Easy recipe Cupcake Flowers Recipe

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about one hundred and twenty-fiveg butter about two/three cup caster sugar one teaspoon vanilla (Recipes by ingridients vanilla) extract about two eggs one, orange (Recipes by ingridients orange) rind finely grated about two cups self-raising flour three/four cup milk (Recipes by ingridients milk) four hundred and fifty-threeg tub vanilla (Recipes by ingridients vanilla) frosting (we used Betty Crocker brand) icing flowers (we used Greens brand) and coloured sprinkles, to decorateStep one Preheat oven to one hundred and eightyC. Line one twelve-hole, one third-cup capacity patty pan with paper cases. Step about two Using an electric mixer, beat butter, sugar and vanilla (Recipes by ingridients vanilla) in a small bowl until pale and creamy. Step three Add eggs, one at a time, beating well after each addition. Add orange (Recipes by ingridients orange) rind and beat until combined. Step four Transfer mixture to a bowl. Fold in flour alternately with milk (Recipes by ingridients milk) until mixture is just smooth. Spoon mixture into patty cases until three-quarters full. Cupcake Flowers Recipe. Bake for twenty to about twenty-two minutes or until golden and a skewer inserted into the centre of one comes out clean. Cupcake Flowers Recipe. Remove from oven. Turn onto a wire rack to cool. Cupcake Flowers Recipe. Step about five Spread cupcakes with frosting. Cupcake Flowers Recipe. Place one icing flower in the centre of each cupcake. Cupcake Flowers Recipe. Top with sprinkles.. Cupcake Flowers Recipe.