SUNFLOWER CUPCAKES
Brighten a loved one's day with lemon curd-filled cupcakes decorated to resemble beautiful sunflowers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
- Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
- Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 31 g, TransFat 1 g
SUNFLOWER CUPCAKES
Piped buttercream forms the petals of these blooming beauties, while chocolate-covered sunflower seeds create the centers.
Provided by Martha Stewart
Categories Cupcake Recipes
Number Of Ingredients 5
Steps:
- Starting at edge of an unfrosted cupcake, pipe 3 to 4 circles of petals with buttercream, working inward and overlapping, leaving center empty. Fill center with chocolate-covered sunflower seeds.
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.
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- Preheat oven to 350°F. Line 2 (12-cup) standard-size muffins pans with paper or foil cupcake liners.
- Prepare cake batter according to package instructions, and divide evenly among cupcake liners. Bake in preheated oven until a toothpick inserted in center comes out clean, about 20 minutes. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks until completely cool, about 20 minutes.
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