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Pretty Flower Cupcakes

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • 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.
  • CREAMY DREAMY BUTTERCREAM ICING
  • THIS IS MY OWN RECIPE, IT’S NOT TOO SWEET AND THE BEST THING IS IT CAN WITHSTAND HEAT.
  • CUP ( 2 STICKS) SALTED BUTTER (MARGARINE WON’T WORK, IT HAS TO BE BUTTER), SOFTENED
  • CUPS CONFECTIONER’S SUGAR ( ICING SUGAR), SIFTED TWICE ( YOU MAY ADD MORE IF YOU WANT IT SWEETER)
  • CUP ( 250ML CARTON) ALL-PURPOSE CREAM
  • /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:
  • LARGE PIPING BAG
  • 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.
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