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Mini Rose Bouquet Cupcakes
Beautiful and delicious vanilla cupcakes topped with delicate buttercream roses.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Cupcakes
Calories
97
kcal
Author
John Kanell
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.
Nutrition
Serving:
25
g
|
Calories:
97
kcal
|
Carbohydrates:
13
g
|
Protein:
0.9
g
|
Fat:
5
g
|
Saturated Fat:
1.5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
5.5
mg
|
Sodium:
87
mg
|
Potassium:
68
mg
|
Fiber:
0.6
g
|
Sugar:
10
g
|
Calcium:
10
mg
|
Iron:
0.7
mg