FLOWER CUPCAKES DESIGNS RECIPES

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EASY FLOWER CUPCAKES RECIPE | ALLRECIPES



Easy Flower Cupcakes Recipe | Allrecipes image

These delightful and easy flower-shaped cupcakes are a lovely idea for birthdays, Mother's Day, and Easter. The flowers are created with marshmallows, so no piping skills required.

Provided by Claudia_Meilinger

Categories     Desserts    Cakes    Holiday Cake Recipes

Total Time 1 hours 9 minutes

Prep Time 30 minutes

Cook Time 14 minutes

Yield 8 cupcakes

Number Of Ingredients 15

6?½ tablespoons unsalted butter, at room temperature
6 tablespoons white sugar
1 teaspoon vanilla sugar
2 small eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
¼ cup unsalted butter
¼ cup cream cheese, softened
1 cup confectioners' sugar, or as needed
½ teaspoon vanilla extract
8 large marshmallows
½ cup assorted colored sprinkles
8 candy-coated milk chocolate pieces (such as M&M's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
  • Combine 6 1/2 tablespoons butter, sugar, and vanilla sugar in a bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and beat until smooth.
  • Mix flour, baking powder, and salt in a separate bowl and add to the batter. Beat for another 5 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Cupcakes sink slightly after baking, which is fine as it creates a flat surface for the flowers.
  • Combine 1/4 cup butter and cream cheese in a bowl and beat with an electric mixer until well combined. Add confectioner's sugar, 1/4 cup at a time. Beat in 1/2 teaspoon vanilla extract after half the confectioners' sugar is incorporated. Set aside.
  • Pour colored sugar into different small bowls. Cut each large marshmallow into 5 slices. Dip marshmallow pieces with the cut side down into one of the colors so the sugar will stick to the marshmallow. Repeat with the other marshmallows and different colors.
  • Spread a layer of frosting over each cupcake. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals. Place a candy-colored chocolate piece in the middle.

Nutrition Facts : Calories 399.5 calories, CarbohydrateContent 49.7 g, CholesterolContent 82.6 mg, FatContent 21.3 g, FiberContent 0.3 g, ProteinContent 3.4 g, SaturatedFatContent 11.6 g, SodiumContent 125.2 mg, SugarContent 28.9 g

VIOLET FLOWER CUPCAKES - RECIPES, PARTY FOOD, COOKING ...



Violet Flower Cupcakes - Recipes, Party Food, Cooking ... image

Like tiny snowcapped mountains, these cupcakes capture your heart.

Provided by DELISH.COM

Categories     vegetarian    baby shower    birthday    bridal shower    dinner party    Easter    feed a crowd    Mother's Day    romantic meals    baking    dessert

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 18

Number Of Ingredients 12

3 c. cake flour
1 1/4 tsp. baking powder
1 tbsp. salt
1 c. unsalted butter
2 1/4 c. sugar
1 tsp. pure vanilla extract
2 large egg whites
1 c. coconut milk
c. Violet Jam
3 c. Violet Buttercream
1 c. unsweetened coconut flakes
24 Candied Violets

Steps:

  • Preheat oven to 350 degrees F. Line wells of 18 muffin cups with cupcake liners. In a bowl, whisk to combine flour, baking powder, and salt. Set aside. Beat butter and sugar in another bowl with a mixer on medium-high speed for 5 minutes, until light and fluffy, scraping down sides of the bowl as needed. Add vanilla and beat for 1 minute more. Add egg whites to butter mixture one at a time, beating like crazy after each addition to lighten batter and pausing to scrape down sides of the bowl. This should take about 5 minutes in all. Beat in flour mixture and coconut milk in alternating additions, starting and ending with flour mixture; do not overmix. Divide batter evenly among muffin cups. Bake for 25 minutes, or until a tester inserted in center of a cupcake comes out clean. Let cool. Place coconut flakes in a small bowl. Cut a cone-shaped piece of cake out of top of each cooled cupcake and drop a dollop of violet jam into well. Replace caps on the cupcakes. Top each with a generous dollop of buttercream, and dip in coconut flakes. Top cupcakes with candied violets and serve.

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