FLOWER CUPCAKES
Celebrate a birthday with easy-to-make cupcakes. A simple snip of a marshmallow makes the decoration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Make, bake and cool cake mix as directed on box for 24 cupcakes. Frost cupcakes with frosting.
- Spray blades of kitchen scissors with cooking spray. Cut each marshmallow crosswise into 4 slices; sprinkle slices with colored sugar. Arrange 5 slices on each cupcake in flower shape. Place candle in center of each flower. Store loosely covered.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 18 g, TransFat 1 g
EASY FLOWER CUPCAKES
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
Time 1h9m
Yield 8
Number Of Ingredients 15
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, Carbohydrate 49.7 g, Cholesterol 82.6 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 11.6 g, Sodium 125.2 mg, Sugar 28.9 g
EDIBLE-FLOWERS CUPCAKES
There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 35
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
- Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add vanilla. Add eggs in 4 batches, beating well after each addition. Reduce speed to low, add flour mixture in 4 batches, and beat until completely incorporated.
- Divide batter among muffin cups, filling each 3/4 full. Tap tins on countertop once to distribute batter evenly. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; transfer cupcakes to racks, and let cool. Cupcakes will keep, covered, at room temperature, up to 2 days.
- Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.
FLOWER POWER CUPCAKES
These lemony cupcakes look like they took a lot of effort, but flower-shaped cookie cutters and rolled fondant make them simple to decorate! -Taste of Home Cooking School
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 16 cupcakes.
Number Of Ingredients 14
Steps:
- In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon zest., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine frosting, sugar, lemon extract and 2-3 drops food coloring if desired. Beat until smooth, scraping bowl frequently. Frost cupcakes, setting aside some frosting for decorations., Unroll fondant according to package directions. Cut with flower-shaped fondant or cookie cutters. Stack fondant cutouts as desired; use reserved frosting to attach fondant pieces together. Decorate cupcakes as desired.
Nutrition Facts :
FLOWERPOT CUPCAKES
-Jackie Hannahs, Fountain, Michigan Judi Oudekerk of Buffalo, Minnesota features these sweet treats as one of a number of "cooking club" projects at the after-school program she supervises. "The flower-topped cupcakes are so easy that even children in our kindergarten make them," she assures. "They're great for a spring or summer birthday party."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Prepare cake mix batter according to package directions for cupcakes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise. Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip., Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each green gumdrop into four leaf shapes; set aside. Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake.
Nutrition Facts :
FLOWER POWER CUPCAKES
Get your retro on with these Flower Power Cupcakes! Made with beautiful colors and marshmallows, these Flower Power Cupcakes are perfect for a themed birthday party or any event that calls for you to unleash your inner flower child.
Provided by My Food and Family
Categories Recipes
Time 4h12m
Yield Makes 24 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.
- Tint COOL WHIP with food coloring; spread onto cupcakes.
- Cut each large marshmallow crosswise into 5 pieces with kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with sugar.
Nutrition Facts : Calories 120, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
MERINGUE FLOWER CUPCAKES
Make any batch of cupcakes special occasion-worthy by piping a bouquet of flowers on top.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 24 cupcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Fit pastry bag with coupler, and fill with meringue. Pipe flowers and petals onto parchment-lined baking sheets, using different tips to create a variety of shapes and sizes. (We used a leaf tip, multi-opening tip, and star tip. You will need about 16 flowers and petals per cupcake.)
- Bake until meringue is dry but not brown, about 30 minutes. Let cool on parchment on wire racks.
- Mound tops of cupcakes with frosting. Immediately arrange meringue flowers and petals on tops.
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