These adorable cupcakes will bring a smile to anyone’s face. You could use fancy chocolate melting wafers for the flowers but this short-cut recipe uses white chocolate chips with vegetable shortening to make the petals. Once you’ve mastered the basic daisy cupcakes, you can experiment with other candies and treats to make all different types of flowers.
- Line 3 cookie sheets with wax paper. Place the chocolate chips and the vegetable shortening in a microwave proof bowl. Microwave the mixture, stirring frequently, until smooth, about 1 minute. Spoon some of the melted chocolate into a resealable bag. Snip a very small corner from the bag and pipe 2 inch long tapered petal shapes with the melted chocolate on the wax paper lined cookie sheets, about 1/2 inch apart. Fill each lined cookie sheet with the petals, adding more chocolate when necessary. (you will need about 12 petals per cupcake) Transfer the pans to the refrigerator until set, about 5 minutes. Petals can be made in advance up to 1 week and kept in an airtight container in a cool place.
- Preheat the oven to 350°F. Line 24 muffin cups with paper liners in each cup. Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in centre comes out clean, 18 to 21 minutes. Transfer the cupcakes to a wire rack and cool completely.
- Spread the top of the cooled cupcakes with the vanilla frosting and make smooth. Peel the chocolate petals from the wax paper. Insert the small end of the petals into the cupcake almost in the center. Arrange about 12 petals, close together, per cupcake to make the flower shapes.
- Tint the lemon curd with the yellow food colouring to make a bright yellow. Spoon the lemon curd into a resealable bag and seal the bag.
- Snip a small corner from the bag and pipe a circle of lemon curd in the center of the flower. Repeat with the remaining cupcakes.