Flower Bouquet Vanilla Cupcakes - Recipes - Betty Crocker UK

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Betty Crocker's flower bouquet vanilla cupcakes are tasty and beautifully arranged in a flower port with crepe paper to look like a bouquet. Click here to find out more.

  • 1H 30 MinTotal Time
  • 7Ingredients

Betty Crocker's flower bouquet vanilla cupcakes are tasty and beautifully arranged in a flower port with crepe paper to look like a bouquet. Click here to find out more.

Ingredients

  • 1 box Betty Crocker™ Velvety Vanilla Cake Mix
  • 90 ml vegetable oil
  • 180 ml water
  • 3 medium free range eggs
  • 2 pots Betty Crocker Vanilla Icing
  • 1.5 tsp Pink food colouring
  • 1 tsp Blue food colouring

Utensils

  • 2 x 12 hole muffin tins
  • 24 brown paper cupcake cases
  • 3 piping bags
  • 1 star shaped nozzle
  • 4 wooden skewers, cut into 3rds
  • 1 x 16cm dry foam sphere
  • 1 x vase/pot 16cm in diameter
  • 30 squares green tissue paper, 10cm square
  • Cocktail sticks, to secure the tissue paper

Method

  1. Preheat the oven to 180C, 160C fan, gas 4.
  2. Mixthe eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
  3. Pourthe cake mixture evenly into the cupcake cases.
  4. Bakein the centre of the oven for between 18 minutes or until a rounded knife inserted into the centre of the cake comes out clean, then cool on a wire rack.
  5. Divide the buttercream between 2 bowls and add 1 tsp of the pink colouring to one bowl, and the remaining pink colouring and the blue colouring to the other bowl. Beat until the colour is combined then spoon each icing into a piping bag. Snip the ends off the piping bags, leaving a 1-2cm hole. Place both bags into a third piping bag, with the end snipped and a nozzle inserted inside. Make sure both bags are pushed all the way down towards the nozzle. Squeeze the icing bags from the top to move the buttercream down towards the nozzle so both colours come through in unison to create the two tone effect.
  6. Starting around the edge of each cupcake, squeeze star shapes onto the top. Continue until you have reached the middle. You just want one layer but without any gaps. Chill the cupcakes in the fridge before making into the bouquet.
  7. Rest the foam sphere in the flower pot, one half should be in the pot and the other should be on top. Insert the skewers making sure they are evenly spread around the sphere. There should only be about 3cm of the skewer poking out from the sphere. Press the cupcakes onto the skewers, then, once the icing is set, scrunch up the green tissue squares and place between the cupcakes. You may need cocktail sticks to secure the tissue paper. Serve with the remaining cupcakes for a feast.
  8. TipsIf more of the dry foam sphere is above the rim than ½ then you will need to use more of the cupcakes to cover it. Ideally half of the sphere should be inside the pot and half above.You may need cocktail sticks to secure the tissue paper onto the sphere, especially if there is quite a bit of room in between the cupcakes.The sponge pack makes 24 cupcakes however you will use between 12-16 to cover the dry foam sphere. You can either freeze the sponge cupcakes, uniced, or serve the remaining ones with the bouquet. The amount of icing in the ingredient list will ice all 24.