SUNFLOWER CUPCAKE CAKE
Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes to pull off the incredible design, so bake them in batches and then frost them together once they have cooled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h45m
Yield Makes one 5-inch cake and about 75 mini cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Sift flours, baking powder, baking soda, and 1 1/2 teaspoons salt into a bowl.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time. Reduce speed to low, and gradually add flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
- Butter a 5-inch tart pan with a removable bottom, dust with all-purpose flour, and tap out excess. Line mini-muffin tins with mini baking cups (you'll need 75 cupcakes total).
- Fill tart pan halfway with batter (about 1/2 cup), then fill each baking cup halfway with batter (a generous tablespoon each). Bake until tops spring back when lightly touched, about 12 minutes for the cupcakes and 14 minutes for the cake. Transfer pans to wire racks, and let cake and cupcakes cool completely.
- Transfer 1/4 cup buttercream to a bowl, and stir in cocoa powder. Divide remaining buttercream among 3 bowls, and tint each batch a different shade of yellow or orange with gel-paste food coloring. Frost tops of cupcakes using the 3 colors. Frost top of cake with chocolate buttercream. Arrange berries over top of cake to cover and create "seeds." Arrange cupcakes around cake to create "petals," forming a sunflower shape.
SUNFLOWER CUPCAKES
Learn how to pipe the most beautiful flower design using a leaf piping tip. These sunflower cupcakes are much easier than you'd expect!
Provided by Sally
Categories Cupcakes
Time 30m
Number Of Ingredients 8
Steps:
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 5 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
- Spoon 3/4 cup of frosting into a separate bowl. Stir in green food coloring. This will be for the leaves.
- Tint the remaining frosting with yellow and orange food coloring to obtain desired sunflower color. See my note below for what I used.
- Fill piping bag with leaf tip + yellow frosting. If you have a second leaf tip, fill a 2nd bag with leaf tip + green frosting.
- Pipe or spread a circle of frosting in the center of the cupcake. My cupcake centers are about 1.25 inches in diameter. Dip into chocolate sprinkles.
- See video above for a visual of this step. (It's hard to explain perfectly!) Start on the outer edge of the cupcake. Pipe yellow petals all the way around, lifting the piping tip in an upwards direction. Pipe a second layer closer to the center/on top of the first layer. Pipe a third layer of petals right against the center of the sunflower. Pipe any additional petals to fill any gaps, then pipe a couple green leafs on the edges.
- Refrigerate cupcakes until ready to serve. Cupcakes are fine at room temperature for a few hours, as long as they have been refrigerated for a couple hours after frosting/assembling. (The time in the refrigerator helps the petals hold their shape before serving.)
- Cover leftover cupcakes and store in the refrigerator for up to 5 days.
SUNFLOWER CUPCAKES
Brighten a loved one's day with lemon curd-filled cupcakes decorated to resemble beautiful sunflowers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
- Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
- Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 180 mg, Sugar 31 g, TransFat 1 g
SUNFLOWER CUPCAKES
Piped buttercream forms the petals of these blooming beauties, while chocolate-covered sunflower seeds create the centers.
Provided by Martha Stewart
Categories Cupcake Recipes
Number Of Ingredients 5
Steps:
- Starting at edge of an unfrosted cupcake, pipe 3 to 4 circles of petals with buttercream, working inward and overlapping, leaving center empty. Fill center with chocolate-covered sunflower seeds.
FROZEN CUPCAKES ANNA
These Sunflower Cupcakes are festive and fun!
Provided by Kimberly
Number Of Ingredients 9
Steps:
- Prepare the boxed cake mix by the instructions on the box for cupcakes preheat oven to 350-degrees. Spoon into lined cupcake pan. Bake until a toothpick comes out clean.
- Cool cupcakes completely before decorating.
- Break marshmallow fondant into ¼ and ¾ portions. Work 15-20 drops of yellow GEL food coloring into a larger portion of marshmallow fondant.
- Break yellow marshmallow fondant into 12 smaller pieces. Further, break each of these smaller pieces up into 24 randomly-sized pieces.
- Form each of these 24 small pieces into a thin, long cylinder that you then smash flat. This is a petal. With the remainder ¼ of the marshmallow fondant, work in 5-10 drops of black food coloring.
- Break this black fondant into 12 equal-sized pieces and roll each one into a ball. Make each black ball into a flattened circle and add texture by poking with a butter knife edge or your fingernail. These are the centers of your sunflowers.
- Place parts of your sunflowers into the refrigerator until you're ready for them. With your largest decorating tip, press into the top of the cupcake off-center, creating a well. Save hole tops.
- Place 1 tablespoon of the blue sanding sugar sprinkles inside the well in the cupcake.Replace hole top on each cupcake.
- Mix 4-5 drops of blue food coloring into your vanilla frosting, stirring until the color is consistent.
- Place star tip in piping bag.
- Fill the piping bag with the blue frosting.
- Frost each cupcake in a swirl, turning the piping bag as you pipe.
- Starting with your largest petals, lay 24 petals in an overlapping circle on one side of a cupcake.
- Place a sunflower center in the middle of the petals.
- Repeat with all 12 cupcakes. Serve up for a garden party or Frozen Birthday party - Enjoy!
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- Prepare cake batter according to package instructions, and divide evenly among cupcake liners. Bake in preheated oven until a toothpick inserted in center comes out clean, about 20 minutes. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks until completely cool, about 20 minutes.
- Meanwhile, beat butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes, scraping bottom and down sides of bowl twice while beating. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Beat in vanilla and salt on low speed until incorporated, about 15 seconds. With mixer running on medium speed, gradually add cream, beating until fluffy and spreadable, about 30 seconds. (For best results, beat frosting by hand with a wooden spoon for about 2 minutes to remove air bubbles.)
- Stir together 1/2 cup white frosting and cocoa in a small bowl until well combined; set aside. Stir together 1/4 cup white frosting and green food coloring in another small bowl until well combined; set aside. (Add more green food coloring until you reached desired color.) Add yellow food coloring to remaining white frosting, and stir together until combined; set aside. Add more yellow food coloring until you reach desired color.
SUNFLOWER CUPCAKES IN JARS - WOMAN'S WORLD
From womansworld.com
Cuisine AmericanEstimated Reading Time 2 minsCategory DessertTotal Time 1 hr 20 mins
- Line rimmed baking sheet with wax paper. Knead 2 gumdrops together; between two sheets wax paper, roll out to 1/8-inch thickness. Sprinkle with edible glitter; roll over to press glitter into gumdrops. Using small knife, cut out 1 1/2-inch to 1 3/4-inch long leaves from gumdrops. Transfer to baking sheet. Repeat with remaining gumdrops; set aside uncovered.
- Preheat oven to 325 degrees Fahrenheit. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, orange juice, 1/2 cup water, oil, and orange extract 30 seconds until blended; on medium, beat 2 minutes. Tint golden yellow with food coloring. Divide batter among liners. Bake 18 to 20 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes. Transfer from pans to racks; cool.
- On medium speed, beat butter until fluffy, 1 to 2 minutes. On low, gradually beat in confectioners’ sugar, then vanilla. Transfer 1 cup frosting to bowl; tint golden yellow with food coloring. Transfer yellow frosting to pastry bag fitted with small leaf tip (such as Wilton #70); reserve. On low, gradually beat cocoa and milk into remaining frosting; on medium, beat until fluffy, 2 minutes. Transfer about 1/3 of chocolate frosting to another pastry bag fitted with medium star tip (such as Wilton #1M).
- Remove liners from cupcakes; cut each cupcake in half crosswise. Place 1 bottom half cupcake, cut side up, in bottom of each jar; pipe on layer of chocolate frosting. Top with 1 cupcake half, pipe on chocolate frosting, then add top cupcake half smooth side up.
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- Place piping tip in an icing bag or Ziploc baggie. Add frosting to the bag and start piping little leaf shapes going around the outside of the cupcake. Make sure to lift up after you stop piping each leaf so it gives you a point. Go twice around the outside of the cupcake. Repeat step with the other cupcakes.
- With the green icing squeeze a small dot in-between the petal layers to create green leaves. I left some without, but you can put leaves on all of them if you’d like.
- Place cupcakes inside the pots. If a cupcake is smaller and you’re afraid it’ll sink down to much, then turn an empty cupcake liner upside down and place it in the pot then set the cupcake on top of the bottom of the liner.
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- We are not going to cover the cupcakes with the traditional coating of white icing. The sunflowers will be enough and the chocolate cupcake peeking out from under the flower is a pretty contrast.
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- Whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, vegetable oil and warm water and whisk to combine. Then add the egg and vanilla extract and whisk until the batter is smooth. Line a cupcake pan with cupcake liners and fill each cup 2/3 of the way full with batter. Bake at 350F for 20-25 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
- While the cupcakes are cooling, make the buttercream. Place the butter in a bowl and whip with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, mixing well with each addition. Then whip for 3-5 minutes, until fluffy. Dye the buttercream a golden yellow color.
- To decorate, spread a thin layer of buttercream onto the surface of each cupcake. Place the remaining buttercream in a piping bag fitted with a star-shaped piping tip. Pipe rings of petals on the cupcake, starting from the outside and working towards the center. 5. Fill the center with mini chocolate chips and enjoy!
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