Spring is here and we are looking for fresh cute dessert treats. Whether just for the family or for a crowd, you can’t go wrong with these beautiful Bouquet Cupcakes! They are super easy to make and are sure to be a huge hit!
Be sure and check out these Spring Cupcakes & Cookies too! They are perfect for the spring season!
Yields: One dozen decorated cupcakes
Ingredients
12 of your favorite vanilla cupcakes
1 stick butter, softened
2 cups confectioners’ sugar
2-3 tbsp milk
¼ tsp violet gel food coloring
1-2 oz. green fondant
Directions
Before decorating, make sure cupcakes are cool to the touch. Otherwise, buttercream will slide/melt right off.
Using an electric mixer, beat together softened butter, sugar and milk on medium speed.
Increase speed to high.
Once the buttercream starts to take form, add gel food coloring. Mix until completely tinted.
Scoop purple buttercream into a piping bag with Wilton icing tip #74 attached.
Frost each cupcake with buttercream flowers. To achieve this look, frost a small dollop, about ½ an inch in diameter in a circular motion. Start in the center and surround it with 5-6 other flowers, along the circumference of your cupcake.
To make fondant leaves, roll out a small sphere from your green fondant, about ¼ of an inch in size.
Flatten sphere then point it on one end. Place 3-4 randomly on each cupcake.
Serve and enjoy.
Print this recipe!
Serves: 12
- 12 of your favorite vanilla cupcakes
- 1 stick butter, softened
- 2 cups confectioners’ sugar
- 2-3 tbsp milk
- ¼ tsp violet gel food coloring
- 1-2 oz. green fondant
- Before decorating, make sure cupcakes are cool to the touch. Otherwise, buttercream will slide/melt right off.
- Using an electric mixer, beat together softened butter, sugar and milk on medium speed.
- Increase speed to high.
- Once the buttercream starts to take form, add gel food coloring. Mix until completely tinted.
- Scoop purple buttercream into a piping bag with Wilton icing tip #74 attached.
- Frost each cupcake with buttercream flowers. To achieve this look, frost a small dollop, about ½ an inch in diameter in a circular motion. Start in the center and surround it with 5-6 other flowers, along the circumference of your cupcake.
- To make fondant leaves, roll out a small sphere from your green fondant, about ¼ of an inch in size.
- Flatten sphere then point it on one end. Place 3-4 randomly on each cupcake.
- Serve and enjoy.
