Pretty blue petal cupcakes

These cupcakes are pretty as a picture - and they taste delicious too! Perfect for your next party, morning tea or weekend baking, the petal buttercream icing is sure to be a stand out

  • 1 hr preparation
  • 20 mins cooking
  • Makes 12
  • Print


  • 1 1/2 cup self-raising flour, sifted
  • 125 gram butter, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup caster sugar
  • 2 eggs
  • 1/2 cup milk
  • 250 gram butter, softened
  • 4 cup icing sugar
  • 1 tablespoon milk
  • blue and purple food colouring


  • 1
    Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, beat all the ingredients together. Increase speed and beat for 2-3 minutes until light and creamy.
  • 3
    Spoon into cases until two-thirds full. Bake for 15-20 minutes until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • 4
    In a small bowl, using an electric mixer, beat butter until pale. Gradually add icing sugar and milk. Beat until light and fluffy.
  • 5
    Divide buttercream into 2 bowls. Tint 1 bowl with blue food colouring and the other with purple.
  • 6
    Fit a large closed star tip inside a large piping bag. Fill 2 small piping bags with blue and purple buttercream. Use scissors to snip ends of both piping bags.
  • 7
    Holding the large bag upright, slide in the 2 butter cream bags, ensuring ends are inside nozzle tip. Twist tops of bags together.
  • 8
    Starting 1cm from edge of cupcake, pipe a small star-shaped peak and sharply lift bag up at a 45-degree angle. Continue piping flowers around edges and centre. Chill until ready to serve.