Earlier this week I was asked to bake cupcakes for the teachers at an elementary school in the neighborhood. The school year is coming to an end, and they wanted to show appreciation for all the hard work teachers do throughout the year. Since I love to bake, I gladly agreed.
I was trying to think of how I could make the cupcakes special for the teachers. My chocolate chip cookie dough cupcakes are always a crowd pleaser, as well my chai honey cupcakes. However, those take a while to whip up, and I needed to make six dozen cupcakes on a work night. Any recipe that took over an hour was just not going to fly.
That’s when it hit me – I’d make traditional vanilla and chocolate cupcakes and frost them to look like flowers! Simple, quick and beautiful. Besides, getting a garden of cupcakes is sort of like getting two treats, right? So I picked three simple flower designs and went crazy!
Want to knock out a batch of these beauties? You’ll need just a few things:
- Your favorite cupcake recipe
- 3 cups of powdered sugar
- 1 cup of butter
- 1tsp of vanilla
- Food coloring
- Piping bags (I use disposable ones)
- A pair of scissors
- Round sprinkles
- Piping tips:
Let’s start with mixing up a batch of frosting. Cream the butter and the vanilla together, then add the powdered sugar one cup at a time. Mix until smooth.
If you want to color the frosting, now is the time to do it! Stir in your food coloring until you reach the desired color. Now you’re ready to turn your basic cupcakes into flowers!
For this cupcake, you’ll want to use a large star tip (I use 1M). Cut off the tip of your piping bag and insert your star tip, then place frosting in the bag.
Step 1: Squeeze a dollop right in the center of the cupcake.
Step 2: Swirl around the dollop in a counter-clockwise motion.
No need to worry about a tip for this cupcake! You’re just going to cut a V into the tip of your piping bag. Next, fill the bag with frosting.
Step 1: Squeezing lightly at the top of the bag, start from the center of the cupcake and pull outward in a straight line toward the outside of the cupcake.
Step 2: Repeat this step five times, creating a five-petal flower.
Step 3: Place a few sprinkles in the center of the flower.
For this flower, you’ll use tip 129. I like to have a little definition in the tiny flowers, so I squirt one or two drops of food coloring down one side of the bag. If using gel coloring, simply put a bit on the upper side of the bag and flatten it down so the coloring flows in a line along one side of the piping bag. Next, cut the tip off your disposable piping bag and fill it with frosting.
Step 1: Starting at the edge of the cupcake, squeeze lightly, creating what looks like tiny flowers.
Step 2: Continue until you cover the entire cupcake. If it looks a little flat, add some depth by frosting a few little flowers sporadically on top of the already-frosted cupcake.
And that’s all there is to it! Simple and easy to do, but they look extra special! Are there any special frosting techniques or styles you use? Let us know in the comment section!
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