Rose Cupcakes
User Reviews
5
Rose Cupcakes
Description
Rose Cupcakes feature a classic vanilla cupcake base made by blending all-purpose flour, sugar, baking powder, baking soda, butter, eggs, vanilla extract, sour cream, and milk. The batter is gently mixed to preserve lightness, then baked until the centers spring back to the touch. This produces moist, tender cupcakes with a fine crumb.
The standout characteristic is the buttercream frosting piped with a special 126 tip into rose-shaped swirls. The buttercream is prepared by creaming butter and confectioners' sugar with cream for smoothness, then colored with a drop of pink food coloring. Two tones of the same color are combined in the piping bag to give depth and realistic petals, starting from a cone base and forming gradually larger arcs outward.
These cupcakes make elegant desserts or gifts and are visually impressive without requiring unusual ingredients. The notes emphasize sifting sugar to prevent clogging the piping tips and suggest techniques to achieve realistic rose shapes by varying the height of the central cone and outer petals.
Ingredients
For the Cake:
- 1 2/3 cups all-purpose flour
- 1 granulated sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter room temperature
- 3 egg
- 3 tsps vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
For the Buttercream
- 1 pound unsalted butter room temperature
- 8 cups confectioners' sugar
- 1/2 cup cream
- 1 drop Food Coloring a very small drop, pink
Instructions
For the Cake:
- Sift the dry ingredients together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
- Divide the mixture into cupcake papers
- Bake at 340 for about 25 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes
For the buttercream
- Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in cream until desired consistency is reached.
- Separate the buttercream into two batches and mix in the pink food coloring into one batch.
- Attach a 126 tip to a piping bag and fill bag with both colors of buttercream.
- Use a spatula to create a cone of buttercream on the cupcake.Pipe a cone onto the cupcake. (sharp side of tip facing up)
- Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.
Notes
- Use two shades of pink buttercream in the piping bag for petals with natural depth.
- Shape a thick cone of buttercream on the cupcake before piping petals for a more realistic rose look.
- Sift confectioners' sugar thoroughly to avoid lumps that clog piping tips.
- Use a paddle attachment to blend buttercream for smooth texture suitable for detailed piping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 480kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 160mg | 53% |
| Sodium | 420mg | 18% |
| Potassium | 63mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 50g | 100% |
| Vitamin A | 600IU | 12% |
| Calcium | 31mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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