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 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.
BLOOMING SPRING FLOWER CAKE
There's no competing for who gets a flower piece with this elegant sheet cake. Effusively frosted with a bouquet of spring blooms, this is just the dessert to serve for an event that needs to be impressive. To make this cake more achievable, we started with a base of Betty Crocker™ Super Moist™ yellow cake so that you can focus on frosting. Achieving the precise colors that you want is easy with Great Value™ gel food colors-simply mix into Betty Crocker™ Rich & Creamy vanilla frosting to get just the right tones. Get as creative as you'd like with your flower shapes-it can be fun to play around with different piping bag tips-and make this beautiful cake your own!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
- In 2 medium bowls, place 3/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add blue food color to desired color. In 2 small bowls, place 1/3 cup each of frosting; add yellow and green food colors to desired colors.
- Place cake, top side up, on serving platter. Spread remaining 1 1/2 cups frosting on top and sides of cake.
- Using photo as guide, decorate as follows: Fit 1 decorating bag with large size star piping tip; fill bag with pink frosting. Pipe center of a rosette flower onto top of cake. Touch piping tip to cake to attach frosting-apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 2 inches in diameter, tapping tip to cake to complete flower, and lift off. Continue to pipe different size rosettes and stars over top of cake with pink frosting. Next add blue frosting to same decorating bag. Continue to pipe rosettes and stars with blue frosting.
- Fit another decorating bag with medium-size star piping tip; fill with yellow frosting. Pipe different size rosettes and stars around top of cake to fill in empty spaces. Fit another decorating bag with small round piping tip, and fill with green frosting. Pipe green leaves and vines to fill in spaces.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 570, Carbohydrate 85 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 62 g, TransFat 0 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
MERINGUE FLOWER CUPCAKES
Make any batch of cupcakes special occasion-worthy by piping a bouquet of flowers on top.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 24 cupcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Fit pastry bag with coupler, and fill with meringue. Pipe flowers and petals onto parchment-lined baking sheets, using different tips to create a variety of shapes and sizes. (We used a leaf tip, multi-opening tip, and star tip. You will need about 16 flowers and petals per cupcake.)
- Bake until meringue is dry but not brown, about 30 minutes. Let cool on parchment on wire racks.
- Mound tops of cupcakes with frosting. Immediately arrange meringue flowers and petals on tops.
FLOWER GARDEN CUPCAKES
Make Flower Garden Cupcakes with marshmallows, colored sugar and more. Our Flower Garden Cupcakes make your dessert table look like a garden in bloom.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring(s) as desired; spread over cupcakes.
- Decorate as desired. (See tip.)
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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