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Cupcake flower bouquet

Cupcake flower bouquet recipe created with buttercream and Russian piping tips. 

Course Dessert
Cuisine American
Keyword cupacke bouquet, Flower desserts, Russian piping
Prep Time 20 minutes
Cook Time 35 minutes
cooling time 1 hour
Total Time 55 minutes
Servings 12 people
Calories 375 kcal

Ingredients

  • 1 box Cake mix
  • 3 eggs
  • 1/3 cup water
  • 1 cup veg oil

Buttercream

  • 4 sticks Butter softened
  • 8 cups Powdered Sugar
  • 4 tbsp Milk room temp
  • 2 tsp Vanilla
  • 2 dashes salt

Instructions

  1. Mix the box cupcake mix with ingredients as the box will tell you. Place in a cupcake tray with liners.

  2. Bake in a preheated oven at 350 degrees for 18-21 minutes. 

  3. Allow to cool to the touch on a counter and then place in the fridge to chill for up to 1 hour. While they are chilling mix the buttercream to frost.

  4. These are going to turn out gorgeous no matter what! 

American Buttercream Recipe

  1. Now make some American buttercream, and remember STIFF PEAKS are the key. 

  2. Start by beating the softened butter for 5 minutes. No more, no less. Gradually (no powdered sugar snow storms) add the powdered sugar, until combined. Slowly mix in the milk, vanilla, and the salt.

  3. Concentrate on STIFF peaks as you add the milk, and vanilla. These flowers won’t work with a soft buttercream. So if you realize you have added enough milk before adding all of the milk called for, stop adding the milk. STIFF PEAKS. 

  4. Now it's time to color! Pick your favorite colors of food coloring (I use Americolor for the most brightest, and vibrant colors), and start mixing colors for your bouquet.