How to Make Mother’s Day Cupcakes

mothers-day-cupcakes

I decided to paint flowers around my pot using bright acrylic paint, to make my flowerpot extra special, and used cupcakes to make a cupcake bouquet, which makes the perfect gift for mum on Mother’s Day.

How to Make Mother’s Day Cupcakes

You will need

How to make

1. I started by picking some flowers from my garden, in this case I used camellias.

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking

2. I started by drawing a rough outline of the flower onto the pot in pencil.

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking
3. I then started to apply to paint using a brush. I used the pink, yellow, lilac and green colours of the paint. I painted the petals pink, mixing the pink with a little yellow to make an orange colour. I used the lilac colour to highlight the petals.

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking

3.Once you have covered your pot in flowers, leave to one side to dry.

Now onto making the cupcake bouquet . . .

You will need

  • 175g (6oz) butter
  • 175g (6oz) caster sugar
  • 175g (6oz) self-raising flour
  • 3 eggs
  • 1 tsp vanilla extract

For the buttercream:

  • 225g (8oz) butter
  • 450g (1lb) icing sugar
  • 2–3 tbsp milk
  • 1 tsp vanilla extract
  • Pink food colouring (gel/ paste is best)

For your cupcake bouquet:

  • 7–12 prepared vanilla cupcakes (depending on the size of your pot)
  • Cocktail sticks
  • Flowerpot
  • Polystyrene to fit your pot and 1 inch shorter than the top

How to make

1. Preheat the oven to 180 degrees Celsius/Fan 160 degrees Celsius/350 degrees Fahrenheit/Gas mark 4 and line a 12 hole cupcake tin with paper cases.

2. Put the butter, caster sugar, eggs and vanilla extract into the bowl of a free-standing mixer (or you can use a handheld electric whisk and mixing bowl). Sift in the flour and beat for 1 to 2 minutes until light and creamy. Divide the mixture between the paper cases.

3. Bake in the preheated oven for 20-25 minutes or until well risen and golden brown. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

4. Meanwhile, prepare the buttercream. Beat the butter until soft and creamy. Sift the icing sugar and add to the creamed butter in two stages, mixing on a low speed. When fully incorporated, add the milk and vanilla extract and beat for 3 to 5 minutes on a higher speed. Mix in a little pink food colouring using the tip of a cocktail stick until you reached your desired shade.

5. Spoon the pink buttercream into a piping bag fitted with a small star nozzle and swirl it on top of the cupcakes, from the centre outwards.

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking

6. Place the polystyrene in the flowerpot. Put two cocktail sticks in each area where you want a cupcake. Around the sides, insert the cocktail sticks at a 45° angle, otherwise the cupcakes will fall off. You will need to raise the centre of the pot with scrunched-up tissue paper.

7. Slide a cupcake onto each pair of cocktail sticks, adjusting as needed to cover polystyrene.

How to Make a Mini Cupcake Bouquet #AmyBethEllice #CraftChallenge #Baking

8. Fill in any gaps with fresh flowers and tie a pretty ribbon around the pot.

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Comments and Discussion

  • Nic

    I love the idea, but if you’re going to fill any gaps in the bouquet with real flowers – flowers that will as a result, be touching the icing – please double-check they aren’t poisonous before you start! I know only a small part of them is likely to touch the icing, but better safe than sorry, especially where our families are concerned.

    (e.g. Roses, Nasturtiums, most Marigolds, Violets and Pansies, Lavender and Chive flowers are all completely edible and have been used in salads and sweets for centuries. Daffodils, Crocuses and Lily of the Valley on the other hand, all contain poisons and could make you quite ill.)

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