- 1 batch Basic Butter Cupcakes, freshly baked in paper cupcake liners
- 1 batch Swiss Meringue Buttercream
- Food coloring, as desired
Prep: 15 min
Bake: 18 min
Yield: 20 cupcakes
Frost Swans Down Basic Butter Cupcakes using flower piping tips to give “edible flowers” a new meaning. They’re beautiful displayed on a platter and can also be arranged into an edible bouquet.
- Tint frosting with food coloring as desired and place in piping bag(s) fitted with flower piping tip(s).
- Decorate cupcakes with flower designs as desired.
- KITCHEN TIPS
- Russian piping tips are perfect for piping flowers; they can easily be found online or at most stores that sell cake decorating supplies.
- To make a cupcake bouquet:
- Freshly baked, unfrosted cupcakes in paper liners
- Frosting, piping bags and piping tips for creating flowers
- Flower pot or wide-mouthed vase
- Styrofoam ball, about 6 inches in diameter
- Paper cups, to fit cupcake size
- Extra cupcake liners
- Hot glue gun or sticky putty
- Anchor the ball to the pot or vase with a little hot glue or sticky putty.
- Cut around and remove the top edges of the paper cups, leaving the cup bottoms with sides about 1 inch tall. Add a drop of hot glue onto the bottom of each cup and, starting at the base of the ball attach the cups all around the ball so that the edge sits on the edge of the vase. Push 2 or 3 toothpicks through the bottom of each cup and halfway into the styrofoam ball, leaving 1/2 inch sticking out to anchor each cupcake.
- Place the lined cupcakes in the cups, anchoring them on the toothpicks. Gather the sides of the extra cupcake liners to create little ruffles and place them in the gaps between the cupcakes to give the appearance of foliage; anchor them with toothpicks.
- Pipe the tops of the cupcakes with frosting to create the flowers; keep the bouquet covered in the refrigerator until use.
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