Easy Buttercream For Sunflower Cupcake Cake Recipes

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SUNFLOWER CUPCAKES



Sunflower Cupcakes image

Learn how to pipe the most beautiful flower design using a leaf piping tip. These sunflower cupcakes are much easier than you'd expect!

Provided by Sally

Categories     Cupcakes

Time 30m

Number Of Ingredients 8

1 cup (230g) unsalted butter, softened to room temperature
5 cups (600g) confectioners' sugar
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract
salt, to taste
yellow, orange, & green food coloring (I use Americolor gel coloring)*
chocolate sprinkles
12-14 baked and cooled cupcakes

Steps:

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 5 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
  • Spoon 3/4 cup of frosting into a separate bowl. Stir in green food coloring. This will be for the leaves.
  • Tint the remaining frosting with yellow and orange food coloring to obtain desired sunflower color. See my note below for what I used.
  • Fill piping bag with leaf tip + yellow frosting. If you have a second leaf tip, fill a 2nd bag with leaf tip + green frosting.
  • Pipe or spread a circle of frosting in the center of the cupcake. My cupcake centers are about 1.25 inches in diameter. Dip into chocolate sprinkles.
  • See video above for a visual of this step. (It's hard to explain perfectly!) Start on the outer edge of the cupcake. Pipe yellow petals all the way around, lifting the piping tip in an upwards direction. Pipe a second layer closer to the center/on top of the first layer. Pipe a third layer of petals right against the center of the sunflower. Pipe any additional petals to fill any gaps, then pipe a couple green leafs on the edges.
  • Refrigerate cupcakes until ready to serve. Cupcakes are fine at room temperature for a few hours, as long as they have been refrigerated for a couple hours after frosting/assembling. (The time in the refrigerator helps the petals hold their shape before serving.)
  • Cover leftover cupcakes and store in the refrigerator for up to 5 days.

SUNFLOWER CUPCAKE CAKE



Sunflower Cupcake Cake image

Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes to pull off the incredible design, so bake them in batches and then frost them together once they have cooled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h45m

Yield Makes one 5-inch cake and about 75 mini cupcakes

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for pan
3 cups cake flour (not self-rising)
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
Coarse salt
2 sticks unsalted butter, room temperature, plus more for pan
2 1/4 cups sugar
6 large eggs, room temperature
2 cups low-fat buttermilk, room temperature
1 tablespoon pure vanilla extract
Easy Buttercream
1 tablespoon unsweetened cocoa powder
Gel-paste food coloring
3/4 cup blackberries or blueberries

Steps:

  • Preheat oven to 350 degrees. Sift flours, baking powder, baking soda, and 1 1/2 teaspoons salt into a bowl.
  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time. Reduce speed to low, and gradually add flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
  • Butter a 5-inch tart pan with a removable bottom, dust with all-purpose flour, and tap out excess. Line mini-muffin tins with mini baking cups (you'll need 75 cupcakes total).
  • Fill tart pan halfway with batter (about 1/2 cup), then fill each baking cup halfway with batter (a generous tablespoon each). Bake until tops spring back when lightly touched, about 12 minutes for the cupcakes and 14 minutes for the cake. Transfer pans to wire racks, and let cake and cupcakes cool completely.
  • Transfer 1/4 cup buttercream to a bowl, and stir in cocoa powder. Divide remaining buttercream among 3 bowls, and tint each batch a different shade of yellow or orange with gel-paste food coloring. Frost tops of cupcakes using the 3 colors. Frost top of cake with chocolate buttercream. Arrange berries over top of cake to cover and create "seeds." Arrange cupcakes around cake to create "petals," forming a sunflower shape.

EASY BUTTERCREAM FOR SUNFLOWER CUPCAKE CAKE



Easy Buttercream for Sunflower Cupcake Cake image

The name says it all for this quick, three-ingredient frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 10m

Yield Makes 5 cups (enough for one 5-inch cake and 75 cupcakes)

Number Of Ingredients 3

4 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
6 cups sifted confectioners' sugar

Steps:

  • Beat butter and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add sugar, 1 cup at a time, beating well after each addition. Raise speed to high, and beat until well combined, 10 to 20 seconds more. Transfer to a bowl, and cover with plastic wrap until ready to use.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING



Quick and Almost-Professional Buttercream Icing image

After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.

Provided by xoshadyxo

Categories     Desserts     Frostings and Icings     Buttercream

Yield 8

Number Of Ingredients 5

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

Steps:

  • Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
  • Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g

SUNFLOWER CUPCAKES



Sunflower Cupcakes image

Brighten a loved one's day with lemon curd-filled cupcakes decorated to resemble beautiful sunflowers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/3 cup lemon curd (from 11 1/4-oz jar)
1 package (3 oz) cream cheese, softened
Yellow food color
1 container Betty Crocker™ Whipped fluffy white frosting
4 to 5 tubes (4.25 oz each) Betty Crocker™ yellow decorating icing
1/2 cup miniature semisweet chocolate chips
Sour candy straws, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  • In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
  • Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
  • Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 31 g, TransFat 1 g

EASY BUTTERCREAM FROSTING



Easy Buttercream Frosting image

Make and share this Easy Buttercream Frosting recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 4

3 cups powdered sugar (icing)
1 cup unsalted butter, at room temperature
1 pinch salt
1 teaspoon vanilla

Steps:

  • In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
  • Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
  • Makes enough for over 16 cupcakes.

Nutrition Facts : Calories 190, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 11.7, Carbohydrate 22.5, Sugar 22.1, Protein 0.1

EASY VANILLA BUTTERCREAM FROSTING



Easy Vanilla Buttercream Frosting image

After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield About 3 cups.

Number Of Ingredients 4

1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk

Steps:

  • In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

SUNFLOWER POTLUCK CAKE



Sunflower Potluck Cake image

Meet the Cook: I wish I knew who to thank for the idea for my cake. I first saw it on the dessert table at a picnic. Later, for something different, I did my own variation. As a minister's wife for 58 years, I have tried many new dishes! Loyal and I have two children...four grandchildren...and two great-grandchildren. -Lola Wiemer, Clarklake, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 22 servings.

Number Of Ingredients 15

3/4 cup butter, softened
1-2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cups baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 cup prepared chocolate frosting, divided
1 cup semisweet chocolate chips
22 individual cream-filled sponge cakes
1 teaspoon milk
2 craft decorating bees, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture alternately with water, beating well after each addition. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , Freeze one layer for future use. Set aside 1 tablespoon frosting. Frost top and sides of remaining cake. , Place cake in the center of a large round tray (about 18 in.) Arrange chocolate chips on top of cake. Place sponge cakes around cake. Mix reserved frosting with milk; drizzle over sponge cakes. Decorate with bees if desired.

Nutrition Facts : Calories 415 calories, Fat 17g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 441mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.

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