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
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
CUPCAKE GARDEN
Provided by Food Network
Categories dessert
Time 1h32m
Yield Makes 24 cupcake plants
Number Of Ingredients 19
Steps:
- Press a cupcake into a flowerpot. Insert the flower cookie stick in the center and decorate the cupcake with 2 green M&M'S® Brand Peanut Chocolate Candies.
- What to Do For Cookie Flowers:
- 1. Preheat oven to 350 degrees F. Line cookie sheet pans with parchment paper.
- 2. Knead the flour into the dough, and roll it out to a 1/4-inch thickness. Using the printable template, cut out 12 cookies, re-rolling the scraps. Transfer cookies to cookie sheet and slip lollipop stick underneath each one.
- 3. Bake for approximately 12-15 minutes, or until golden. Remove from the oven, transfer to wire rack and let cool completely.
- 4. Beat the confectioner's sugar, egg white powder and water until fluffy. Spoon 1/2 cup of the frosting in a resealable plastic bag with a small corner snipped. Set aside. Divide the remaining frosting into 3 cups and tint one yellow, one orange and one red. Spread cookies with frosting.
- 5. Pipe a small circle of white frosting in the center of each cookie and decorate with M&M'S® Brand Peanut Chocolate Candies using the photograph as guide. Set aside.
- What to Do For Cupcakes:
- 6. Meanwhile, line the cupcake pans with paper cupcake liners. Set pans aside. Prepare the cake mix according to package instructions. Divide the batter evenly between the prepared cupcake pans. Bake for approximately 19-21 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, transfer to a wire rack and let cool completely. Spread the top of the cupcake with the chocolate frosting.
- 7. Press a nugget of floral clay into the bottom of each flower pot. Press a cupcake into a flowerpot. Insert the flower cookie stick in the center. anchoring it in the clay for support. Decorate the cupcake with 2 green M&M'S® Brand Peanut Chocolate Candies.
- TIP: You can also make jumbo cupcakes as well as miniature cupcakes for a varitey of "plant" sizes.
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.
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 GARDEN CUPCAKES
Mini marshmallows, colored sugar, tinted coconut--unleash your creativity when decorating these mini-poke cakes frosted with pastel-colored whipped topping.
Provided by Allrecipes Member
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 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; spread over cupcakes.
- Decorate as desired. (See Tip.) Keep refrigerated.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 23.1 g, Fat 4.2 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 156.3 mg, Sugar 15.6 g
FLOWER CUPCAKES
Mix large with small to mimic the variation in a garden. Decorate a cake stand with green crepe paper leaves and top with a watering can full of sweets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen regular or 3 dozen mini cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line regular or miniature cupcake pans with liners; set aside. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl, and beat in vanilla.
- Alternating, add flour mixture and milk to butter mixture, beginning and ending with flour. Scrape sides and bottom of bowl to ensure batter is thoroughly mixed.
- Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
- Fill pastry bags fitted with couplers with buttercream. To shape the petals: Use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a halfmoon motion with the outer, thinner edge of the tip. Repeat until you have 5 or 6 petals forming a flower. Garnish the center with a candy. To shape the leaves: Use an Ateco #68 leaf tip with green icing to make the leaves by piping from the flower towards the edge of the cupcake, lifting off as you reach the end. Place iced cupcakes in refrigerator until ready to serve.
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