I’m sure you have been noticing the cupcake trend popping up everywhere.
They are not just for birthdays anymore. Cupcake towers have been replacing the typical tiered wedding cakes and people are loving it. Its not hard to figure out why. They’re perfect size, delicious, and so utterly cute! The best thing is-they are so simple to make. Try sending some to your neighbor for her next simcha. They are sure to be a hit!
While your cupcakes are cooling, prepare the buttercream, and tint using gel colors (Wilton brand works well). To tint, use the toothpick to remove a small amount of gel and add to your white buttercream. Gel colors are strong, so go slowly.
Next fit your piping bag with a large star tip and fill halfway with buttercream.
Slowly start piping in a spiral starting with the center and moving outwards counter-clockwise.
You should get a pretty looking rosette.
I think these look pretty spiffy just by themselves, but we will take it one step further.
We’re gonna add those daisies!
You will need:
Fondant or gumpaste
Small non stick rolling pin
To get started you must wash and dry your surface extremely well. Fondant picks up everything.
Next you will want to dust your surface with cornstarch so the fondant won’t stick. I use a clean nylon stocking filled with cornstarch to dust. It gives off just the right amount.
Then, you will want to knead a small amount of fondant (or gumpaste) to make it pliable and easy to work with. Once its smooth, roll it out until it’s nice and pretty thin. You want it to be able to move around easily on your surface. It should NOT be sticking, but don’t overdo the cornstarch either. Just take it slowly.
You are now ready to take your cutters and cut. Push the daisy cutter in and push the plunger once or twice to show the veining. Then remove, and smooth the rough edges to give it a clean look. I even took a toothpick to clean out the grooves between petals.
Now push the plunger once more, and carefully remove from the cutter. Place in an egg carton or a paint palette to shape.
Let them rest there for a little while to hold their shape as they dry. If you want the petals more open, dry on spoons.
Once you have made your flowers you are ready to make the center. Taking a toothpick, color the fondant the same way you did the buttercream. Slowly.
Knead until you get your desired color.
Shape into little balls or alternatively you can buy a mold to get uniform shapes.
Brush on some corn syrup onto the back of the centers with your paintbrush (only use one that is reserved exclusively for food use!) and attach to your daisies.
Let dry an hour or so until firm, and then top your cupcakes with your beautiful daisies!
And there you go!
Tip: prepare your daisies first. While they dry, make your cupcakes and buttercream so that they can be attached right away.
3 c. flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¾ c. sugar
2/3 c. margarine
1 ½ tsp. vanilla extract
1 ¼ c. milk (soy or rice milk work perfectly to make this pareve)
Combine flour, baking powder and salt in a bowl and set aside.
In your mixer, cream margarine and sugar until fluffy. Add eggs and vanilla. Add your flour mixture alternating with the milk. Beat 1 more minute and pour into your greased muffin tins.
Bake at 350 degrees Farenheit for 18 minutes.
Cool on wire racks
Yields about 30 cupcakes.
2 stick of margarine
½ c. pareve milk
2 teaspoons vanilla extract-you can also add in some butter flavoring for an authentic buttercream taste
2 lbs. confectioners sugar
Combine all ingredients in a large mixer. Beat on high until smooth about 5 minutes.
Thank you to Sweetopia for the inspiration.
For more inspiration by Raizel, subscribe to her facebook page.