Flower And Bee Cupcakes Recipes

FLOWER-AND-BEE CUPCAKES

Steps:

• Tint half the marzipan yellow and the other half black, kneading each separately until color is uniform. Roll each into a 1/8-inch-thick log. Cut each log crosswise into 1/8-inch-thick pieces. Starting with a black piece and alternating colors, stack 4 pieces, pressing together gently.
• For head, roll a black piece into a ball, and press onto yellow end of stack. For eyes, pinch off 2 tiny yellow pieces, roll into balls, and press onto head. For stinger, shape end into a slight point. For wings, press 1 almond slice into each side of body.
• Spread a thin layer of buttercream on 1 cupcake. Pipe petals in a circular pattern around edge with buttercream. Pipe another circle inside first, overlapping slightly. Repeat until cupcake is covered. Gently press a bee on frosting.

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.

BEEHIVE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
• Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.
• Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o'clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.

BEEHIVE CUPCAKES

Steps:

• 1. Line the 2 muffin tins with the paper cupcake liners. Prepare the cake mix and bake according to the package directions.
• 2. Let the cupcakes cool to room temperature.
• 3. In the meantime, tint the frosting with yellow food coloring to the desired shade. Dab a teaspoon of frosting on the bottom of each SNICKERS® Brand Miniatures and place one on top of each cupcake.
• 4. Frost the top of the cupcake, covering both the cupcake and candy. This will help support the frosting beehive.
• 5. Spoon the remaining frosting into a resealable plastic bag. Using scissors, snip a small corner of the bag. Pipe the frosting in a spiral fashion, starting at the bottom of the hive and working your way up to the top.
• 6. Place jellybeans randomly around the cupcake hives, and gently squeeze the chocolate frosting in a zigzag pattern on top of them.
• 7. For the bee's wings, place an almond slice on both sides of each jellybean.
• 8. To serve, create flower cut-outs from the construction paper. Place the flowers on a table or serving tray, put a hive on each flower, and sprinkle with M&M'S® Brand Chocolate Candies.

FLOWER POWER CUPCAKES

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.

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.