Bright cupcake sunflower will undoubtedly become the center of attention at your spring holiday table. Ready cupcakes are placed on a stand in the shape of a large flower and covered with oil with icing. Decorate the stem and leaves with green glaze, and yellow – all petals with a core. Marshmallow Birds Seated by the entire circumference of the flower, give the cake an interesting texture, as well as spectacular, slightly surreal look. Dark sunflower core make crumbled chocolate chip cookies. Such a cake is convenient eat without appliances, tearing off one cupcake one by one. друзьями: 
Time: 1 hour. Complexity: easy Quantity: 24 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 vanilla cupcakes
- 450 gr butter, room temperature
- 8 tbsp. powdered sugar
- 2 tsp vanilla extract
- A large pinch of salt
- 4-6 Art. l whole milk
- Green gel food coloring, for glaze
- Lemon-yellow gel food coloring, for glaze
- 25-30 yellow marshmallow birds, e.g. Peeps
- 0.5 tbsp. crumbled chocolate waffle cookies (approximately 20 pcs.)
- Special equipment: pastry bag with simple round tip 0.5 cm. (No. 802)
Recipes with similar ingredients: cupcake, icing sugar, vanilla extract, milk, waffle cookies, marshmallows
Recipe preparation:
- At the bottom of a large dish, put vertically in a row 3 cupcake to make a stem. Put 2 cupcakes on the left and to the right of the stem to make leaves. The remaining 17 cupcakes place above the stem, forming a circle.
- Put in a bowl of a stationary mixer with a nozzle a spatula butter, sugar, vanilla, salt and 4 tbsp. l milk (or a large bowl if you use a hand mixer). Whisk on low speed until all ingredients are mixed. Then increase speed to moderately high and beat until smooth creamy glaze. If the frosting is too thick, add 1-2 Art. l remaining milk and mix.
- Transfer 2 tbsp. glaze in a bowl. Add about 12 drops green food coloring and mix.
- In a bowl with the remaining white icing, add 1/4 tsp. yellow food coloring and whisk to mix. Ice cream spoon or scoop yellow icing with a large spoon and put on each of 17 cupcakes standing around. Small pastry spatula smooth the tops and sides of the cupcakes (but not the paper molds).
- Wash and dry the ice cream spoon (or large spoon) and pastry spatula. Ice cream spoon or big spoon scoop up the green icing and put on each of the 7 cupcakes, which make up the stem and leaves. Small pastry shop with a spatula, smooth the tops and sides of the cupcakes (but not paper molds). Put the remaining green icing in a small a confectionery bag with a nozzle of 0.5 cm (No. 802).
- Draw the outline of each leaf with green glaze, then draw veins on the leaves. Align with a pastry trowel the lower part of the stem so that it becomes rectangular.
- Lay the marshmallow birds with their beaks out all over the perimeter of the flower, pressing against it. Fill the core of the flower chocolate wafer crumbs and press so that it sticks to glaze.
