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Mothers Day floral cupcakes

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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1 hour 20 mins
Serves 12

150g caster sugar
150g Mr Hugh's rapeseed oil
140g self-raising flour
10g cornflour
3 medium eggs
30ml milk
1tsp vanilla extract
12 tsp strawberry jam

For the buttercream:
110g butter, room temperature
500g icing sugar
1 tsp vanilla extract
60ml milk

For the flowers:
Ready-made flower and butterfly decorations



Preheat the oven to 160°C/325°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.

Put all the ingredients (minus the jam) into a large bowl and beat with an electric whisk until smooth. Don’t over beat.

Divide the mixture evenly between the paper cases, filling each to 3/4 full. Bake for 25-30 minutes or until springy to the touch. Leave to cool in the tin for 10 minutes before leaving to cool completely on a wire rack.

When the cakes have cooled, use an apple corer to remove the middle from each cake, saving it for later. Add 1 tsp of strawberry jam to the centre of each cake and replace the piece of cake, pushing it down on top of the jam.

To make the buttercream icing: 
Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth.

Pour the milk in gradually and only if you need to loosen the mixture.

Piping buttercream:
When the cakes are cool, attach the star nozzle to a large piping bag and place it in a tall glass.

Pull the top of the bag down around the glass, and fill the bag 2/3 full, pushing the buttercream down into the bag as you fill.

Lift the bag up from around the glass. From where the buttercream stops, push all the air up out of the bag and twist the bag right at the top of the buttercream.

Hold the twist between your thumb and forefinger. 

To pipe a swirl, Hold the twist between your thumb and forefinger and apply pressure to the top of the bag. Starting in the middle of the cake, pipe a star by squeezing a star shape, then releasing the pressure and pulling up quickly. This means your swirl doesn’t fall flat in the middle. Then, starting at the outside edge of the paper case, using it as a guide, follow it around, piping around the star and build up into a swirl. 

When you reach the end of the swirl press down slightly, release the pressure and pull up quickly. 

Top immediately with flowers and butterflies. 


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