I was just trying to use up my leftover vanilla buttercream from a client’s order and came up with these adorable spring flower cupcakes. Really spontaneous and causal and imperfect.
Yet the colour and the cuteness made everything perfect. I think you could just pipe some swirls, tiny stars or dots on top, they would still look adorable. I mostly used the petal tip to pipe the petals. I squeezed the piping bag, allow the buttercream to fan slightly, then stop pressure and pull away. For ruffles, I moved the “shell” tip or “ruffle” tip back and forth to create the continuous waves. Again, there is no how-to tutorial. Sorry! Because it was really just done like this. Like you don’t have to care. Do I sound irresponsible?
Ingredients (24 mini cupcakes):
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
Whipped Vanilla Buttercream Frosting
2 sticks unsalted butter, soften
2 cups powdered sugar, sifted
1/2 tablespoon vanilla extract
2 tablespoons heavy cream
few drops of food colouring paste of your choice
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 8 to 10 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare the frosting, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract and cream. Then beat for another 5 to 8 minutes until light and fluffy.
Transfer frosting to a large pastry bag fitted with a preferred tip and frost the cupcakes.
Love the creaminess of your buttercream. I will definitely be trying next time I bake. xo :)
Hope you enjoy making and eating them, Shelly.
I can’t wait for summer to come. However, looking at these adorbale cupcakes has made me want more spring. :)
Lovely cupcakes. I also like their petite sizes. :)
Thanks, Cathy. :)