Cupcakes as Beautiful Hydrangeas !!! Delicious Vanilla Cupcakes decorated with delicious vanilla buttercream frosting. CUPCAKE FLOWER month is going to be filled with beautiful edible flowers!! What’s your favorite flower?
I mean I have to say .. They look like the real thing!! I just get so giddy when I look at it!! Next time we have a baby shower for friends, this is going to the top of my list!!
I have to admit a have a black thumb. Plants just die in my hands. I just forget to feed them. My kids I will never forget. But plants can’t tell me they’re hungry so I keep forgetting to feed them!! That’s why I only have fake plants in my house. That way I will not be a plant murderer no more!! ?????
I do, however, appreciate plants and flowers. My favorite flowers are tulips and hydrangea. Just so unique and so beautiful. And what a better way to combine my favorite thing to do and my favorite flowers! Hydrangea Cupcakes!
I used the tried and true vanilla cupcakes and vanilla buttercream frosting recipe. Simple to make and really delicious. After the butter and sugar are mixed together, add the eggs and vanilla extract.
Then alternatively add the flour mixture and the milk, and end with flour mixture. So it should be flour, milk, flour, milk and flour.
Put the batter in a lined muffin pan, bake for 15 minutes and get ready to pipe!
To pipe the hydrangea, use piping tip #2D. Color the buttercream with a touch of pink gel food coloring. Make sure to add a little a time. You can always add more but it’s a lot harder to fix a color.
Here are a few tips when doing the piping.
- Do not fill the bag too full. I sometimes want to save the time of refilling the bag and I filled it almost to the brim. But it makes it even harder to squeeze the bag. So fill the bag halfway for easy piping.
- Make sure to stretch you hand in between cupcakes. That way your hands won’t be too tired and too stiff.
- Make sure that you rotate the cupcake to make sure that all the surface is piped. If you are just looking at it from one side, you could miss the other side of the cupcake.
Isn’t it beautiful?!?! I just love it!!
It’s great for baby shower, for a wedding, for a birthday, or even to just brighten up someone’s day!!!
Happy Baking!!
| Servings |
24 servings
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- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter room temperature
- 1 3/4 cups sugar
- 4 eggs at room temperature
- 2 tsp pure vanilla extract
- 1 cup room temperature milk
- 2 cups unsalted butter room temperature
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 Tbsp heavy cream
Ingredients
Vanilla Cake
Vanilla Buttercream
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- Preheat oven to 350 degrees F. Spray a 9x13 baking pan with a cooking spray.
- In a bowl, together the flour, baking powder, and salt. This is the flour mixture.
- In your stand mixer, beat the butter (about 1-2 minutes) until its light and fluffy. Gradually add the sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and beat until combined.
- Then alternatively add the flour mixture and the milk, and end with flour mixture. So it should be flour, milk, flour, milk and flour.
- Bake 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Place the cakes on a wire rack to cool for 10 minutes. Then invert the cake.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Joy of Baking and Chelsweets
