Daisy cupcakes

As you may well imagine I received a plethora of baking/ cooking related gifts for Christmas (including a blowtorch!), among them were cute little wafer daisies.

I imagine these daisies could be used in a while number of ways to pretty up your bakes, I myself used them to decorate little orange and lemon cupcakes, these cupcakes are lovely to eat but to look at, perhaps not the most exciting. These little daises are perfect for making them look as fresh and 'springlike' as they taste (Yes I know its January and -2, but I am allowed to dream of spring)

I am going to be a little sneaky and enter these into this months alpha bakes, the letter this month is 'D' and D is for daisy!

Orange and lemon daisy cupcakes

makes between 10 and 12 depending on cupcake liner size

80g butter
50g natural yoghurt or low fat natural yoghurt (not fat free)
125g caster sugar
zest and juice of a lemon
zest and juice of an orange
1 large egg
130g self raising flour
1 tablespoon of milk

125g butter
250g icing sugar
1/2 tablespoon of milk

Preheat the oven to 180C/160C FAN and line a cupcake tin with cupcake cases.

Beat the butter, sugar and zest of the orange and lemon until light and fluffy. Beat in the yoghurt until combined. Add the egg and beat for a further minute. Beat in the flour on slow until just incorporated. Add the milk, 1/2 tablespoon of the orange  juice and 1/2 tablespoon of the lemon juice and beat for a final minute. Divide the mix equally between the cupcake liners, filling them 2/3 full. Bake for ~20 minutes until golden and spring, transfer to a wire rack to cool fully.

For the frosting beat the butter and icing sugar until combined. add the milk and beat until very light and fluffy. Add 1/2 tablespoon of each of the lemon juice and orange juice and beat for a further minute.

Frost the cupcakes and top with a wafer daisy. Et Voilà.