Rose Cupcakes
Beautiful buttercream roses top a moist vanilla cupcake.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cups all-purpose flour
- 1 cupsugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter room temperature
- 3 eggs
- 3 tsps vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 pound unsalted butter room temperature
- 8 cups confectioners' sugar
- 1/2 cup cream
- 1 drop pink food coloring (a very small drop)
Instructions
- 1
For the Cake:
- 2
Sift the dry ingredients together in a large bowl.
- 3
Mix the wet ingredients together in a medium bowl.
- 4
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.
- 5
Divide the mixture into cupcake papers
- 6
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
- 7
For the buttercream
- 8
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.
- 9
Separate the buttercream into two batches and mix in the pink food coloring into one batch.
- 10
Attach a 126 tip to a piping bag and fill bag with both colors of buttercream.
- 11
Use a spatula to create a cone of buttercream on the cupcake.Pipe a cone onto the cupcake. (sharp side of tip facing up)
- 12
Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.