SUNFLOWER CUPCAKES BOUQUET
This delightful edible bouquet is perfect for a bridal shower, garden party or Mother's Day celebrations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 58
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 58 mini muffin cups. Make cake batter as directed on box. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
- Spoon frosting into medium bowl. Stir in powdered sugar and desired food color, mixing to blend completely. Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced "spoke-like pattern" on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center. Repeat ending with 6 loops. Place black gummy raspberry in center of each cupcake.
- Place 2 sheets of tissue paper inside pail. Cut dry oasis to fit inside pail. Thread wooden skewer through green licorice. Thread spearmint leaf on skewer and then cupcake. Repeat to make 6 additional flowers. Arrange flowers in pail. Place remaining cupcakes on platter. Store loosely covered.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 90 mg, Sugar 16 g, TransFat 1 g
SUNFLOWER CUPCAKE CAKE
Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes to pull off the incredible design, so bake them in batches and then frost them together once they have cooled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h45m
Yield Makes one 5-inch cake and about 75 mini cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Sift flours, baking powder, baking soda, and 1 1/2 teaspoons salt into a bowl.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time. Reduce speed to low, and gradually add flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
- Butter a 5-inch tart pan with a removable bottom, dust with all-purpose flour, and tap out excess. Line mini-muffin tins with mini baking cups (you'll need 75 cupcakes total).
- Fill tart pan halfway with batter (about 1/2 cup), then fill each baking cup halfway with batter (a generous tablespoon each). Bake until tops spring back when lightly touched, about 12 minutes for the cupcakes and 14 minutes for the cake. Transfer pans to wire racks, and let cake and cupcakes cool completely.
- Transfer 1/4 cup buttercream to a bowl, and stir in cocoa powder. Divide remaining buttercream among 3 bowls, and tint each batch a different shade of yellow or orange with gel-paste food coloring. Frost tops of cupcakes using the 3 colors. Frost top of cake with chocolate buttercream. Arrange berries over top of cake to cover and create "seeds." Arrange cupcakes around cake to create "petals," forming a sunflower shape.
VANILLA CUPCAKE BOUQUET
This stunning edible bouquet takes a little time to prepare but the results are jaw-dropping. If you're looking for a Mother's Day showstopper, this is it!
Provided by Chelsie Collins
Categories Treat
Time 1h35m
Yield Makes 15 large cupcakes
Number Of Ingredients 25
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two 12-hole muffin tins with 15 muffin cases. Melt the butter in a small saucepan or in the microwave, then leave to cool a little. Transfer to a large jug and stir in the yogurt, eggs and vanilla. Beat until combined.
- Tip the flour, sugar, almonds, baking powder and 1/2 tsp salt into a large bowl. Stir to combine, then make a well in the centre. Pour in the wet ingredients and mix using a spatula or electric whisk until lump-free. It will be quite a runny mixture.
- Spoon the mixture into the muffin cases so they are two-thirds full, using all of the mixture. Bake in the oven for 25-30 mins or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
- Beat the butter with half the icing sugar, then, once smooth, add the remaining icing sugar, the milk and vanilla extract. Beat again until fluffy and smooth. Reserving two large spoonfuls of the icing for the fondant cupcakes, halve the remaining icing and put into two bowls. Use a little of the pink food colouring to turn half of the icing pink, beating the icing until it changes colour. Use the purple colouring to do the same with the other half. Set all the icing aside at room temperature and cover the surface with cling film (or keep in the fridge overnight).
- Roll out 250g of the fondant icing to a £1 coin thickness. Use the 3-piece cutters to stamp out three sunflowers. You will need to use each cutter three times (see step-by-step pictures). Scrunch pieces of foil into doughnut shapes and place in the muffin tin. Sit the flowers on top and leave to set for 30 mins. This will set the shape so the petals look more 3D. If you need more icing, roll out a little more until you have the right amount of flowers.
- Using the reserved white buttercream, gently sandwich the flowers together. Dot a little buttercream in the middle of the biggest flower and put the medium-sized flower on top of it. Repeat with the smallest flower on top.
- Pipe the buttercream roses and hydrangeas onto 12 of the cupcakes. Use the paintbrush to paint four stripes of pink food colouring from the bottom to the middle of a piping bag - this will create a dark pink outline for the roses. Drop the curved 2D nozzle into the end of the bag and snip off the end so that the tip is fully exposed. Pop the bag over a jug or large glass and fold over the top (this will make it easier to pile in the buttercream). Make sure all the air is out of the piping bag when you take it out of the jug, as this will ensure you pipe evenly. Starting in the middle of the cupcake, hold the bag directly above the cake and pipe a swirl in a clockwise motion, applying a steady pressure until you reach the edge of the cupcake. Repeat with another five cupcakes until you have six pink rose cupcakes. Set aside.
- Use the paintbrush to paint four stripes of purple food colouring from the bottom to the middle of another piping bag, to create a dark purple outline for the hydrangeas. Hold the piping bag directly above the cupcake and pipe small star shapes to cover the entire surface (see step-by-step pictures).
- Next, spoon the remaining white buttercream onto the remaining three cupcakes to completely cover. This will be the 'glue' for the fondant flowers. Carefully place each fondant flower on top of the cupcakes.
- Sit the oasis in your basket or bowl. Cut the green tissue paper into small squares, laying a lighter piece over a darker piece, and fold in half, then half again, to create the leaves. Ruffle them up a little for a more natural look. Using a small sharp knife, poke a little hole in the bottom of your cupcakes and carefully insert a lollipop stick into each one. One at a time, push the bottom of the stick into the oasis - ensuring that you push the stick, not the actual cupcake, or you may damage the icing. Arrange the flowers so the three fondant flowers are near the middle, working outwards with the rest of the cupcakes until it starts to resemble a bunch. As the fondant flowers are quite heavy, roll out some small balls of leftover fondant to push under each cupcake base as support (see step-by-step pictures).
- Slot the green tissue in between each cupcake so it surrounds them. Then lay the blue tissue paper over the pink paper and sit your basket carefully on top. Use sellotape to cover the entire basket in the tissue. Once it's covered, do the same with the cellophane, if using. Keep in a cool place until presenting. The cupcakes will keep up to 4 days in an airtight container.
Nutrition Facts : Calories 759 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 75 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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HOW TO MAKE A CUPCAKE BOUQUET - SALLY'S BAKING ADDICTION
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5/5 (3)Category CupcakesCuisine AmericanTotal Time 25 mins
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Mix on low until it begins to come together, then increase to high speed and beat for 3 full minutes. Add another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 tsp salt.)
- Spoon 3/4 cup of frosting into a separate bowl. Stir in a drop of green food coloring. Add to a piping bag fitted with the 352 leaf piping tip (see note). This will be for the stems and leaves. Set aside.
- Divide remaining frosting up evenly depending how many colors you are using. Tint frosting your desired colors.
- Fit a piping bag with a 1M piping tip or 2D piping tip. Add spoonfuls of frosting to the bag, alternating colors. Your piping bag will be marbled with different colors. Twist the open end shut and squeeze the frosting down to the tip. Squeeze some frosting onto a plate until you begin to see more than 1 color. (Or just pipe this onto a cupcake!)
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