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May 15, 2016
Cupcake Bouquet Recipe
Chocolate Cupcake Recipe
In a large mixing bowl cream together the butter and sugar until light and pale, this should take around 5-7 minutes. Scrape down the sides of the bowl and add the eggs, baking powder and flour. In a second smaller bowl stir together the boiling water and cocoa powder into a paste and add it to the other ingredients. Mix slowly until just combined, don't over mix the batter as it will make the cupcakes tough. Disperse evenly into 8 large cupcake cases and about 5 smaller cases and bake in the oven for 15 minutes at 200 degrees celsius. Once cooked allow to cool completely.
Butter Cream Recipe
Using a Mixmaster or electric beaters beat the butter until light and fluffy, this should take about 10 minutes. Slowly begin to add the icing sugar about 3 tablespoons at a time. Continue to beat the icing sugar and butter together until fully incorporated. Finally add the vanilla and food colouring and mix till all one shade. I used 3 different shades of pink starting with the lightest. Place about half a cup of the buttercream into a pipping bag with a Wilton M1 nozzle and pipe a rose shape on top of 3 of the cooled cupcakes. Drop a few more drops of the food colouring into the buttercream to create a darker pink and again pipe around 3 cupcakes. Continue this process until you have covered all of the cupcakes in butter cream.
Cupcake Bouquet Construction
It would be useful to watch the video for this step however I will try and explain it as best I can.
You will Need
1. Place the tissue paper in to top of the vase ruffled slightly to give a gift wrapped look.
2. Squish the polystyrene ball into the top of the vase and tissue paper, it might not sit perfectly on top so you can secure it with glue if necessary.
3. Using the cocktail sticks push 2 about 2cm apart from each other into the top of the ball. They will need to be pushed in about 3/4 of the way in as you don't want them sticking out the top of the cupcake.
4. Push the base of a cupcake onto the two cocktail sticks. This can be really fiddly and you may even want to prick the bottom of the cupcakes with the cocktail sticks before sliding them into place on top of the ball. This stage took me ages to get right so don't worry if you have to keep trying.
5. Repeat the process arranging the cupcakes if a pretty pattern using the different sizes and colours to make it look realistic as possible. When you get to the side cupcakes I did use extra cocktail sticks to secure them as they can get heavy.
Hello and welcome back to the Poppy Palmer Blog. Today i am going to be showing you how to bake one of these. It is a cupcake bouquet and I saw heaps of these online and thought oh my god they are so beautiful i would really like to try and make one of those so I did and i will show you how you can too.
First of all you need to make the cupcake batter and I have chosen chocolate. So to start off with I have 175g of butter and 165g of sugar and I am just going to cream those two ingredients together using my kitchen aid mix master for about 5 minutes until they are really smooth. So the next thing to do it just add all the other ingredients. So in this little jar I have 40g of dark chocolate cocoa powder and I am just going to mix that together with half a cup of water and add that to the butter mixture. I am then going to add 3 eggs, 1 tablespoon of baking powder and 115g of self raising flour, and just beat those together until everything is combined.
So the next thing to do is put the chocolate cupcake batter into the paddy cake cases. I have 7 larger cases with a pretty pink pattern on them and then 5 smaller cupcake cases. So just spoon the batter evenly into all the cases and then put them into the oven at 200 degrees for 15 minutes.
So to make the butter cream you need 250 grams of softened salted butter and put that into your kitchenaid mixmaster and beat for about 10 minutes until it has gone really pale in colour and really smooth. Next I am going to add a small dash of vanilla extract and over here I have 450 grams of icing sugar and using about 3 tablespoons at a time I am going to add that to the butter mixing after each time. So I have mixed all of the icing sugar into the butter and now I am going to add the food colouring. I have chosen to use 3 shades of pink so for the first pink or the lightest one I am going to add a tiny bit of red food colouring and then beat that together. Lovely, okay that is the colour pink I want so what I am going to do is put some of the butter cream into this piping bag which I am put into a measuring jug which helps me. Then I am going to squish the butter cream all the way to the bottom of the piping bag. Using an M1 nozzle I am going to get one of the larger cupcakes and pipe a rose pattern on the top. Starting in the centre and work your way around in an anti-clockwise direction, repeat the process using the rest of the butter cream.
To assemble the cupcake bouquet you need a vase some tissue paper stuffed in the top with a poly Styrofoam ball and some cocktail sticks to secure the cupcakes. So starting with a large cupcake right on the top of the ball stick two cocktail sticks into the ball and place a cupcake into the two cocktail sticks. Repeat the process until all of the cupcakes are secure and in a pretty bouquet pattern.
I hope you have enjoyed today’s cake baking tutorial on how to make a cupcake bouquet. I really didn’t think it would turn out this well but I am so glad it did. If you liked any of the cookware and bakeware I used today please visit www.poppypalmer.com and please follow me on all of my social media and subscribe to my YouTube channel. Thanks for watching and I will see you next week. Bye.
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