flower cupcakesEven though there is still snow on the ground, it is beginning to feel like spring. We are decorating the house for Easter this afternoon, and there are vases with tulips and daffodils all around the house.

I made these flower cupcakes and wanted to showcase how easy it is to change the way you can decorate something using different piping tips. These days you can buy baking supplies in craft stores and even some grocery stores, but unless you know what to do with them, you probably wouldn’t buy them. I did this on an afternoon when I just felt like playing around and seeing what I could do. Flowers are something that make me really happy, so I thought that it would be fun to try making a flower cupcake garden.

I do not consider myself to be a good cake decorator, but I was very happy with how these turned out. I used the same frosting for each cupcake, just tinted it a different color. Changing out the tip allowed me to make roses, zinnias, and hydrangeas. So easy, so pretty, and perfect for spring.
swiss buttercream recipeVanilla cupcakes

Swiss Meringue Buttercream:

8 egg whites
1 cup sugar
3 cups unsalted butter cut into pieces, room temperature
1 cup powdered sugar
Pinch salt
2 Tablespoons vanilla
1 teaspoon almond extract
Pink, yellow, and lavender gel food coloring
Mint leaves
White Sugar pearls
White non-pareils 
piping bag tipsWilton tips:

4B – Open Star tip
2D – Drop Flower Tip
104 – Petal Tip
Piping bags (the roll of piping bags is genius)
Couplers

swiss buttercream recipe

Place the egg whites and sugar in the bowl of the mixer.

swiss buttercream recipe

Place the bowl over a pan of simmering water.

swiss buttercream recipe

Whisk constantly until the sugar is completely dissolved. You don’t want the eggs to scramble. Dip your fingers in and rub them together, if you can’t feel the grains of sugar, it is ready.

swiss buttercream recipe

Attach the bowl to the mixer fitted with the whisk attachment. Whip on high until peaks form and the eggs cool down, about 5 minutes.

swiss buttercream recipe

Add the chunks of butter, one piece at a time.

swiss buttercream recipe

When all of the butter is incorporated it will be pretty thick, you can switch out the whisk for the paddle if you want to make it really smooth, but I like it like this for piping.

swiss buttercream recipe

Add the powdered sugar and extracts, and beat until combined.

swiss buttercream recipe

Divide into three bowls. Color as desired. Transfer to piping bags fitted with a coupler and Wilton tips #4B, #2D (Take a wooden spoon and use the end to open it up a little), and #104.

rose cupcakes

To make the roses use the #2D tip. Start in the middle, and in one stroke, wrap the frosting around until the cupcake is covered.

rose cupcakes

Add a mint leaf.

zinnia cupcakes

To make the zinnias use the #104 tip. Point the tip with the loop at the bottom. Hold the cupcake in one hand and use and up and down motion to create the petals, rotating the cupcake as you go. Pipe all the way around. Fill in the middle using the same motion.

zinnia cupcakes

 Dot with sugar pearls.

hydrangea cupcakes

To make the hydrangea, use the #4B tip. Pipe the frosting straight onto the cupcake starting on the outside edge and lift up, until the cupcake is covered. I added layers by piping in between and adding a little height.

hydrangea cupcakes

Sprinkle with white non-pareils.

flower cupcakes

 Enjoy your flower garden. The buttercream recipe is adapted from this Joshua Russell of Craftsy.

flower cupcakes

Flower Cupcakes [Roses, Zinnias, and Hydrangeas]

Ingredients

  • Vanilla cupcakes
  • 8 egg whites
  • 1 cup sugar
  • 3 cups unsalted butter cut into pieces, room temperature
  • 1 cup powdered sugar
  • Pinch salt
  • 2 Tablespoons vanilla
  • 1 teaspoon almond extract
  • Pink, yellow, and lavender gel food coloring
  • Mint leaves
  • Sugar pearls
  • White non pareils

Instructions

  1. Place the egg whites and sugar in the bowl of the mixer. Place the bowl over a pan of simmering water. Whisk constantly until the sugar is completely dissolved. You don’t want the eggs to scramble.
  2. Attach the bowl to the mixer fitted with the whisk attachment. Whip on high until peaks form and the eggs cool down, about 5 minutes. Add the chunks of butter, one piece at a time. Add the powdered sugar and extracts, and beat until combined.
  3. Divide into three bowls. Color as desired. Transfer to piping bags fitted with a coupler and Wilton tips #4B, #2D (Take a wooden spoon and use the end to open it up a little), and #104.
  4. To make the roses use the #2D tip. Start in the middle, and in one stroke, wrap the frosting around until the cupcake is covered. Add a mint leaf.
  5. To make the zinnias use the #104 tip. Point the tip with the loop at the bottom. Use and up and down motion to create the petals. Fill in the middle using the same motion. Dot with sugar pearls.
  6. To make the hydrangea, use the #4B tip. Pipe the frosting straight onto the cupcake starting on the outside edge and lift up, until the cupcake is covered. I added layers by piping in between and adding a little height. Sprinkle with white non-pareils.

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flower cupcakes
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