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–+ servings
edible floral cupcake arrangements

Garden 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 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 3 piping bags
  • 3 small piping tips (grass tip, leaf tip, small round tip)
  • 1 Oven

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
  • 1 cup unsalted butter softened; for frosting
  • 3 cup powdered sugar sifted; for frosting
  • 2 tablespoon heavy cream for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting
  • 3 to 4 drops green gel food coloring
  • 2 to 3 drops pink gel food coloring
  • 2 to 3 drops yellow gel food coloring
  • 1/4 cup chocolate cookie crumbs for soil decoration
  • 12 small gummy worms optional; for decoration
  • 1/4 cup assorted sprinkles flower-shaped; for decoration

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium mixing bowl whisk together the flour, baking powder, and salt until well combined.
  • In a large mixing bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • In a separate small bowl stir together the milk and sour cream until smooth.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with the dry ingredients, mixing on low until just combined.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Transfer the muffin tin to a wire cooling rack and let the cupcakes cool in the pan for 10 minutes.
  • Remove the cupcakes from the pan and allow them to cool completely on the wire rack for at least 35 minutes.
  • To make the frosting, beat the softened butter in a large mixing bowl until creamy and pale, about 2 minutes.
  • Gradually add the powdered sugar, 1/2 cup at a time, beating on low at first and then increasing to medium until fully incorporated.
  • Add the heavy cream, vanilla extract, and pinch of salt, then beat on medium-high speed for 2 to 3 minutes until light and fluffy.
  • Divide the frosting evenly into three medium bowls.
  • Tint one bowl of frosting with green gel food coloring, one with pink, and one with yellow, adjusting the color intensity as desired and mixing until uniform.
  • Fit three piping bags with the grass tip, leaf tip, and small round tip respectively, then fill each bag with a different color of frosting.
  • Using a small knife, spread a thin layer of any leftover frosting on top of each cooled cupcake to help decorations stick.
  • Sprinkle the centers of some cupcakes with chocolate cookie crumbs to resemble soil.
  • Pipe green grass over the tops of some cupcakes using the grass tip, covering the surface fully.
  • Pipe small flowers and buds using the pink and yellow frostings with the round and leaf tips to create a garden look.
  • Decorate with gummy worms and flower-shaped sprinkles as desired to complete the garden theme.

Notes

For best results, make sure all refrigerated ingredients are at room temperature before mixing to prevent a dense crumb, and avoid overmixing the batter once the flour is added to keep the cupcakes tender. If your frosting feels too stiff, add a few extra drops of cream; if it is too soft to hold piped shapes, chill it briefly in the refrigerator. Gel food coloring is preferable to liquid because it gives vibrant color without thinning the frosting. You can bake the cupcakes a day ahead and store them covered at room temperature, then decorate them just before serving for the freshest appearance. Store finished garden cupcakes in a cool place or lightly covered in the refrigerator if it is very warm, and bring them back to room temperature before serving for the best flavor and texture.
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