Pretty Flower Cupcakes

These cupcakes have gotten raves from everyone who have tasted it. They’re not just pretty but very yummy too. I have several vanilla cupcake recipes that I use before but I decided to stick to this one because it’s easier and gives me consistent result everytime. It can take on different flavors too, just substitute other extracts in place of vanilla. The cake is already yummy by itself, but of course every cupcake needs icing… I make mine not too sweet, if you want it sweeter of course you may add more confectioner’s sugar.

These flower cupcakes make a great gift for your mom or for the other moms in your life (sister, friend, wife..) for Mother’s Day. I made these for my mom-in-law last caramel flavor with dulce de leche icing.  Looks really nice (tastes great too!) although I wasn’t satisfied with the consistency of the dulce de leche icing, as you can see in the photo, the cake is starting to melt..must be the weather, it was raining hard when I did this.

Watch this video on how to ice these cupcakes to make them look like flowers. Since watching it, it has became my fave way of dressing up my cupcakes.  



Flower Cupcakes
an Ina Garten recipe

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature ( I sometimes use buttermilk)
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Heat the oven to 350 degrees F. Line muffin pans with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

This is my own recipe, it’s not too sweet and the best thing is it can withstand heat.

1 cup ( 2 sticks) salted butter (margarine won’t work, it has to be butter), softened
3 cups confectioner’s sugar ( icing sugar), sifted twice ( you may add more if you want it sweeter)
1 cup ( 250ml carton) all-purpose cream
1 1/2  teaspoons vanilla extract 

Put butter in a bowl of electric mixer; with a paddle attachment, beat butter until creamy and smooth, about 2 minutes. Gradually add the confectioner’ sugar and beat until smooth and fluffy, it’ll take a few minutes; Add vanilla extract and chilled all-purpose cream and beat until creamy.

To decorate cupcakes,  you will need:
1 large piping bag
1 petal tip ( any size you want, I use regular size from Ateco)
food color gel – red

Divide buttercream in half; Put half of the cream in separate bowl, then using a toothpick, get a very small amount of color gel and mix it with the buttercream, mix until you get uniform shade of pink. Always start with the smallest amount of color gel then adjust from there, if you want a deeper shade of pink, just add more gel.

Fill the piping bag with half rose-tinted buttercream and half plain buttercream. Watch the video to see how.

Thanks for reading…have a nice day!!

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