Sunflower Cupcakes
User Reviews
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0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
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Decorating Time:
20 mins
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Total Time
55 mins
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Servings
12 cupcakes
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Calories
378 kcal
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Course
Dessert
Sunflower Cupcakes
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These Sunflower Cupcakes will bloom any time of year. Moist chocolate cupcakes are decorated with bright yellow buttercream icing- making these cute, summer cupcakes every bit as delicious as they are adorable. And even better - with a few simple substitutions they can be made 100% vegan too.
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Ingredients
For cupcakes:
- ¾ cup cocoa powder
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup butter, room temperature or vegan margarine
- 1 cup sugar
- 3 eggs or flax eggs
- 1 tsp vanilla extract
- ½ cup plain yogurt, or dairy-free coconut yogurt
For decorating:
- 1 tick butter, softened or vegan margarine
- 2 cups icing sugar
- 3 tbsp milk or almond milk
- ¼ tsp yellow gel food coloring
Instructions
To make the cupcakes:
- Preheat oven to 350 degrees.
- Line 12-cup standard muffin tin with paper liners.
- In a medium bowl, mix together cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, cream together the butter and sugar until it’s light and fluffy.
- Add the eggs, yogurt, and vanilla extract, and whisk until combined.
- Using an electric mixer on low speed, combine the wet and dry ingredients into a smooth batter.
- Pour batter into cupcake liners, filling each ⅔ full.
- Bake until a toothpick inserted in centers comes out clean, about 20 to 25 minutes.
- Allow the cupcakes to cool completely before decorating.
To Make the Buttercream Frosting:
- Ensure your cupcakes are cool to the touch before decorating.
- Make your buttercream by beating butter, icing sugar and milk on medium speed. Gradually increase to high.
- Once the buttercream has formed, add your gel food coloring and mix until completely tinted.
- To Decorate the Cupcakes:
- Scoop the buttercream into a frosting bag with Wilton tip #35 attached.
- To frost these cupcakes, make sure you’re working with the tip sideways: this will ensure you get the right shape for the petals.
- Frost out petals around the circumference of each cupcake. To do this, squeeze piping bag to form a base and then quickly pull away. Remember, the tip has to be pointing sideways in order to achieve the look.
- Follow by adding a second row, just below your first row of petals.
- Refrigerate for 15 minutes to make sure the buttercream is set. Serve and enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Cholesterol
93mg
(31%)
Sodium
293mg
(12%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
665IU
(13%)
Calcium
45mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 293mg | 12% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 665IU | 13% |
| Calcium | 45mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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