Lilac-Vanilla Cupcakes These realistic piped lilac flowers are perfectly flavoured

The key to achieving realistic piped lilacs is to use two different colours of buttercream in one piping bag. Using two colours adds depth to the flowers and mimics the look of fresh lilacs. Amy’s favourite colour combinations to use for the buttercream lilacs are pink and purple, as well as purple and blue.

MAKING THE CUPCAKES

1Preheat the oven to 180˚C (350˚F/ Gas Mark 4). Line a cupcake tray with cupcake cases.

2In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on a medium speed until smooth, about one minute. Add the eggs and mix until they are incorporated.

3In a medium mixing bowl, whisk together the flour, cornflour, baking powder, bicarbonate of soda and salt. Set the flour mixture aside.

4In a large measuring jug, combine the sour cream, oil, vanilla and milk.

5Add the flour mixture to the butter mixture. With the stand mixer running on a low speed, slowly add the sour cream mixture to the bowl. Mix until the ingredients are combined, for about one minute.

6Use a standard ice cream scoop to fill each cupcake case three quarters full. Bake the cupcakes for 14–16 minutes until golden brown and a toothpick inserted into the centres comes out clean.

7Once baked, remove from the oven and allow the cupcakes to cool completely before frosting them, about 45–60 minutes.

Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co., 2020. Photo credit: Amy Ho.

MAKING THE BUTTERCREAM

1In the clean bowl of the stand mixer fitted with a paddle attachment, beat the butter on a high speed until it is light and fluffy, for about one minute.

2Reduce the mixer’s speed to low. Add the icing sugar, 120g (41/4oz) at a time, and mix until it is fully incorporated.

3Add the milk and vanilla to the bowl. Increase the mixer’s speed to high and beat the buttercream for 2–3 minutes until light and fluffy.

4Divide the buttercream evenly between two small bowls. Add 2–3 drops of pink gel food colouring to the first bowl of buttercream and 2–3 drops of the purple gel food colouring to the second bowl of buttercream. Stir the colours into the buttercream until fully blended.

PIPING THE FLOWERS

1Cut off the tip of a piping bag and insert the no. 2D nozzle.

2With a silicone spatula, transfer the pink buttercream to one side of the piping bag and transfer the purple buttercream to the other side; this will allow the buttercream lilacs to have two tones.

3Pipe dollops of buttercream lilac flowers on each cupcake until the top of the cupcakes are fully covered.