Making these cute mini roses is easier than you might think! Am I right?
Mini Rose Bouquet Cupcakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
12 Cupcakes
Course
Dessert
Cuisine
American
Calories: 143 kcal
Beautiful and Delicious!
Ingredients
For the Cake:
- 1 2/3 cup all-purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter room temperature
- 3 eggs
- 3 tsps vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
For the Buttercream:
- 1 lb unsalted butter room temperature
- 8 cup confectioners' sugar
- 1/2 cup cream
- 1 drop ink food coloring (a very small drop)
Instructions
For the Cake:
- Sift the dry ingredients together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
- Divide the mixture into cupcake papers
- Bake at 340 for about 25 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
For the Buttercream:
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
- Separate the buttercream into two batches and mix in the pink food coloring into one batch.
- Attach a 126 tip to a piping bag and fill bag with both colors of buttercream.
- Use a spatula to create a cone of buttercream on the cupcake.
- Pipe a cone onto the cupcake. (sharp side of tip facing up)
- Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
These would be perfect for Mother’s day! Pretty cupcakes!
Thanks so much Sasha!
Why aren’t the ingredients or the steps listed? Is watching the video the only option if I want to make this recipe?
Hi Andria — I apologize for the delay. It is updated now. Thanks, John.
yum
OBSESSED!!!