Did you ever wonder how to make floral cupcakes? These rose, zinnia, and hydrangea flower cupcakes are almost too pretty to eat.
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.
They are easy to make, extremely pretty and can be served for any occasion whether it is treating your mother on Mothers day with a sweet treat or being creative with them for a gender reveal party.
What is the best buttercream for piping flowers //
What is the difference between American and Swiss Meringue buttercream //
Swiss Meringue buttercream is smoother and less sweet than American buttercream. It also has a very pale off-white color which makes it much easier to add color especially if you are trying to create a garden of colorful cupcakes.
What all you need to make flower cupcakes //
For 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 gel food color, yellow gel food color, and lavender gel food color
- Mint leaves
- White Sugar pearls
- White nonpareils
- Wilton 4B Star Tip
- Wilton 2D Drop Flower Tip
- 104 Wilton Petal Tip
- Piping bags (the roll of piping bags is genius)
- Couplers – these make it easy to change colors
How to make flower cupcakes //
Step 1: Place the egg whites and sugar in the bowl of the mixer.
Step 2: Place the bowl over a pan of simmering water.
Step 3: 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.
Step 4: 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.
Step 5: Add the chunks of butter, one piece at a time.
Step 6: 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.
Step 7: Add the powdered sugar and extracts, and beat until combined.
Step 8: Divide into three bowls. Color as desired. Transfer to piping bags fitted with a coupler and Wilton 4B star tip, Wilton 2D drop flower tip (take a wooden spoon and use the end to open it up a little), and 104 Wilton petal tip.
Step 9: To make the roses use the Wilton 2D drop flower tip. Start in the middle, and in one stroke, wrap the frosting around until the cupcake is covered.
Add a mint leaf.
Step 10: To make the zinnias use the Wilton petal tip. Point the tip with the loop at the bottom. Hold the cupcake in one hand and use an 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.
Step 11: Dot with sugar pearls. To make the hydrangea, use the Wilton 4B star 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.
Step 12: Sprinkle with white nonpareils. Enjoy your flower cupcake garden. The buttercream recipe is adapted from Joshua Russell of Craftsy. There you have it, how to make cupcakes that look like flowers.
Top tips to make flower cupcakes //
- When dissolving the sugar into the egg whites, you don’t overheat as it will lead the eggs to scramble. I like dipping your fingers in and rub them together, if you can’t feel the grains of sugar, it is ready.
- Using a standing mixer is more efficient to whip egg whites.
- Add the butter one piece at a time in the whipped egg whites.
- I like my buttercream to be quite thick as it pipes better.
- Do not add too much color into the buttercream, the cupcakes look better and more realistic with less vibrant color.
How long does buttercream stay fresh //
Make sure to store buttercream in the fridge in an airtight container. If stored properly the frosting can last in the fridge for up to 2 weeks. If you want to consume it over a long period of time you can freeze it for up to a month.
How to make-ahead //
You can make the buttercream and cupcakes and a few days ahead, store them in the fridge in airtight containers.
Remove both from the refrigerator 1 hour before you’re ready to pipe. Use an electric stand mixer to rewhip the buttercream to achieve back a soft consistency.
Storage instructions //
You can keep the piped flower cupcakes for up to three days in the refrigerator.
As per the above, you can also store separately the buttercream and the cupcakes and pipe right before serving.
More Cupcake Recipes //
- Biscoff Cupcakes
- Caramel Cupcakes with Caramel Icing
- Apple Cupcakes
- Snickerdoodle Cupcakes
- Vegan Chocolate Cherry Cupcakes
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