Carnation Bouquet Cupcakes

Have a look at our new Mother’s Day recipe showstopper. This edible bouquet is not only delicious but easy on the eyes too!
Ingredients
Serves: 12

You will also need...

12 hole muffin tin and muffin cases, preferable green or floral
Petal nozzle
Piping bag
Polystyrene sphere / hemisphere, can be found in craft shops
Flowerpot, large enough to accommodate the polystyrene sphere
Cocktail sticks
Baking paper
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    35 mins PT35M

    Cook time
    15 mins PT15M

Each serving typically contains

  • Energy 1368kJ 330kcal 17%
  • Fat 14.4g 21%
  • Saturates 4.4g 22%
  • Sugars 38.7g 43%
  • Salt 0.43g 7%

of an adult's Reference Intake (RI)*
Energy per 100g: 1855kJ/442kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.Place the cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and creamy. Spoon mixture into the muffin cases. Bake for 15-18 minutes until springy and golden. Transfer to a cooling rack to cool.
  2. Using an electric whisk, beat the icing sugar, buttery baking spread and, vanilla extract with enough condensed milk to make a thick icing. Put half of the icing in a separate bowl and colour with a little pink colouring, colour the remaining icing with more pink icing so you have two shades of pink.
  3. Using a petal nozzle on a piping bag, fill the two shades of icing on either side of the bag. Pipe in an irregular spiral from the middle of the cake outwards. Once the cupcakes are iced you can leave them in the fridge for the icing to firm up whilst you assemble the flowerpot.
  4. Cover the polystyrene sphere in green tissue paper and place it on top of a larger piece of square of baking paper and sit it on top of the flowerpot. Push cocktail sticks halfway into the polystyrene and then place your cupackes onto the sticks. Fold pieces of tissue paper and fill in the gaps between the cupcakes.
  5. Get creative with your bouquet decorations, use gift ribbons or different colouring in the icing, try more.

    *recipe based on 70% fat buttery baking spread

    For allergens, always check the ingredients list of each product used. Recipe contains gluten, eggs and milk

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