Pretty petals for a sweet treat.
Set the dessert table abloom with a showstopping batch of Camellia Cupcakes.
Poised atop homemade red velvet cupcakes are delicate camellia blossoms piped with traditional cream cheese frosting.
Credit:Emily Mingledorff
When piped, the two colors swirl together, giving a beautifully variegated look.
Camellias are one of the most beloved plants found in the South.
blockscream cheese, softened
1cupbutter, softened
1/3cupwhole milk
1tsp.vanilla extract
3(16-oz.)
boxesconfectioners' sugar
Directions
Preheat the oven to 350F and prepare your cupcake pan with paper cups.
Cream the sugar and butter on medium speed until fluffy and even in texture.
Keep the mixer on low speed until the ingredients are smooth.
Add the flour mixture into the wet ingredients and combine.
Allow the cupcakes to cool for 20-30 minutes before frosting.
For the frosting, combine the cream cheese, butter, and vanilla, on medium speed until smooth.
Add the milk and confectioners sugar, and combine.
Increase the mixing speed to high and beat until the frosting is fluffy and stiff peaks form.
Fold the piping bag over your hand and use the other hand to spoon the frosting into the bag.
Twist or tie off the top of the bag.
Pipe an arch or rainbow shaped petal on the outside rim of the cupcake.
Note
This recipe was not tested by theSouthern LivingTest Kitchen.
