Cupcakes with cream flowers

These vanilla cupcakes are not only deliciously delicious, but also thanks their unobtrusive and simple composition can become a huge field for your imagination. For example, using tinted oil cream turn cupcakes into a real flower garden that will to please the eyes of your guests. Garnish cupcakes with gerberas, begonias, sunflowers and pansies, following the instructions in the recipe. AT the decoration process you will understand how simple it is, but in the eyes your loved ones you will become an advanced pastry chef. друзьями: Time: 4 час. 40 min Difficulty: medium. Quantity: 24 cupcakes. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 3/4 Art. butter, room temperature
• 1.5 tbsp. Sahara
• 2.5 tbsp. flour for baking
• 5 large eggs, room temperature
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp. whole milk, room temperature
• 1 tbsp. l vanilla extract

Cream

• 3/4 Art. butter, room temperature
• 4-6 Art. powdered sugar
• 6 tbsp. l whole milk
• 1.5 tsp vanilla extract
• Food color gel, different colors

Recipes with similar ingredients: premium flour, sugar powder, milk, eggs

Recipe preparation:

1. Preheat the oven to 175 ° C arrange the paper tins in 2 molds for large muffins.
2. Beat butter with sugar. Add one egg at a time, Beat well after each addition. Sift into a separate bowl. flour, baking powder and salt. Mix milk with vanilla. Add to butter alternately flour and milk mixture, starting and ending with flour and whisking well after each addition.
3. Lay out the dough (best to use an ice cream spoon) into muffin molds, filling them in a third, and bake about 18 minutes until the tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the molds.
4. To prepare the cream, using a manual or stationary mixer with a spatula nozzle whip the butter to lush mass. Add 2 tbsp. icing sugar and start whipping at low speed to intervene and then increase the speed mixer to maximum to whip the glaze into a lush mass. Intervene milk and vanilla. Add the remaining 2 tbsp. powdered sugar and beat, gradually adding more, up to 6 tbsp., until it turns out lush glaze of pasty consistency (amount of sugar powder will depend on the softness of the butter with which you started to work). Add some food coloring if desired. or spread the white cream in several bowls and tint it in different colors.
5. Fill with color cream pastry bags with various nozzles (they can be purchased at ware shops), and get busy design.
   

   Begonia

   Nozzle: Petal No. 104 Colors: peach, orange, yellow, red and white Place the bag tip wide side away yourself, circle 5 loops in a circle to cover the entire surface cake, turning it in his hand as it extrudes. In between make smaller loops between the petals. Out of the bag with yellow cream with a small simple tip No. 2 or No. 3 small pollen dots.

   Pansies

   Nozzle: Petal No. 104 Colors: Yellow / Blue, Yellow / Purple, Pink / Purple, White / Purple, White / Yellow the tip of the bag is the narrow side away from you, make large loops, covering two thirds of the surface of the cake. Take a bag of cream a different color, but with the same nozzle number 104, drop 2 small loops, filling the remaining third of the surface of the cake. Fill out empty spaces of each loop with a small loop of cream of the same or other color. Fill the spaces around the flower leaves with a nozzle Leaves No. 326.

   Gerbera

   Nozzle: Petal No. 104 Colors: pink, peach, orange, yellow, white, red Position the tip of the bag wide side up, squeeze the cream strips from the edges of the cupcake to the center. Then squeeze the petals in a second layer so that the flower is convex and textured. From a bag of yellow cream with a little simple tip No. 2 or No. 3 plant small points of “pollen”.

   Sunflower

   Nozzle: Leaf No. 113 for petals, crumbled chocolate chip cookies Colors: yellow for petals, green for leaves a little cream with a diameter of about 2.5 cm. in the middle of the surface cupcake. Dip the center in chopped chocolate chip cookies, shaking off excess “seeds”. Plant the petals around the edge first cake, then closer to the dark center. Fill the spaces around the flower, having deposited a green cream with a nozzle Leaves No. 326.