Whimsical Flower Cupcakes – a delicious recipe with Vanilla Cupcakes, Swiss Buttercream, Frosting, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Special Equipment: 2 Pastry bags; Ateco #10 round tip; Ateco #2 small round tip
2
Frost the cupcakes with the buttercream.
3
To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip.
4
Hold the bag straight above the cupcake.
5
To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal.
6
Rotate the cupcake slightly after each petal.
7
Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip.
8
Hold the bag straight up, and pipe a small dot into the center of the flower.
9
Repeat with the remaining cupcakes.
2582
kcal
Calories
93
g
Fat
84
g
Carbs
3
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 4 ingredients. The key ingredients include: 24 Go-To Vanilla Cupcakes, 2 cups Swiss Buttercream, 1/2 cup Grapefruit-Tinted Frosting, 1/4 cup Egg Yolk-Tinted Frosting.
Yes, Whimsical Flower Cupcakes 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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