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Wonderful DIY Pretty Rose Cupcake Bouquet

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This cupcake bouquet would be a lovely gift for Mother’s Day, bridal showers, baby showers, birthdays…I’m sure you’ve seen cupcake bouquets of all sorts pinned on Pinterest or on other food blogs. They’re cute and eye-catching, and best of all, EDIBLE and TASTY!So long as you have a bit of confidence handling a fully loaded piping bag, these are really easy to make. The assembly doesn’t take too long either, so if you want to impress your guests with an edible centerpiece, this is only a few extra minutes in preparation and well worth it.

You’ll need: cupcakes, frosting, a disposable piping bag or a reusable piping bag, Wilton 1M tip (or a similar open star tip), green tissue paper, clear tape, flower pot, styrofoam ball, and toothpicks. All of these things are available online or at craft stores such as Michael’s .

1. Place cupcakes in fridge while you prepare the styrofoam so the frosting becomes firm.
2.Place styrofoam ball into flower pot. Place two toothpicks in each area where you want a cupcake.
3. Slide a cupcake onto each pair of toothpicks, adjusting toothpicks as needed to place cupcakes close together. Cover as much of the styrofoam as you can.
4. Place a piece of clear tape at the pinched part of the tissue paper and stick it to the exposed styrofoam in between the cupcakes. Make more tissue paper “leaves” until you cover all the uncovered areas.

Here I’d also like to share how to make cupcakes:
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tbsp. baking powder
3/4 tsp. salt
4 sticks unsalted cubed butter
4 large eggs
1 cup whole milk
1 tsp. pure vanilla extract
6 cups confectioners’ sugar
1/2 cup milk.
2 tsp. vanilla extract
Step by step :
1.Preheat your oven to 325ºF (162ºC).
2.Line a cupcake pan with paper liners.
3.Combine the flour, sugar, baking powder, and salt in a bowl. Combine 1 3/4 cups of cake flour (not self-rising), 1 1/4 cups of unbleached all-purpose flour, 2 cups of sugar, and 1 tsp. of baking powder together in a bowl. Mix the ingredients until they’re combined, for about 3 minutes.
4.Add 4 sticks of unsalted cubed butter to the mixture. Mix it in until the butter is just coated with flour.
5.Add 4 large eggs to the mixture, one at a time. Add the eggs one by one until each egg is incorporated into the mixture.
6. Add 1 cup of whole milk and 1 tsp. of pure vanilla extract to the batter. Mix the ingredients together until they’re completely mixed, taking the time to scrape down the bowl so no ingredients are stuck.
7.Fill each baking cup 2/3 full with the batter. This will give the cupcakes enough room to expand.
8.Bake for 17-20 minutes. After 15 minutes, start inserting a toothpick into the cupcakes. Once it comes out clean, the cupcakes are done and should be taken out of the oven. Check back every 2 minutes until they’re ready.
9.Decorate the cupcakes with the frosting after cool the cupcakes.

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