Thursday, 22 March 2012

Recipes From The Daisy Kitchen

As you know given half the chance I like to spend my days doing very little except looking at lovely things and eating cake. This being the case it seems the perfect opportunity for me to share some proper cake porn with you.

Daisy Cupcakes (one of my lovely sponsors) are like something from a fairytale.Nestled in the heart of Warwickshire, they create exquisite little cakes for special occasions and Ive quite honestly never seen such gorgeous confections.

Delightfully decadent, they are edible works of art. Inspired by old fashioned recipes, a passion for intricate details and Daisy’s love of vintage styles these cakes are almost too pretty to eat (I say almost) Who knew you could have cakes with toppings made of lace and quilted icing. Its genius.Marie Antoinette would approve I'm sure.

Coloured in duck egg blue, petal pinks and pale green Daisy describes her style as "Romantic, opulent and always delicious" I think I want my life to be like one of these cakes. A little slice of cake heaven.

I'm always on the hunt for good cake recipes so have persuaded  Daisy to share one of her special recipes with you to help make your weekend luscious and amazing!

Lemon Cupcake Recipe From The Daisy Kitchen

FOR  12 LEMON CUPCAKES you will need

125g Butter

125g caster sugar

2 medium eggs

125g self raising flour

Half a level teaspoon baking powder

1 teaspoon Vanilla Extract

Finely grated rind and juice of 1 lemon

Preheat oven to 160 C, Gas 3 and place 12 muffin cases in a 12 hole muffin tin.

Cream the butter and sugar by hand or with a mixer for several minutes until light and fluffy. Gradually beat in the eggs, one at a time. Beat in the vanilla extract, lemon rind and juice and then slowly and very gently, fold in the flour and baking powder/

Using an ice cream scoop or a tablespoon, share the mixture equally between the 12 muffin cases and then place in the oven and set the timer for 18 minutes, by which time they should be risen and golden.

Take the cakes from the oven and immediately transfer them from the muffin tin to a cooling tray.


1 block (250g) very soft unsalted butter

1 box (500g) icing sugar

1 teaspoon vanilla extract

2 tablespoons good quality lemon curd  (home made of course!)

Beat the butter either by hand or in a mixer until very fluffy and light. Add the icing sugar in two halves and then beat thoroughly, beating in the lemon curd and vanilla extract at the end. If the buttercream icing seems a little stiff, add a teaspoon of milk and beat again.


When the cupcakes are cool, spread a layer of frosting over the top of each cupcake and smooth with a palette knife.
If you are feeling clever and creative, put the remaining frosting in a piping bag fitted with a star nozzle and pipe a swirl of frosting on top. If you don’t have a piping bag, simply pile the frosting on top of each cupcake with a palette knife .
Finally, decorate with a sugar flower, sweeties, chocolate buttons or a sugared lemon slice and a sprinkle of edible glitter if you have some.
Share and enjoy.
Daisy will be sharing more of her delicious recipes with us so let me know if there is anything in particular you would like a masterclass in.
For more details on everything that is  the sparkly cakey loveliness of Daisy Cupcakes go to or call 01926 411267 or 07841 762686

 This weeks giveaway is a fab set of Lilly Von Pink easy sleep rollers. Please note fabric may differ in the set you receive
To enter

  • Join this blog if you haven't already
  • Spread the good word about this giveaway on Twitter, FB, your blog, or whatever choice of social media you prefer
  • Leave a comment on Wednesdays post.
The winner will be chosen via random number generator on Wednesday the 28th March 2012

All content (text, photos and other) are the property of Betty Bee unless otherwise stated. Please refrain from copying any material without recognition of the author and a link to the source on this blog.

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