SUCCULENT CUPCAKES RECIPE BY TASTY
These beautiful succulent cupcakes are perfect for a summertime party. Make life simpler and use boxed cake mix for the cupcakes and store-bought chocolate frosting for the tops. Dye buttercream with your desired colors and use a variety of piping tips to make cool geometric designs.
Provided by Katie Aubin
Total Time 3 hours
Prep Time 15 minutes
Cook Time 1 hours 40 minutes
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C).
- Prepare the cake batter according to the package instructions.
- Line a 12-cup muffin tin with the orange liners.
- Scoop ¼ cup (30 G) of cake batter into each cup. Bake according to the package instructions, until a toothpick inserted in the center of a cupcake comes out clean. Let cool for 30 minutes.
- Frost each cupcake with a flat layer of chocolate frosting.
- Divide the buttercream frosting between small bowls and dye with gel food coloring as desired. Transfer the colored buttercream to piping bags fitted with your desired tips.
- Pipe succulent shapes onto the cupcakes.
- Enjoy!
Nutrition Facts : Calories 260 calories, CarbohydrateContent 45 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 0 grams, SugarContent 36 grams
BEST SUCCULENT CUPCAKES RECIPE - HOW TO MAKE SUCCULENT ...
Wow your party guests with these beautiful cupcakes from Delish.com
Provided by Makinze Gore
Categories dessert
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 18
Number Of Ingredients 7
Steps:
- Make cupcakes: Preheat oven to 350° and line two muffin tins with 18 liners. Prepare vanilla cake batter according to package instructions and fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cool. Meanwhile make frosting: In a large bowl using a hand mixer (or in bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. Divide buttercream into three bowls. To make forest green, use 5 drops green and 4 drops brown. To make teal, use 3 drops blue and 1 drop yellow. To make purple, use 3 drops violet. Transfer buttercream into three piping bags fitted with the leaf tip. Peel off cupcake liners and place cupcakes into flower pot cupcake molds, then pipe leaves around edge of cupcake, slightly overlapping each other. Move in one layer and pipe another circle of leaves, letting them slightly fall over the first layer. Continue until cupcake is frosted.
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Roll out some of the fondant icing and cut out four flowers of increasing sizes for the pink-tipped succulents, or 11 individual leaves and a star for the spiked succulents. Roll over the edges of each petal with a pencil to thin them out, then pinch the ends together to form a point. Using the offcuts, make a small bud with a piece of icing to sit in the centre. Remove one of the petals from the smallest flower or star and moisten the middle with water. Place the bud in the centre and gently fold and press the remaining petals around the bud, pressing so they adhere to it. Gently tease the tops of the petals so they sit away from the bud. Make a shallow bowl with some crushed tinfoil. For the pink-tipped succulents, put the largest rose in the middle. Moisten the centre with water and place the next smallest flower in the centre, so the petals don’t align. Repeat with the final rose. For the spiked succulents, dampen the thin ends of 7 of the leaves with water, then overlap them together to form a flower shape. Moisture the centre with water. Pinch the thin ends of the remaining four petals so they're slightly cupped, then press them into the centre of the large flower so they overlap, making sure the petals don’t align. With both sets of succulents, put some folded pieces of paper towel between each layersof petals so they're elevated. Moisten the centre with water and put the bud in the centre. Repeat with the kitchen towel. Rest the tinfoil in the indents of a muffin tin and leave to dry out for at least 12 hours. Dust the edges of the pink-tipped succulents with glitter spray.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Sift the plain flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. In a separate bowl, whisk together the sugar and eggs. Add the vanilla bean paste, oil and milk to the eggs and whisk to combine. Add the wet ingredients to the dry ingredients with 120ml boiling water and gently fold until everything is incorporated and you have a smooth batter that's quite runny.
Line a muffin tin with 12 cases and, using a small ladle, divide the mixture between the cake cases until each is about two-thirds full. Bake in the oven for 15-20 minutes, or until a cake skewer comes out clean. Transfer to a cooling rack and leave to cool completely.
Put the chocolate in a small bowl and microwave on medium for 1-1½ minutes until melted. Leave to cool. Put the softened butter in a freestanding mixer and beat for a minute or so. Add half the icing sugar and beat until incorporated. Repeat with the rest of the icing sugar. Add the melted chocolate and beat again until the chocolate is incorporated and you have a smooth buttercream.
Slice the cupcakes so they're level on the top and add 1 tbsp icing to each, smoothing until it covers the surface. Sprinkle each with the Oreo crumbs, pressing them down to ensure they stick to the icing. Put a little drop of icing on the bottom of the succulent and then place on the cake, pressing down gently so it stays.
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