Flower Cupcakes [Roses, Zinnias, and Hydrangeas]

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

Print

Flower Cupcakes [Roses, Zinnias, and Hydrangeas]


Scale

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.

27 Comments

  • Bree, these absolutely take my breath – so beautiful, yet much simpler than others I’ve seen. I’m confident I can pull these off! Thanks so much!

    Reply
  • Olá parabéns!!
    Achei fantastico cupcakes!!
    Nossa foi paixão a primeira vista todos perfeitos hum!!
    Sem contar ki esta muito deliciosos!!!!!!!!!

    Reply
  • These are absolutely lovely. Still freezing here in Toronto but I’m sure making these beauties will bring some sunshine and smiles into our house. Thank you, Bree!

    Reply
  • hi bakedbree my name is Cherisse but you can call me Cherry as do all of my friends. I couldn’t help but admire your work. im 17 years old and right now im in culinary arts at the Tongue Point Job Corps Center and im here to become a master baker, today was a free day for me and my classmates so I made a cake using your help on how to make flowers with buttercream and let me tell you I couldn’t be more happier at what I made. so thank you for the help there. nice job hope to see more things you have made soon.

    Reply
  • These are beautiful. LOVE the mint leaves on the roses. Rather than opening up the 2D, use the 1M tip for the roses. The 2D tip (unaltered) can be used to make drop flowers on a cupcake and get a posy full of flowers, You just hold the bag straight up and down and while squeezing twist counter clockwise and you will get a flower. Then pipe a contrasting dot in the middle or use one of the nonperiels.

    Reply
  • Beautiful!!! Can’t wait to try them. How many cupcakes did you decorate with the amount of icing you made?

    Reply
  • Hi, I would love to try these but I’m a little confused about how to pipe the zinnias?

    Reply
    • 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.

      Reply
  • First Timer Notes – This was a *really great recipe for my first time* decorating with frosting. I made the cupcakes in advance and my more experienced buddy came and showed me how to do this. I had a fairly high degrees of success with all 3 designs. And then I distributed them to two different families with kids – friends- in my neighborhood – who seemed to think I did a good job too 🙂

    I used the ‘Hershey’s Perfectly Chocolate Cake’ recipe (substituting buttermilk for milk and Trader Joes cocoa powder for Hershey’s – which tastes better) the day before I worked with my buddy. She brought the frosting. We spent about 90 minutes doing the actual task with one batch of cupcakes (both regular and mini sized – good for practice)

    Reply

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