Make a deceptively easy and absolutely stunning bouquet of cupcake roses for your loved one using this simple method for cake decorating. And besides, flowers die anyway, cupcakes are forever. Ok, maybe not forever, in fact I doubt these will last long at all, but that’s a good thing with cake! The faster it’s devoured the more it was appreciated.
You can do this with your favorite cake recipe or a box mix and any frosting you prefer. I’m including my favorite recipe for a super quick and super delicious butter cream.
Bouquet of Cupcakes
Cake batter, any flavor mixed with food coloring (I used red) and baked into cupcakes
For my frosting:
2 sticks unsalted butter, softened at room temperature
3 1/2 cups powdered sugar, sifted
2 teaspoons almond extract
- To make the frosting, beat together the butter and 1 cup of powdered sugar. Keep beating and add 1 cup of sugar in at a time, stopping to scrape down the sides of the bowl until all of the sugar has been incorporated. Beat in the almond extract and the food coloring. Set aside until ready to use.
To decorate the cupcakes you will need:
at least seven baked cupcakes
a piping bag or large zip lock fitted with a “star” decorating tip filled with frosting.
- Starting in the center of the cupcake and applying even pressure by grabbing the bag at the end far from the star tip, expel a continuous line of frosting. While piping move the cupcake in a counterclockwise motion and twist the tip to create a swirl in the ridges of your frosting. Keep rotating and twisting until you have covered the cupcake. Give a tiny twist to break off the line of frosting.
- Repeat with the rest.
- Present the cupcakes all bunched up together on a plate, use fresh leaves as a garnish to really amp up the realism of this effect.