Flower Cupcakes

Flower Cupcakes

Decorating cupcakes with bakery-quality fondant roses and buttercream blooms is easier than you think. Let our recipe show you how.

YIELDS

24 cupcakes

INGREDIENTS

Cupcakes

  • 1 Golden Yellow Cake or Favorite Chocolate Cupcakes recipe

Frosting

  • 1 Domino® Confectioners Sugar (1 lb.) box
  • 1/2 cup (1 stick) butter, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup fondant
  • assorted food coloring gels

INSTRUCTIONS

Cupcakes

Prepare cupcakes according to recipe instructions. Before decorating cupcakes, make sure they have completely cooled; remove from muffin tins.

Frosting

Prepare a double batch of buttercream frosting for this recipe.

In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.

Use one batch of frosting for base frosting color; yellow, as pictured, or color of your choice. Place base frosting into a large pastry bag with an open star tip. Frost cupcakes using pastry bag in a circular motion to cover tops.

Divide the remaining batch of frosting evenly into separate bowls. Color one bowl of frosting green for the leaves with 1 to 2 drops of food coloring. Leave second bowl of frosting white for accent flowers. Place each frosting color into pastry bags; green with a leaf tip and white with an open star tip. Use photo as a guide for piping leaves and white rosettes onto cupcakes, or use your creativity.

To make fondant roses, roll fondant into a 1/2-inch ball, dusting your hands with confectioners’' sugar to avoid sticking. Shape ball into a small cylinder shape, then flatten to create a strip of fondant. Starting at one end, roll the fondant strip tightly to form a rosebud. Place bud in center of leaves and rosettes. Pipe with additional leaves to hold in place.

QUICK TIP

Find the recipes for Golden Yellow Cake, Favorite Chocolate Cupcakes, and Easy Fondant below.