Cupcakes, as we’ve talked about before, will never go out of style due to their small, individual size. A dozen cupcakes can have a dozen different toppings, frostings and themes.
You can’t do that with a cake.
So what makes these rose petal cupcakes so special? Well … think Mother’s Day or bridal shower, baby shower, valentine’s day, birthdays… WHOA! What about hundreds of them at your wedding! Mind blown!
Cupcakes are great but what makes them so SPECIAL is the icing. That’s where the magic bullet is.
HOW TO MAKE A ROSE PETAL CUPCAKE:
- Tint the icing whatever color you choose using food coloring.
- Secure a #1M decorating tip into a piping bag.
- Fold the bag over and fill up the bag with icing. Fold it back over and push all the icing down to the bottom.
- In the middle of the cupcake, pipe a small amount of icing.
- Without lifting your piping bag, slowly work your way around, counter-clockwise, until you reach the outer edge of the cupcake.
HOW TO MAKE A FLOWER CUPCAKE:
- Divide the icing into 2 small bowls – ¾ in one and ¼ in the other.
- Tint the icing any TWO colors you like.
- Secure a #81 tip decorating tip into a piping bag.
- Fill bag with main color frosting.
- Begin around the outer edge of the cupcake and pipe on a petal. Fill into the center.
- Secure a round tip #3 tip into another piping bag.
- Fill bag with secondary colored icing.
- Pipe on flower center.
The best part is you get to choose the color icing you want on each cupcake. Choose light Spring colors like pale green, yellow, pink and pale purple for Mother’s Day or a Bridal shower.
Choose red, pink or white for Valentines Day or a birthday – add a sprig of mint to resemble leaves.
SIMPLE Rose Pedal Cupcakes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cupcakes 1x
Ingredients
FOR CUPCAKES:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 ½ cup granulated sugar
- 3 teaspoons vanilla extract
- 1 cup cooking oil, vegetable or canola
- 1 cup buttermilk
FROSTING:
- ½ cup (1 stick) Unsalted Butter, softened
- 1 cup Shortening
- 1 tablespoon vanilla extract
- 4–6 tablespoons very cold milk or heavy cream
- 8–9 cups Powdered Sugar
Instructions
- Preheat oven to 350°F and fill a cupcake pan with cupcake liners.
- Whisk together he flour, baking powder, soda and salt. Set aside.
- In a large bowl, beat the eggs, add the sugar and continue beating for about 30 seconds.
- Add oil and vanilla extract, beat until well combined.
- Gradually add the dry ingredients alternating with buttermilk.
- Beat until well combined, batter will be thin.
- Divide into cupcake liners, ⅔ full.
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely and frost.
TO DECORATE ROSES:
- Tint frosting any color you like
- Fit a decorator bag with a #1M decorating tip
- Beginning on the right side of the cupcake, swirl frosting in a counter clock wise motion to create the rose.
TO DECORATE FLOWERS:
- Tint frosting any color you like
- Fit a decorator bag with a #81 tip
- Fill bag with main color frosting
- Begin around the outer edge of the cupcake and pipe on a petal. Fill into the center
- Fit a decorator bag with a small round tip # 3
- Fill bag with yellow frosting
- Pipe on flower center
Nutrition
- Serving Size: 1 cupcake
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