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–+ servings
delicate botanical buttercream cupcake bouquets

Floral Themed Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 electric mixer or hand whisk
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 3 piping bags
  • 3 piping tips (petal, leaf, and round or star tip)
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fine mesh sieve

Ingredients
  

  • 190 gram all-purpose flour sifted
  • 200 gram granulated sugar
  • 3/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 120 milliliter whole milk room temperature
  • 120 milliliter vegetable oil neutral
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 60 milliliter hot water
  • 230 gram unsalted butter room temperature
  • 360 gram powdered sugar sifted
  • 2 tablespoon heavy cream or milk
  • 3/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 3 to 4 drops pink gel food coloring
  • 3 to 4 drops yellow gel food coloring
  • 3 to 4 drops green gel food coloring
  • 1 tablespoon dried culinary lavender finely crushed
  • 1 tablespoon rose water

Instructions
 

  • Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, and salt until well combined.
  • In a large bowl whisk together the sugar, milk, oil, eggs, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until no dry streaks remain.
  • Stir in the hot water until the batter is smooth and slightly thin; do not overmix.
  • If using lavender, fold the crushed dried lavender into the batter at this stage.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let the cupcakes cool in the tin for 5 minutes.
  • Remove the cupcakes from the tin and let them cool completely on the wire rack, about 40 minutes.
  • While the cupcakes cool, beat the softened butter with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  • Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase to medium until smooth.
  • Beat in the vanilla, salt, and heavy cream until the frosting is light and spreadable.
  • If using rose water, beat it into the frosting now, adding a few drops at a time and tasting as you go.
  • Divide the frosting evenly into three bowls for different flower colors.
  • Tint one bowl of frosting pink, one yellow, and one green by adding a few drops of gel food coloring and mixing well.
  • Fit three piping bags with a petal tip, a round or star tip, and a leaf tip respectively.
  • Fill the petal-tip bag with pink frosting, the round or star-tip bag with yellow frosting, and the leaf-tip bag with green frosting.
  • Once the cupcakes are completely cool, spread a thin base layer of plain or lightly tinted frosting on each cupcake.
  • Pipe flower petals with the petal tip, holding the wide end of the tip toward the cupcake surface and rotating slightly as you pipe.
  • Add centers to the flowers using the yellow frosting with the round or star tip in small dots or swirls.
  • Pipe leaves and small stems with the green frosting using the leaf tip to fill gaps and frame the flowers.
  • Repeat the decorating process on all cupcakes, varying colors and flower styles for a mixed bouquet look.
  • Let the decorated cupcakes rest at cool room temperature for at least 15 minutes so the frosting can set slightly before serving.

Notes

For best floral cupcakes, use gel food coloring so the frosting stays firm and colors remain vibrant, and avoid over-flavoring with floral extracts or rose water, which can quickly become soapy—start with a few drops and taste as you go. If your buttercream seems too soft for piping detailed petals, chill it for 10–15 minutes then re-whip briefly until it holds peaks. Keep your cupcakes completely cool before decorating to prevent the buttercream from melting, and practice piping a few flowers on parchment first to get comfortable with pressure and angle. Store decorated cupcakes in a cool place or refrigerated (well covered) for up to 2 days, bringing them back to room temperature before serving for the best texture and flavor.
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