May 17, 2015

Baking is one of my favorite hobbies, especially because it satisfies my sweet tooth.  My mom and I have a growing cupcake delivery system;  sometimes we'll bake as many as three batches a week.

We brought these flower cupcakes to a church fundraiser a while back, and they were absolutely beautiful--so beautiful that everyone was afraid to disturb them!

From garden parties to baby showers to birthdays, these cupcakes will be a knockout (a delicious one, at that)!

Prep For A Day

Cupcakes (written by the geniuses behind Hello, Cupcake!)
1 box of regular cake mix
1 cup of buttermilk (in place of the water called for on the box)
Vegetable oil (amount called for on the box)
4 large eggs (in place of the amount called for on the box)

1. Preheat the oven to 350 degrees Fahrenheit.  Line cupcake tins with paper liners.

2. Combine all the ingredients together in a large bowl.  Beat them with an electric mixer until moistened (about 30 seconds), and then beat until the mixture is thickened (about 2 more minutes).

3. Fill the liners about two-thirds full of the batter, and bake until the cakes are golden brown (15 to 20 minutes for regular-sized, 20 to 25 minutes for jumbo, and 8 to 10 minutes for mini cupcakes).

4. Remove the cupcakes from the tins, and let cool for at least 20 minutes.

Frosting (for 12 cupcakes)
1 1/2 cups of butter, at room temperature
4 1/2 cups of confectioners sugar
1/4 cup of milk
1 1/2 teaspoons of vanilla extract
1 teaspoon of green food coloring
Pink and golden food colorings
Golden nonpareil sprinkles
Chocolate jimmies

1. Beat butter in an electric mixer until light and fluffy.  Gradually beat in sugar, then milk, and finally the vanilla extract.  Beat until light and fluffy (about two more minutes).

2. Transfer 1 3/4 cups of the frosting to a separate bowl, and tint it green.  Spread this over the cupcakes.

3. For Wild Roses:  Tint 1 cup of the remaining frosting pink.  Transfer the frosting to a pastry bag with a rose tip (Wilton #103), and begin piping around the edge of the cupcake.  For each "rose petal," pipe, with the narrow side of the tip pointing outwards, in a "C" shape.  Repeat this for the inner circle of slightly smaller "petals."  Fill the center with the nonpareil sprinkles.

4. For Sunflowers:  Tint 1 3/4 cups of the remaining frosting golden.  Transfer the frosting to a pastry bag with a small star tip (Wilton #22).  Score a circle in the center of each cupcake using a 1 1/4" round cutter, and begin piping the ring of "petals" at the edges of the circle.  Pipe the ring of slightly smaller "petals" on top of the first layer, and fill the center with chocolate jimmies.

How's the recipe?


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