Daffodil Cupcakes…

Fancy making some Daffodil Cupcakes?

Daffodil Cupcakes Recipe:

Makes 12 cupcakes:

Cupcake Ingredients

  • 125 grams self-raising flour
  • 125 grams caster sugar
  • 125 grams soft unsalted butter
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk

Buttercream Ingredients:

  • 1 tub of Cake Angels Mallow Icing few drops of yellow food colouring gel or paste

Or Alternatively, Make Your Own Buttercream:

  • 250 grams butter
  • 500 grams icing sugar
  • ½ tsp of vanilla essence
  • 2 – 3 tbsp of milk few drops of yellow food colouring gel or paste

For A Simple Buttercream Icing:

  1. Mix the butter with the icing sugar and vanilla essence with an electric hand mixer. 
  2. Continue to mix until smooth adding the milk to loosen the buttercream.

Extra Ingredients To Decorate:

  1. Cake Angels Flower Fun Decorations


  1. Preheat the oven to 200ºC/gas mark 6 and line a muffin tin with 12 cake cases.
  2. Put all the ingredients except for the milk in a food processor and blitz until smooth. Pulse while adding milk down the funnel, to make a soft, dropping consistency. Alternatively, put all ingredients into a large mixing bowl and use an electric hand mixer.
  3. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Add the vanilla extract and fold in the rest of the flour, adding the milk to make a soft, dropping consistency.
  4. Spoon into the cases equally.
  5. Put in the oven and bake for 15-18 minutes until the cupcakes are cooked and golden on top, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. As soon as possible, take the cupcakes in their cases, out of the tin and let cool on a wire rack.
  6. Using a piping bag with a large star nozzle, 2/3 fill with the buttercream/icing, securing the top of the bag with a freezer clip. Start piping from the outer edge of the cupcake. 
  7. Slowly work your way round overlapping the layers as you reach the centre of your cupcake. Remember to apply even pressure to your piping bag, this ensures an even swirl all the way around.
  8. Stop squeezing as you pull away from the centre of the swirl to create a nice pointed top a bit like an ice cream. 
  9. Now decorate with a single Cake Daffodil.

*Recipe and photograph by Cake Angles.No Payment was received*


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Suza
    27th March 2016 / 8:39 am

    It looks so wonderful. I love the colours of the eggs and the little basket. The little cakes seems to be so very delicious. I would like to eat one.Happy easter susa from Hamburg

    • Clairejustine oxox
      27th March 2016 / 12:52 pm

      Happy Easter Susa, thanks for stopping by 🙂

  2. Gemma Wiseman
    27th March 2016 / 9:28 pm

    These little cupcakes look so delicious. Beautifully presented.

    • Clairejustine oxox
      1st April 2016 / 6:20 pm

      Thanks for the comment Gemma 🙂

  3. Tony McGurk
    28th March 2016 / 3:29 am

    They look great & no doubt yummy too

    • Clairejustine oxox
      1st April 2016 / 6:23 pm

      Thanks for stopping by Tony 🙂

  4. Jenny Sparmo
    5th March 2018 / 7:09 pm

    I love cupcakes and these are super cute. They look delicious to. What a wonderful idea for spring. Thanks for sharing at Merry Monday.

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