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Rose Cupcakes
These rose cupcakes are almost too pretty to eat.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Cupcakes
Calories
220
kcal
Author
John Kanell
Ingredients
For the Cake:
1 2/3
cups
all-purpose flour
1
cupsugar
1/4
tsp
baking soda
1
tsp
baking powder
3/4
cup
salted butter
melted
3
eggs
3
tsps
vanilla extract
1/2
cup
sour cream
1/2
cup
milk
For the Buttercream
1
pound
unsalted butter room temperature
8
cups
confectioners' sugar
1/2
cup
cream
1
drop pink food coloring a very small drop
Instructions
For the Cupcakes
Preheat oven to 340F. Sift dry ingredients (including sugar) together in a large bowl, whisk and set aside.
Whisk wet ingredients together in a medium bowl.
Add wet to dry and whisk until combined. Fill cupcakes papers 2/3 the way full and bake for about 25 minutes or until centers are springy.
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 tight spiral 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.
Video
Nutrition
Serving:
1
cupcake
|
Calories:
220
kcal
|
Carbohydrates:
35
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Sodium:
200
mg
|
Sugar:
27
g
|
Vitamin A:
100
IU
|
Calcium:
20
mg
|
Iron:
0.4
mg