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Peony Cupcakes
Beautiful buttercream peonies top moist vanilla cupcakes.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
Cupcakes
Calories
270
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
tsp
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
pink 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.
To create the Petals:
Use a buttercream base.
Ateco 401 tip.
Wilton 125 tip.
Nutrition
Serving:
78
g
|
Calories:
270
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
30
mg
|
Sodium:
180
mg
|
Fiber:
2
g
|
Sugar:
30
g
|
Vitamin A:
200
IU
|
Vitamin C:
1.7
mg
|
Calcium:
60
mg
|
Iron:
1.1
mg