Cupcake Bouquet Tutorial

I came across Cupcake Bouquets while doing some research on Pinterest for something else. Once I saw it though I knew I wanted to try making one myself.

To begin, I gathered my supplies: a 6-inch pot, a 6-inch Styrofoam ball, 9oz. paper cups, toothpicks, and glass weights or rocks. You will also need a hot glue gun. A couple of things to point out… Make sure that the size of your pot and ball are the same size, or close to it, so that ball can fit snug inside of the pot.

Since I had a piece of circular Styrofoam I decided to cut it down to fit inside the bottom of the pot…

So, just in case any of my glass weights escaped from the newspaper I wrapped them in they wouldn’t fall through the hole in the bottom of the pot. The reason for the weights in the pot is to prevent it from tipping over if all the cupcakes are removed from one side.

Next, I lined the inside of the top of the pot with hot glue and placed the Styrofoam ball inside and let it dry for a few minutes before hot gluing paper cups – that I cut to an inch tall – to the ball. Make sure you place the cups just above the rim of your pot, you don’t want too much space. You could attempt to just stick the cupcakes on to the ball using toothpicks, but, using the cups will give the cupcakes more support and less chance of them falling off.

 

I continued gluing the cups around the ball, placing them fairly close together. I ended up with 9 cups in my first round.

For the second round, I placed the cups in between two cups from the first round, ending up with a total of 6 cups. And then, one final cup on top of the ball. Don’t worry about the spaces as they will be filled later with cupcake liners.

 

And finally I placed toothpicks inside of each of the cups. Three toothpicks forming a triangle in the first round, and two toothpicks in the cups on the second round and the one on top. Leave about half of the toothpick out. Be careful as you might stick yourself with a toothpick here and there and it can be quite painful.

A quick recap… A 6-inch Styrofoam ball in a 6-inch pot will yield a 16-Flower Cupcake Bouquet.

Next, bake your favorite cupcakes – I decided on Chocolate & Yellow cupcakes. Once they cooled I stuck one into each of the cups on the ball.

  

Now it’s time to fill the spaces between the cupcakes. Using green cupcake liners, I gathered them and began placing them in the empty spaces, using toothpicks to anchor them to the ball.

 

Next, the fun part – decorating the cupcakes. Since you will be piping flowers, make sure your frosting is firm enough to be piped. Your best bet is to make your own. My favorite frosting to use for piping and decorating is this Fluffy Vanilla Frosting. It’s the perfect consistency and tastes delicious. I used a Wilton 1M tip to creates the roses and a 2D tip to create the hydrangeas. Before you start piping the flowers on to the cupcakes just give them a little nudge to make sure they are all the way into the cups secured by the toothpicks.

 

And finally… You have your Cupcake Bouquet. This is a nice gift for a birthday, a cute idea for a baby shower, or a nice alternative to flowers, etc.

 

 

Eggnog Cupcakes with a Cinnamon Buttercream Frosting

So, what have you been baking this Holiday season? Cookies? Cupcakes? Cakes? All three? I haven’t baked a cake yet, but, I have baked my fair share of cookies. Did you catch any of my Cookie Palooza recipes last week? There were some good ones in there. Today though I am bringing you a cupcake that encompasses a few flavors of the season… Eggnog and Cinnamon in an Eggnog Cupcake with a Cinnamon Buttercream Frosting. I highly suggest you use an eggnog that you like as opposed to any old one you happen to come across at the supermarket and don’t worry if you don’t like eggnog these cupcakes are not overpowering with the flavor.

To make the cupcakes I began by stirring together all the dry ingredients in one bowl – flour, sugar, nutmeg, baking powder, baking soda and salt. In another, using my hand mixer I beat room temperature butter until it was creamy. I then added in all of the flour mixture and continues beat the mixture until it resembled crumble topping.

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Next I added in two eggs and continued beating…

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And finally I added in the eggnog and mixed it on low speed until the batter was silky and smooth (kind of a funny way to explain cupcake batter).

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Next I divided the batter evenly among my 12-cavity cupcake pan (about 1/4 cup in each cavity) and of course I used holiday inspired cupcake liners…

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I baked them in a 350 F pre-heated oven for about 25 minutes and then transferred them to a wire rack to cool completely. Once cooled, I topped them off with homemade Cinnamon Buttercream Frosting. This frosting is so good I could just eat it out of the bowl. I had to refrain from too many taste tests since I needed enough to frost the cupcakes!

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Eggnog Cupcakes

Ingredients:

1 1/4 cups all-purpose flour

1 cup sugar

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, room temperature

2 eggs

1/2 cup eggnog

Directions:

Preheat oven to 350 F. Line a 12-cup cupcake pan with cupcake liners.

In a medium bowl stir together all of the ingredients except the butter, eggs and eggnog and set aside.

In a large bowl beat the butter with a hand mixer on medium speed until creamy. Add all of the flour mixture and continue beating until it mixture resembles a crumble topping. Add the eggs and beat for an additional minute; the batter should be light in color and a bit fluffy. Scrape the sides of the bowl as necessary. Finally, beat in the eggnog gently until just combined and the batter is silky and smooth. Divide the batter evenly among the cupcake pan (about 1/4 cup each cavity).

Bake for 25 to 28 minutes or until the tops of the cupcakes spring back when lightly touched in the center and a cake taster comes out clean. Transfer to a wire rack and cool completely before frosting.

Recipe from Betty Crocker

 

Cinnamon Buttercream Frosting

Enough for 24 Cupcakes*

Ingredients:

1 cup (2 sticks) butter, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon ground cinnamon

4 cups (1 lb. box) confectioners’ sugar

3 tablespoons milk or heavy cream

*I opted to divide the recipe in half and had enough frosting to frost 10 cupcakes using a 1M Wilton Tip Swirl

Directions:

Using a handheld mixer or stand mixer, beat the butter and vanilla extract on medium speed until light and fluffy.

Stir the cinnamon into the confectioners’ sugar, gradually add this to the butter mixture. Beating well after each addition and scraping the sides of the bowl as necessary. Add milk (or heavy cream) and continue beating until the frosting is light and fluffy. If you find that the frosting is a bit thick and heavy to spread add more milk/heavy cream to thin it down.

Recipe from McCormick

Strawberry & Champagne Cupcakes

Happy New Year!!! I hope you all ringed in the New Year with much love and happiness surrounding you! I was where I usually am, surrounded by a wonderful group of friends eating delicious food and enjoying some sweet treats. This year those treats were Strawberry Cupcakes with Champagne Frosting; you really can’t get more festive than strawberries and champagne. And the two go together wonderfully!

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To create these cupcakes I began by pureeing strawberries…

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I then combined the pureed strawberries with whole milk and vanilla extract. In another bowl I whisked together flour, baking powder and salt.

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Next, in the bowl of my stand mixer I creamed room temperature butter until it was light and fluffy. Following that I gradually added in a cup of sugar. And finally I added in 1 egg and 2 egg whites.

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With the mixer on low I added in half of the flour mixture, then all of the strawberry mixture and then the other half of the flour mixture. I mixed it until it was just combined and then finished mixing it by hand using a rubber spatula so I wouldn’t accidentally overbeat the batter.

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After dividing the batter evenly among a paper lined muffin tin I placed it in a 350 F preheated oven.

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And after 20 minutes the cupcakes were ready to come out of the oven and be transferred to a wire rack to cool completely.

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Then it was on to the frosting… Using Sweet Rose Champagne I made a Champagne Buttercream Frosting,

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That I then piped onto the cupcakes.

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While these cupcakes were on the sweeter side they were delicious nonetheless. So, what are you all hoping to accomplish this New Year? As for me, I am not one to make resolutions, I just hope – as we all do – for a year that is just as good as or better than the previous one. And to continue to grow to be a better version of my younger myself.

 

Sprinkles’ Strawberry Cupcakes

Yields 12 cupcakes

Ingredients:

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg white, room temperature

Directions:

1. Preheat oven to 350 F degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2. Place strawberries in a small food processor; process until pureed. You should have 1/3 cup of puree, add a few more strawberries if necessary.

3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5. With the mixer of low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6. Divide batter evenly among prepared muffin tins. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

 

Champagne Buttercream Frosting 

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

3 1/2 cups confectioners’ sugar

4 tablespoons champagne (I used a Sparkling Rose)

1 teaspoon vanilla extract

Directions:

In a large bowl beat the butter with a handheld mixer on medium until it’s creamy. Reduce the speed to low and add 1 cup of confectioners’ sugar and continue beating until combined. Then add in the champagne and vanilla and increase the speed to medium and continue beating until all the ingredients are incorporated. Once again reduce the speed to low and gradually add in the remaining sugar and beat until the frosting reaches a spreadable consistency.