Pansy Cupcakes Recipes

PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
• In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
• Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

37 EASY CUPCAKES YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cupcake recipe in 30 minutes or less!

PANSY FLOWER CUPCAKES

Steps:

• Frost the cupcakes with the buttercream.
• To pipe the flower: Place the grape-tinted frosting in a pastry bag with a #104 rose tip. Point the bag down at a 45 degree angle, with the skinny end of the rose tip aimed towards the center of the flower. Squeeze and release while making 5 tear shapes in a circle to form a flower. Repeat piping on top with 4 more tear shapes in a tight circle.
• Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
• To pipe the leaf: Place the avocado-tinted frosting in a pastry bag with a #70 leaf tip. Point the bag down at a 45 degree angle with the tip lightly touching the surface of the cupcake. Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax the pressure as you pull the tip toward you, drawing the leaf to a point. Stop squeezing and lift the tip away. Pipe a second leaf on the other side of the flower.
• Repeat with the remaining cupcakes.

PANSY PANCAKES

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, lemon juice, eggs, and butter. Add to flour mixture and stir until just combined with a few lumps remaining (do not overmix); let stand 10 minutes.
• Heat a large nonstick skillet or griddle over medium; add a drizzle of oil, then wipe with a paper towel, leaving behind a thin film. Working in batches, add heaping 1/4 cups of batter to skillet and cook until bubbles form on surface, edges set, and undersides are golden, 3 to 4 minutes per batch. Arrange pansies over tops of pancakes, then flip and cook 1 minute more. Serve with butter and syrup.

PANSY CUPCAKES

Steps:

• Using a serrated knife, trim top of each cupcake to make level. Tint 1/2 cup buttercream green and 1/4 cup pale yellow with gel-paste food colors. Divide 2 cups buttercream among two bowls; tint one portion light violet and the other a darker shade. Transfer tinted frostings to pastry bags fitted only with couplers. Tint remaining buttercream pale pink. Using an offset spatula, spread a smooth layer of pink buttercream over cupcakes.
• With green buttercream and a small plain tip (#2), pipe stems on cupcake. Using dark violet buttercream and a small petal tip (#103), pipe two large, basic petals (similar to cherry blossom petals, page 172) side by side. Then make two smaller petals, one on top of each of the first ones, using the same petal technique; apply less pressure and make a smaller arc than you did for larger petals. Using light violet buttercream and same petal tip, pipe a ruffle for the flower's base, pivoting tip as with petals, and turning the cupcake while connecting the petals. To finish the ruffle neatly, pull bag toward center of flower as you release pressure. Pipe a dot in center of each blossom with yellow buttercream and the #2 tip. If desired, use green buttercream and another small petal tip (#60) to pipe the leaf shown at left. Repeat for remaining cupcakes. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.