Daisy Cupcakes

I had plenty of leftover fondant so I decided to try out these Daisy Cupcakes that I saw on Stone Gable's blogspot.  She has such a beautiful blog.  Check her out by at 

 http://stonegable.blogspot.com/ 

After the fondant has sat for a few days in a Ziploc bag it will be really stiff.  You can keep it for weeks in the bag.  It can be put in the microwave for 10 -20 seconds or so and it will soften it.  Knead and let cool, then roll it out on a plastic sheet dusted generously will cornstarch. 

These Daisy Fondant Cutters are made by Wilton.  You can find them in your cake decorating section of your craft store.

The baking cups are another product from Wilton.  These are the white scalloped baking cups. I used the large and medium cutters and used a little royal icing to stick them together on top of the cake.  I topped with a yellow candy.  I found these adorable candies while standing in line at one of my favorite "treasure hunting" store, TJ Maxx.  I have had such fun with these little flower candies, putting them on everything.

I made a yellow cake for the cupcakes.  I love the Bonnie Butter Cake from the Betty Crocker Cookbook.  In college we always said that you could find anything you wanted in Betty Crocker.  If you don't want to make a home made cake, I love the French Vanilla cake mix by Betty Crocker. I frosted the cupcakes with an almond flavored butter cream frosting.

Betty Crocker's Bonnie Butter Cake

2/3 C. butter, softened

1 3/4 C. sugar

2 eggs

1 1/2 tsp. vanilla

3 C. cake flour or 2 3/4 C. all purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

1 1/4 C. milk

Heat oven to 350.

In a large mixing bowl cream butter, sugar, eggs and vanilla for 5 minutes.  Scrape the bowl occassionally.  Mix flour, baking powder and salt in another bowl.  Beginning with the flour, mix the flour in on low speed, alternately with the milk in about 3 additions.  Be sure to mix everything completely and scrape down the sides.  Place into prepared pans.  With muffins, you should bake them about 25 minutes or until the top springs back and a toothpick comes out clean.  

This cake has never failed me. I like to remove the cups and place them in a decorative cupcake cup.

Frosting:

1/2 C. softened butter

4 C. powdered sugar

2-3 T. water

1 tsp. pure almond extract

Place all in the bowl of your mixer.  Using the whipping blade, mix until soft and fluffy and creamy.  Add more water if needed to make it soft and creamy.  Spoon the frosting into a frosting bag.  I like to buy the disposable ones.  Pipe the frosting on in a swirl. 

The mini cakes in front are baked in chocolate cups. The ones in back are baked in jumbo cups.  I like to bake in jumbo cups and then remove the cupcakes from the wrapper and place in the decorative wrappers.

Enjoy!