Diy Cupcake Flower Recipes

EDIBLE-FLOWERS CUPCAKES

Edible-Flowers Cupcakes image

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

Ingredients

3 1/3 cups all-purpose flour
2 teaspoons salt
1 pound (4 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature, lightly beaten
Basic Buttercream
Fresh edible flowers

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

Flower Cupcakes image

Provided by Ina Garten

Categories dessert

Time 45m

Yield 22 to 24 cupcakes

Number Of Ingredients 13

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1 1/4 teaspoons pure vanilla extract

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.

EASY FLOWER CUPCAKES

Easy Flower Cupcakes image

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

Ingredients

6 ½ tablespoons unsalted butter, at room temperature
6 tablespoons white sugar
1 teaspoon vanilla sugar
2 small eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
¼ cup unsalted butter
¼ cup cream cheese, softened
1 cup confectioners' sugar, or as needed
½ teaspoon vanilla extract
8 large marshmallows
½ cup assorted colored sprinkles
8 candy-coated milk chocolate pieces (such as M&M's®)

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

FLOWER POWER CUPCAKES

Flower Power Cupcakes image

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

Ingredients

2/3 cup shortening
1 cup sugar
3 large eggs, room temperature
1-2/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 tablespoon grated lemon zest
TOPPING:
1 can (16 ounces) ready-to-spread classic white frosting
1 cup confectioners' sugar
1/2 teaspoon lemon extract
Food coloring, optional
1 package (1.1 pounds) rolled fondant pastel colors multi-pack

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 :

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