Flower gem cupcakes

These flower gem cupcakes feature an easy yet unique flower jewel jelly topping to add some extra glam to your cupcakes...

Brought to you by Judit Horvath from Judit Bakes
These flower gem cupcakes from Judit Bakes feature an easy yet unique flower jewel jelly topping to add some extra glam to your cupcakes.

Makes 12


For the cake:

  • 4 free-range egg whites
  • 120g (4oz) sugar
  • a pinch of salt
  • 10g (½oz) chopped walnuts
  • 10g (½oz) fruit gums, chopped
  • 10g (½oz) chopped chocolate chips
  • 80g (3oz) flour
  • ½ tsp baking powder

For the frosting

  • 150ml (5fl oz) coconut milk
  • 1 vanilla pod or 1 tsp vanilla extract
  • 50g (1¾oz) caster sugar
  • 30g (1oz) cornflour
  • 150g (5oz) dairy-free spread
  • 50g (1¾oz) shredded coconut

For the jelly gems:

  • 200ml (7fl oz) elderflower cordial
  • 20g (¾oz) gelatine powder
  • ox-eye daisy flowers, washed
  1. Preheat the oven to 180ºC/Gas Mark 4. Line a 12-hole cake tin with paper cases.
  2. In a large mixing bowl, whisk together the egg whites and sugar until they become stiff peaks.
  3. Mix the rest of the ingredients together in a separate bowl, then fold gently into the egg whites. Divide the batter between the 12 paper cases, filling each cup nearly full.
  4. Bake for 18-20 minutes until golden and a toothpick inserted into the centre comes out clean. Cool completely, then pipe frosting over cupcakes.

To make the frosting:

  1. Bring the coconut milk and vanilla to the boil in a saucepan. Take off the heat.
  2. Mix the sugar and flour together until thoroughly incorporated. Pour one third of the warmed milk over the flour mixture and whisk vigorously. Pour the mixture into the saucepan with the rest of the milk and continue to whisk over a medium heat.
  3. Cook until the mixture boils and thickens, being careful not to let it burn.
  4. Remove from the heat, mix in the coconut, allow to cool, then cream together with dairy-free spread.

To make the jelly gems:

  1. Heat the elderflower cordial, mix in the gelatine and let it cool slightly. Pour into a shallow tray, then push in the flowers upside down in a random arrangement. Place in the fridge.
  2. When set, cut circles with a cookie cutter. Move from the tray and place on top of cupcakes gently.

  This recipe was made by Judit Horvath from Judit Bakes.

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