How to Make Buttercream Hydrangea Cupcakes

by Annie Ai

A very simple technique for making Buttercream Hydrangea Cupcakes! Cute for birthdays, bridal showers, etc Original recipe here: http://annezca.blogspot.ca/2015/11/buttercream-hydrangea-cupcakes.html

Supplies

  • 1.50 Cups All-Purpose Flour [cupcake]
  • 1 Cup Granulated Sugar [cupcake]
  • 1.50 Teaspoons baking powder [cupcake]
  • ¼ Teaspoons salt [cupcake]
  • ½ Cups unsalted butter, room temperature [cupcake]
  • 1 Cup milk [cupcake]
  • 2 eggs [cupcake]
  • 1 Teaspoon vanilla extract [cupcake]
  • 0.50 Cups unsalted butter, room temp [icing]
  • 1.50 Cups icing sugar [frosting]
  • ¼ Cups whipping cream [frosting]
  • 1 Teaspoon vanilla [frosting]
  • 1 2D Wilton Icing Tip [closed star]
  • Instructions

    Step 1

    One picture of the final product - taken from above: http://annezca.blogspot.ca/2015/11/buttercream-hydrangea-cupcakes.html

    Step 2

    Another picture of the final product: http://annezca.blogspot.ca/2015/11/buttercream-hydrangea-cupcakes.html

    Step 3

    Step 4

    Original recipe here: http://annezca.blogspot.ca/2015/11/vanilla-cupcakes.html

    Step 5

    Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line cupcake tray with paper lines.

    Step 6

    In a bowl designated for dry ingredients add 1.5 cups all purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder & 1/4 tsp salt. Whisk together and set aside.

    Step 7

    In a separate bowl, add the wet ingredients - 1/2 cup unsalted butter at room temperature, 1 cup milk, 2 eggs & 1 tsp vanilla. MIX & ADD TO FLOUR MIXTURE

    Step 8

    Blend together with electric mixer until smooth.

    Step 9

    Pour batter into paper linked cupcake tray, about 3/4 full.

    Step 10

    Bake for approximately 18 minutes or until cake tester comes out clean.

    Step 11

    Your completed cupcakes should look something like this.

    Step 12

    Take out and cool on a cooling rack. Make sure these are completely cooled before trying to ice them. I left mine our to air for a few hours. You can also freeze these and use for later.

    Step 13

    Step 14

    Beat 1/2 cup unsalted butter at room temperature

    Step 15

    Alternate between adding 1 cup whipping cream to your butter, and 1.5 cups of icing sugar (add each in halves, beating between additions).

    Step 16

    Add 1/2 tsp vanilla, and beat the mixture with electrical hand mixer.

    Step 17

    Add food colouring to your icing. Here I use food colouring gel, which you require less to achieve desired colour.

    Step 18

    Next, transfer your icing into an icing bag! One technique I like to use is put the piping bag over a mug, and then transfer. Its a lot easier.

    Step 19

    Original tutorial here: http://annezca.blogspot.ca/2015/11/buttercream-hydrangea-cupcakes.html

    Step 20

    For this step you need a 2D Wilton Decorating Tip, or "Closed Star"

    Step 21

    Have piping tip ready with your icing bag.

    Step 22

    Start by piping the outer edges, and be generous with how much you add, allowing the flowerettes to droop a bit over the side. Pipe close together.

    Step 23

    Once you are done the outer edge, start piping flowerettes on the inside, ensure you pipe the flowerettes very close together!

    Step 24

    And voila you are done! For more pictures: http://annezca.blogspot.ca/2015/11/buttercream-hydrangea-cupcakes.html