Are you looking to treat your mother to something a little bit more special this mothers day- well, this cupcake bouquet is what you have been looking for all along. It may seem challenging and tricky, but trust me, it is easier than it looks- and it is all worth it with that smile on your mums face!
Cupcake bouquet- ingredient list!
Here is the list of ingredients you need in order to make this amazing cupcake bouquet for your mum this mothers day!
Ingredient list for the cakes;
300g of unsalted butter
250g of natural yoghurt
Six beaten eggs
250g of self-raising flour and two teaspoons of vanilla extract
Three hundred grammes of golden caster sugar
140g of ground almonds
Half a teaspoon of baking powder
If you wish to make the cupcakes chocolate flavour, add in 100g of coco powder, however, beware this makes the cakes have a brown tinge, so if you do not want this then stick to vanilla!
Ingredient list for the buttercream;
300g of softened unsalted butter
600g of powdered sugar
Two tablespoons of milk
Two teaspoons of vanilla extract and your preferred food colouring paste (we chose pink and purple)
White sugarpaste frosting, 500g
you will need;
15 cases of green muffins
Two single-use piping bags
One huge curved star piping nozzle and one little paintbrush
Three-piece set of cutters for sunflowers
I used pink and blue coloured tissue paper to wrap the bouquet.
a big piece of optional cellophane
Oasis foam frame, 23 cm
24–25 cm bowl or basket
Fifteen lollipops sticks
Green tissue paper that is both light and dark
cupcake bouquet – step by step instruction guide!
Step 1
Line two 12-hole muffin trays with 15 muffin cases and preheat the oven to 180°C (160°C fan/gas 4). Melt the butter in the microwave or a small pot, then let it cool slightly. Pour into a large jug and mix in the eggs, yoghurt, and vanilla. Beat until incorporated.
Step 2
In a large bowl, combine the flour, sugar, almonds, baking powder, and half a teaspoon of salt. Create a well in the middle after stirring to blend. Add the wet components and stir with an electric whisk or spatula until no lumps remain. The mixture will be fairly runny.
Step 3
Using a spoon, transfer all of the mixture into the muffin cases until they are two-thirds full. A skewer placed in the centre should come out clean after 25 to 30 minutes of baking. Move to a wire rack to finish cooling.
Step 4
After half of the icing sugar has been beaten into the butter, add the remaining icing sugar, milk, and vanilla essence. Continue beating until smooth and fluffy. Split the remaining frosting in half and divide it between two bowls, setting aside two generous spoonfuls for the fondant cupcakes.
Step 5
Beat the icing until it changes colour, using a small amount of the pink food colouring to tint half of it pink. Repeat with the other half using the purple colouring. Place all of the icing on the side at room temperature and wrap it in cling film or refrigerate it overnight.
Step 6
250g of fondant icing should be rolled out to the thickness of a £1 coin. Stamp out three sunflowers with the 3-piece cutters. Each cutter must be used three times (see to the detailed instructions). Place pieces of foil in the muffin tray after crumpling them into doughnut shapes. Place the flowers on top and give them 30 minutes to set. As a result, the petals will appear more three-dimensional. Roll out a bit more frosting till you have the desired number of blossoms if you need more.
Step 7
Gently sandwich the flowers together with the white buttercream that was set aside. Place the medium-sized flower on top of the largest blossom and dab a little buttercream in the centre. Put the smaller blossom on top and repeat.
Step 8
Pipe buttercream roses and hydrangeas onto 12 cupcakes to make them bouquet. Paint four pink stripes inside a piping bag to create a dark pink outline for the roses. Insert a curved 2D nozzle, snip the bag, and place it over a jug or glass, folding the top to make filling easier.
Step 9
Remove all air from the piping bag before use to ensure even piping. Pipe a clockwise swirl from the center to the edge of each cupcake, applying steady pressure. Repeat for five more cupcakes to make six pink rose cupcakes. Set aside.
Step 10
To make a dark purple outline for the hydrangeas, use the paintbrush to paint four strips of purple food colouring from the bottom to the centre of another piping bag. To cover the entire cupcake, pipe tiny star shapes using the piping bag held just above it.
Step 11
Next, spoon the remaining white buttercream onto the remaining three cupcakes to completely cover. This will be the ‘glue’ for the fondant flowers. Carefully place each fondant flower on top of the cupcakes.
Step 12
Place the oasis in your basket or bowl. Cut green tissue paper into squares, layering lighter over darker, fold, and ruffle to create leaves. Using a sharp knife, make a hole in each cupcake and insert a lollipop stick. Push the stick into the oasis, not the cupcake. Arrange the flowers with fondant ones in the center, then work outward. Use small fondant balls for support under each cupcake base.
Step 13
Wrap the green tissue around each cupcake by inserting it between them. After that, gently place your basket on top of the blue tissue paper that has been laid over the pink paper. Cover the entire basket with the tissue with sellotape. If using cellophane, use the same procedure after covering it. Store in a cool location until you’re ready to display. Store the cupcakes in an airtight container for up to 4 days.
That is it! Your amazing flower bouquet is completed and ready to be presented!
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