Pipe a little sunshine onto your dessert spread.
These buttercream bouquets are sure the be the bright spot at any party.
While ourSunflowerCupcakes might look complicated, thesecupcakesas a simple to make as they are adorable.
Credit: Photographer: Alison Miksch Food Stylist: Erin Merhar Prop Stylist: Prissy Lee
They start with a box of cake mix, after all.
The real fun begins with your piping bag in hand.
Once you’ve cut your tips, start in the middle, using chocolate icing to create your center.
Start on the edge, working around the cake until you complete your circle.
Then create your second row overlapping your chocolate center.
Finally, add little leaves for a finishing touch.
One thing is for certainthese cute cupcakes don’t skimp on the frosting.
Ingredients
1(16.25-oz.)
yellow cake mix and additional ingredients listed on box
1 1/2cups(6 oz.)
unsalted butter, softened
1(1-lb.)
Line 2 (12-cup) standard-size muffins pans with paper or foil cupcake liners.
Prepare cake batter according to package instructions, and divide evenly among cupcake liners.
Bake in preheated oven until a toothpick inserted in center comes out clean, about 20 minutes.
Cool cupcakes in pans on wire racks 5 minutes.
Remove from pans, and cool on wire racks until completely cool, about 20 minutes.
Beat in vanilla and salt on low speed until incorporated, about 15 seconds.
Stir together 1/2 cup white frosting and cocoa in a small bowl until well combined; set aside.
(Add more green food coloring until you reached desired color.)
Add yellow food coloring to remaining white frosting, and stir together until combined; set aside.
Add more yellow food coloring until you reach desired color.
Transfer chocolate frosting to a piping bag with a 1/2-inch corner snipped off.
(This will create the veins in the leaves.)
Repeat piping going around the border of the cupcake until first row of petals is complete.
You should have 2 rows of piped petals.
Repeat on remaining cupcakes.
