How to make cupcake flowers. Make these floral cupcakes with just a few tips. These rose, zinnia, and hydrangea flower cupcakes are almost too pretty to eat.
Even 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 makes 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.
How to make flower cupcakes //
Swiss Meringue Buttercream:
8 egg whites
1 cup sugar
3 cups unsalted butter cut into pieces, room temperature
1 cup powdered sugar
2 Tablespoons vanilla
1 teaspoon almond extract
Pink gel food color, yellow gel food color, and lavender gel food color
White Sugar pearls
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
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. Dip your fingers in and rub them together, if you can’t feel the grains of sugar, it is ready.
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.
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.
Add the powdered sugar and extracts, and beat until combined.
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.
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.
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.
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.
Sprinkle with white nonpareils.
Enjoy your flower cupcake garden. The buttercream recipe is adapted from this Joshua Russell of Craftsy. There you have it, how to make cupcakes that look like flowers.
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