Sunflower Cupcakes Recipes

Steps:

• Starting at edge of an unfrosted cupcake, pipe 3 to 4 circles of petals with buttercream, working inward and overlapping, leaving center empty. Fill center with chocolate-covered sunflower seeds.

Steps:

• Frost the cupcakes with the buttercream. Create a dip in the center of the cupcake about 3/4-inch across. Adhere the coconut grass to the outer edge of the cupcakes.
• For the petals: Place the egg yolk-tinted frosting in a pastry bag with a #70 leaf tip.
• Hold the bag at a 45 degree angle with the tip lightly touching the surface just inside the dip in the cupcake (with the wide part parallel to the surface). Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax pressure as you pull the tip toward you, drawing the petal to a point near the edge of the cupcake. Stop squeezing and lift the tip away.
• Repeat all the way around the cupcake, slightly overlapping the petals. Repeat with remaining cupcakes.
• Fold a piece of paper in half and place the chocolate sprinkles in the center. Using the folded corner as a guide, pour the sprinkles into the hole in the middle of the cupcake. Repeat with remaining cupcakes.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and top with a rack.
• Toss the coconut with the green and yellow food coloring, depending on desired color. Sprinkle with water if necessary to disperse the color. Drain. Spread evenly on the rack, place in the oven and bake until dry, 10 to 15 minutes. Makes 2 cups.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
• Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
• Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.

Steps:

• Cupcakes:Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 cupcake liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy. Beat in vanilla seeds. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
• Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
• Buttercream:Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
• Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Continue whisking until mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
• Reduce speed to medium-low and add butter a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment and beat on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula; continue beating until frosting is completely smooth. Keep buttercream at room temperature if using same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• Reserve 1/2 cup buttercream. Tint remaining buttercream yellow, adding food color a drop at a time until desired color is reached. If necessary, use reserved buttercream to lighten color.
• Transfer buttercream to a pastry bag fitted with a small leaf tip (such as Wilton #70). Pipe a row of slightly overlapping petals around the edge of a cupcake. Pipe a second row of petals, overlapping previous petals. Repeat piping process, overlapping petals slightly and creating 2 to 3 more rows of petals. Pipe a small amount of frosting in center of cupcake; cover with sunflower seeds. Repeat with remaining cupcakes. Decorated cupcakes can be refrigerated in an airtight container up to 6 hours; bring to room temperature before serving.

Steps:

• Preheat oven to 350 degrees. Sift flours, baking powder, baking soda, and 1 1/2 teaspoons salt into a bowl.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time. Reduce speed to low, and gradually add flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
• Butter a 5-inch tart pan with a removable bottom, dust with all-purpose flour, and tap out excess. Line mini-muffin tins with mini baking cups (you'll need 75 cupcakes total).
• Fill tart pan halfway with batter (about 1/2 cup), then fill each baking cup halfway with batter (a generous tablespoon each). Bake until tops spring back when lightly touched, about 12 minutes for the cupcakes and 14 minutes for the cake. Transfer pans to wire racks, and let cake and cupcakes cool completely.
• Transfer 1/4 cup buttercream to a bowl, and stir in cocoa powder. Divide remaining buttercream among 3 bowls, and tint each batch a different shade of yellow or orange with gel-paste food coloring. Frost tops of cupcakes using the 3 colors. Frost top of cake with chocolate buttercream. Arrange berries over top of cake to cover and create "seeds." Arrange cupcakes around cake to create "petals," forming a sunflower shape.