Cupcake Bouquet – a delicious recipe with Butter, golden yellow cake mix, water, vegetable oil, eggs, containers vanilla frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Butter and flour an 8-inch-diameter stainless steel bowl.
3
Combine cake mix, water, oil and eggs in large bowl.
4
Beat with a hand mixer or by hand for 2 minutes, or until well blended.
5
Transfer batter to prepared buttered bowl.
6
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
7
Cool cake in bowl on a wire rack for 20 minutes.
8
Invert cake onto cooling rack and remove bowl.
9
Cool cake completely.
10
Spread 1 can of frosting over rounded side of cake.
11
Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip.
12
Frost or pipe a rosette atop each cupcake.
13
Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet.
14
Place cake on stand.
575
kcal
Calories
38
g
Fat
22
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Butter, for greasing bowl, 1 (18.25-ounce) box golden yellow cake mix, 1 1/3 cups water, 1/2 cup vegetable oil, and more.
Yes, Cupcake Bouquet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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