Cupcake Bouquet
Create a stunning arrangement of colorful cupcakes, beautifully frosted and arranged to resemble a bouquet of flowers. This treat is perfect for any occasion!
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 0.5 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
Decoration and Assembly
- 1 batch Buttercream frosting (for decoration)
- 12 pieces Cupcake liners
- 1 piece Green floral foam (for bouquet structure)
- 1 piece Decorative paper or wrapping (optional)
Instructions
Preparation
- Gather all your ingredients and ensure they are at room temperature.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mixing
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing until just combined.
Baking
- Using an ice cream scoop, fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow them to cool completely on a wire rack.
Frosting and Assembly
- Once cooled, frost the cupcakes generously with buttercream frosting using a piping bag.
- Cut the green floral foam to fit your container, then stick the frosted cupcakes into the foam to create a bouquet.
- Optionally, wrap the arrangement in decorative paper for a finishing touch.
Notes
For gluten-free, use a gluten-free flour blend. For dairy-free, use plant milk and coconut oil. Make sure to cool cupcakes completely before frosting.