EDIBLE-FLOWERS CUPCAKES
There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 35
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
- Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add vanilla. Add eggs in 4 batches, beating well after each addition. Reduce speed to low, add flour mixture in 4 batches, and beat until completely incorporated.
- Divide batter among muffin cups, filling each 3/4 full. Tap tins on countertop once to distribute batter evenly. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; transfer cupcakes to racks, and let cool. Cupcakes will keep, covered, at room temperature, up to 2 days.
- Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.
FLOWER POWER CUPCAKES
These lemony cupcakes look like they took a lot of effort, but flower-shaped cookie cutters and rolled fondant make them simple to decorate! -Taste of Home Cooking School
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 16 cupcakes.
Number Of Ingredients 14
Steps:
- In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon zest., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine frosting, sugar, lemon extract and 2-3 drops food coloring if desired. Beat until smooth, scraping bowl frequently. Frost cupcakes, setting aside some frosting for decorations., Unroll fondant according to package directions. Cut with flower-shaped fondant or cookie cutters. Stack fondant cutouts as desired; use reserved frosting to attach fondant pieces together. Decorate cupcakes as desired.
Nutrition Facts :
FLOWER CUPCAKES
Celebrate a birthday with easy-to-make cupcakes. A simple snip of a marshmallow makes the decoration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g
EASY FLOWER CUPCAKES
These delightful and easy flower-shaped cupcakes are a lovely idea for birthdays, Mother's Day, and Easter. The flowers are created with marshmallows, so no piping skills required.
Provided by Claudia_Meilinger
Categories Desserts Cakes Holiday Cake Recipes
Time 1h9m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 49.7 g, Cholesterol 82.6 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 11.6 g, Sodium 125.2 mg, Sugar 28.9 g
ORANGE FLOWER CUPCAKES
Kids will be happy to help make (and eat!) this cute dessert. The flower design is simple, and you can feel good about serving a bit of fresh fruit with your cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and vanilla bean seeds together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until blended, then beat in the vanilla extract. Reduce the mixer speed to low and beat in half the flour mixture, followed by the milk and then the remaining flour mixture until smooth.
- Divide the batter among the prepared muffin cups and bake until the tops are lightly browned and spring back when pressed, about 25 minutes. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the butter and confectioners' sugar together in a large bowl using an electric mixer on medium speed until smooth. Increase the speed to medium-high and beat until fluffy, 2 to 3 minutes more. Beat in the milk and vanilla extract until smooth and creamy. Transfer to a piping bag with a plain round tip (about 3/8-inch).
- Frost each cupcake evenly and top with a circle of overlapping mandarin segments that touch in the middle and curve in the same direction. Place a raspberry in each center. Combine the jelly with 1 tablespoon water in a microwave-safe bowl and heat in the microwave until warm but not hot, about 30 seconds. Using a pastry brush, lightly coat the mandarin and raspberries with the jelly.
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.
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