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Cupcake Bouquet

Learn how to make a cupcake bouquet with individual cupcakes that are decorated as flowers which are then arranged into a bouquet for effect.

Prep Time
15 mins
Servings: 15 cupcakes
Calories: 405 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 15 vanilla or chocolate cupcakes homemade or store-bought
  • 4 cups vanilla frosting homemade or store-bought
  • red red, bright pink, leaf green, and yellow gel food colors

Instructions

    Cup of Yum
  1. Working quickly to avoid the frosting from crusting, divide the frosting equally into 4 medium bowls.
  2. Add as many drops as needed to form a bright yellow. Repeat with the green and two bowls of pink.
  3. Take one bowl of pink frosting and add 2 to 4 drops of red red gel food color to it to create a red.
  4. Fit 4 disposable piping bags with large piping tips. I used 2 Wilton 1M tips, 1 Wilton 2D tip, and 1 Wilton 4B tip, but any large star piping tips will work.
  5. Add each color frosting to a bag, making sure to place the green in one of the bags fitted with a Wilton 1M tip. Set aside.
  6. Line the cupcakes on the board, starting at the top by making an arrow.
  7. Make a second row of cupcakes beneath it.
  8. Followed by the last row of cupcakes.
  9. You can stick them to the board with a small amount of frosting to make transporting the bouquet easier.
  10. Add swirls of frosting on top of each of the cupcakes, switching between the red, pink, and yellow colored frosting as you move to each cupcake. Start in the center of the cupcake and then slightly hover above the cupcake, use continuous pressure to pipe a tight circle around the outside of the previously piped frosting. When you reach the edge of the cupcake, stop squeezing and continue to pull until the frosting breaks. I try not to lift up as I’m pulling away, instead I hold it close so it tucks into the edge of the rosette.
  11. Use the green frosting to pipe thick stems directly onto the board.
  12. Serve immediately. You can serve later, but the frosting will crust.

Notes

  • You can add as many or as few cupcakes as you would like to this cupcake bouquet.
  • You can add as many or as few cupcakes as you would like to this cupcake bouquet.
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  • If you attempt to squeeze the frosting out of the piping bag and it hurts your hands or makes them feel tired, it’s too stiff. Return the frosting to a bowl and add 1 to 2 teaspoons of milk. Mix and check the consistency to make sure it’s easier to pipe.
  • If you attempt to squeeze the frosting out of the piping bag and it hurts your hands or makes them feel tired, it’s too stiff. Return the frosting to a bowl and add 1 to 2 teaspoons of milk. Mix and check the consistency to make sure it’s easier to pipe.

Nutrition Information

Calories 405kcal (20%) Carbohydrates 66g (22%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 5g Cholesterol 1mg (0%) Sodium 252mg (11%) Potassium 61mg (2%) Fiber 0.3g (1%) Sugar 53g (106%) Vitamin A 22IU (0%) Vitamin C 0.1mg (0%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 15cupcakes

Amount Per Serving

Calories 405

% Daily Value*

Calories 405kcal 20%
Carbohydrates 66g 22%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 5g 25%
Cholesterol 1mg 0%
Sodium 252mg 11%
Potassium 61mg 1%
Fiber 0.3g 1%
Sugar 53g 106%
Vitamin A 22IU 0%
Vitamin C 0.1mg 0%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.