Flower Cupcakes Recipes

WHIMSICAL FLOWER CUPCAKES

Steps:

• Frost the cupcakes with the buttercream.
• To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip. Hold the bag straight above the cupcake. To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal. Rotate the cupcake slightly after each petal.
• Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
• Repeat with the remaining cupcakes.

PANSY FLOWER CUPCAKES

Steps:

• Frost the cupcakes with the buttercream.
• To pipe the flower: Place the grape-tinted frosting in a pastry bag with a #104 rose tip. Point the bag down at a 45 degree angle, with the skinny end of the rose tip aimed towards the center of the flower. Squeeze and release while making 5 tear shapes in a circle to form a flower. Repeat piping on top with 4 more tear shapes in a tight circle.
• Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
• To pipe the leaf: Place the avocado-tinted frosting in a pastry bag with a #70 leaf tip. Point the bag down at a 45 degree angle with the tip lightly touching the surface of the cupcake. Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax the pressure as you pull the tip toward you, drawing the leaf to a point. Stop squeezing and lift the tip away. Pipe a second leaf on the other side of the flower.
• Repeat with the remaining cupcakes.

FLOWER CUPCAKES

Steps:

• Heat the oven to 350 degrees F. Line muffin pans with paper liners.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

FLOWER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line regular or miniature cupcake pans with liners; set aside. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl, and beat in vanilla.
• Alternating, add flour mixture and milk to butter mixture, beginning and ending with flour. Scrape sides and bottom of bowl to ensure batter is thoroughly mixed.
• Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
• Fill pastry bags fitted with couplers with buttercream. To shape the petals: Use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a halfmoon motion with the outer, thinner edge of the tip. Repeat until you have 5 or 6 petals forming a flower. Garnish the center with a candy. To shape the leaves: Use an Ateco #68 leaf tip with green icing to make the leaves by piping from the flower towards the edge of the cupcake, lifting off as you reach the end. Place iced cupcakes in refrigerator until ready to serve.

EASY FLOWER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
• Combine 6 1/2 tablespoons butter, sugar, and vanilla sugar in a bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and beat until smooth.
• Mix flour, baking powder, and salt in a separate bowl and add to the batter. Beat for another 5 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Cupcakes sink slightly after baking, which is fine as it creates a flat surface for the flowers.
• Combine 1/4 cup butter and cream cheese in a bowl and beat with an electric mixer until well combined. Add confectioner's sugar, 1/4 cup at a time. Beat in 1/2 teaspoon vanilla extract after half the confectioners' sugar is incorporated. Set aside.
• Pour colored sugar into different small bowls. Cut each large marshmallow into 5 slices. Dip marshmallow pieces with the cut side down into one of the colors so the sugar will stick to the marshmallow. Repeat with the other marshmallows and different colors.
• Spread a layer of frosting over each cupcake. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals. Place a candy-colored chocolate piece in the middle.

FLOWER CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting.
• Spray blades of kitchen scissors with cooking spray. Cut each marshmallow crosswise into 4 slices; sprinkle slices with colored sugar. Arrange 5 slices on each cupcake in flower shape. Place candle in center of each flower. Store loosely covered.