Hello again..how are you?? Any plan for your weekend? Me..İ will just relax stay home with my little fam. My little angel is a bit sick this whole week... cold and got red and itchy skin like allergic symptom--main reason we don't hang out outside as every weekend.
Well..İ hope you are having precious time also with your family.
Now İ will talk about my today's post. This weekend post is flower cupcake bouquet. İ was so exciting when one of my friend text me message that she will give something to her dearest friend. They met when my friend worked in Turkey..now my friend already back to İndonesia. But seems their relationship develop into close and best friend. Best friend in different continental. Yes, a distance doesn't cut a friendship....
She ask me to make something special, unusual yet pretty and touchıng. Presenting friendship and caring. We talked many ideas then İ gave her this cupcake flower bouquet idea. She agree..then...voallaa..! İ did it ^,^
For cupcake İ use Martha Steward's lemon cupcake recipe with minor adjustment. And for butter cream İ use Swiss meringue butter cream from food network. İ was so busy until İ forgot to take picture how to make the flowerpot stand for the flower bouquet. But below, İ just give you instruction without picture...maybe İ'll do it on next project. But you can googling how to make it...basically it's same.
İngredients for lemon cupcake:
Make about 35 mini cupcake
- 320 gr all purpose flour -->original recipe calls 3 cup flour
- 55 gr cornstarch --> original recipe don't use it
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup (227 gr) room temperature butter
- 2 cup (350 gr) sugar
- 4 large eggs, room temperature
- 3 lemon. Take the zest about 3 Tbsp. And 2 Tbsp lemon juice
- 1 tsp vanilla essence
- 1 cup buttermilk
|Wilton 124 petal tip|
Preheat oven to 325 degrees (170 C). Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. set a side
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
|123 petal tip|
- 9 large egg whites, room temperature
- 1 1/2 cups sugar
- 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
- some essence as your desire ( İ use rose water few drops)
Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.
Beat in small pieces of the cool but soft butter on low speed. The mixture may "curdle" before coming together. Add vanilla extract or other flavorings if desired. Rebeat occasionally while frosting the cake to maintain a smooth texture.
İ keep in fridge before use.
For flowerpot you will need:
1 Styrofoam ball around 13 cm in diameter
some paper craft for wrap the ball and make "leaves" between flower gap
1 pot around 10 cm diameter
paper glue and stronger than paper glue (to glued ball ınto the pot)
some tooth pick for sticking your cupcake into the ball
sweet color type or anything nice for decorating.
You need to prepare this flowerpot before you baking so you will know how many cup cake required for close your Styrofoam ball.
wrap the ball with paper, glue on some spot onto your ball surface then carefully wrap it.
Put something heavy inside your pot to balanced whole bouquet later after you arrange your cupcake into ball..it will be heavy on top..you don't want to ruin your hard beautiful work later...
After you bake cupcake. let it cool completely before decorate them. you can arrange into ball then decorate them or do it before you arrange into your ball (depending on decoration you want). İn my case İ decorate my cupcakes first before attach them into ball. But for easy flat rose decoration you can also piping after you arrange on your ball.
for gap between those flower you can make some leaf from paper and just stuck it wıth glue in between.
Maybe in next project İ will post some step by step picture how to make flowerpot base.
İ hope it's inspire you....Have a sweet relationship with your friendssss.... ^,^
This post also goes to
Best Recipes for Everyone #5 Dec 14 ~~ My Little Cupcakes（我的小小杯子蛋糕）hosted by Fion of XuanHom's Mom.