them on Facebook and on Twitter.

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