Giant Sunflower Cupcakes 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 CUPCAKES



Sunflower Cupcakes image

Piped buttercream forms the petals of these blooming beauties, while chocolate-covered sunflower seeds create the centers.

Provided by Martha Stewart

Categories     Cupcake Recipes

Number Of Ingredients 5

Cupcakes (any flavor)
Swiss Meringue Buttercream for Cupcake Decorating, tinted with yellow gel-paste food coloring
Chocolate-covered sunflower seeds
Pastry bag
Small leaf pastry tip

Steps:

  • Starting at edge of an unfrosted cupcake, pipe 3 to 4 circles of petals with buttercream, working inward and overlapping, leaving center empty. Fill center with chocolate-covered sunflower seeds.

MARTHA'S SUNFLOWER CUPCAKES



Martha's Sunflower Cupcakes image

Martha tints Swiss meringue buttercream a golden yellow, then pipes it into petals atop moist vanilla-bean cupcakes. The best part? Candy-coated sunflower seeds form the flower centers.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 17

1 1/4 cups unbleached all-purpose flour
1 1/4 cups cake flour (not self-rising)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
1 vanilla bean, seeds scraped
2 large eggs, plus 2 large egg yolks, room temperature
1 cup buttermilk, room temperature
5 large egg whites
1 1/4 cups sugar
Pinch of kosher salt
4 sticks (2 cups) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
Yellow gel food color
1/2 cup brown chocolate-covered sunflower seeds, for decorating

Steps:

  • Cupcakes:Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 cupcake liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy. Beat in vanilla seeds. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
  • Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
  • Buttercream:Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
  • Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Continue whisking until mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
  • Reduce speed to medium-low and add butter a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment and beat on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula; continue beating until frosting is completely smooth. Keep buttercream at room temperature if using same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
  • Reserve 1/2 cup buttercream. Tint remaining buttercream yellow, adding food color a drop at a time until desired color is reached. If necessary, use reserved buttercream to lighten color.
  • Transfer buttercream to a pastry bag fitted with a small leaf tip (such as Wilton #70). Pipe a row of slightly overlapping petals around the edge of a cupcake. Pipe a second row of petals, overlapping previous petals. Repeat piping process, overlapping petals slightly and creating 2 to 3 more rows of petals. Pipe a small amount of frosting in center of cupcake; cover with sunflower seeds. Repeat with remaining cupcakes. Decorated cupcakes can be refrigerated in an airtight container up to 6 hours; bring to room temperature before serving.

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

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