Easy Flower Cupcake Bouquet
Learn how to make easy flower cupcake bouquet with frosting. This pull apart floral cupcake cake is great for Mother's Day, Valentine's Day parties.
Servings: 14 Cupcakes
Calories: 295kcal
Ingredients
- 14 Chocolate cupcakes Or use Devil's food cake mix
- 4 cups American buttercream frosting
- 20-25 Round candies
- 5 Stems From real flower bouquet
Instructions
- Bake cupcakes and allow them to cool down completely.
- Hold the piping bag at a 45 degree angle along the edge of the cupcake.
- Squeeze the bag until icing comes out and pipe inwards to the center.
- Continue piping petals all around the cupcake.
- Stick a few edible pearls or round candies in the center.
- Arrange the cupcakes in a round bouquet cluster formation.
- Tie the stems with a ribbon and place it below the cupcakes.
- Fill a piping bag with green icing and attach a leaf tip and pipe leaves on the edges of some cupcakes to fill up the empty space. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- If you don't have Pillsbury's piping bag, you can use the star tip (Tip 21) and leaf tip (Tip 366) to make these cupcakes.
Nutrition
Calories: 295kcal | Carbohydrates: 47g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 200mg | Potassium: 51mg | Sugar: 36g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 0.7mg