Since I made Cake Pops Bouquet, I had been wanting to make this Cupcake bouquet. They are absolutely pretty and cute! I love how they make simple cupcake look so special and elegant. I also love the fact that I can play with colors and flower style and decorations.
Although they could get quite tedious to make, for me it is all worth it. In fact, I cannot wait to make another one. You can use any flavor of cupcake for this bouquet. I used half Chocolate Cupcake (makes 12 mini cupcakes) and half Red Velvet Cupcake (makes 15 mini cupcakes) for this cupcake bouquet. Vanilla CupcakeVanilla Cupcake or Matcha Cupcake Matcha Cupcake Matcha Cupcake Matcha Cupcake are also a good options. Let’s get started!
Red Velvet Cupcake Ingredients:
- ½ cup plus 2 tbsp (3oz/85g) all-purpose flour
- ¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 generous teaspoons baking soda
- 1 teaspoon salt
- 1 egg, at room temperature
- ¼ cup plus 2 tablespoon vegetable or canola oil
- 4 tablespoons buttermilk
- 2 teaspoon red food coloring (good quality)
- 1/2 teaspoons vanilla extract
- 2 batch of Vanilla Buttercream Frosting
- Gel food coloring for the frosting. I prefer using gel food coloring because it gives a bolder color with only few drops.
Note : This recipe Redvelt Cupcakes makes 15 pcs mini cupcakes. The Chocolate Cupcake recipe I used makes 12 pcs mini cupcakes.
- Styrp foam ball – I used 9-inch ball – This will be used to hold the cupcakes. The diameter of the ball should be bigger than the diameter of the top of the vase/container. When you put the ball on top of the container, at least 3/4 of the ball should still be visible.
- Vase, glass or any container that could hold the styro foam ball – This will be used to hold the bouquet
- 20 – 23 pcs of mini cupcakes – This will be used as the main flower
- Ribbons – This will be used for decorations
- Toothpick – This will be used to hold the cupcakes in place
- Thick BBQ stick – This will be used to hold the styro foam ball in place
- Japanese paper – This will be use to cover the styro foam ball.
- Scotch Tape – This will be used to hold the ribbons in place
- Glue gun – This will be use to secure the ball to the container. If you have one, it is advisable to use it. If none, just make sure that the vase/container is stable enough to hold the bouquet. If the vase or container is not stable, put something heavy inside to steady it. I used small pebbles inside.
- It is best if you make the cupcake 1 day ahead before you start assembling it.Make the cupcake, let it cool then frost it. Leave it in the fridge overnight to allow the frosting to harden. Doing this ahead of time will make the assembly easier and less messy as the frosting are hard already. But if you do not have time and need to do it the same day, just make sure to at least chill the cupcake after frosting it, around 30 minutes to 1 hour.
Instructions: For Red Velvet Cupcake
- Preheat the toaster oven or regular oven to 350F.
- Line a small cupcake tray with cupcake liners.
- Mini cupcakes : 15 pcs
- Small cupcakes : 4 pcs
- Medium cupcakes : 3 pcs
- Sift the flour, sugar, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
- In another bowl, combine the buttermilk, oil, eggs, vanilla extract and red food coloring. (add more red food coloring if you want a darker color).
- Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
- Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
- Once baked, take them out of the tin and cool on a baking rack until cold.
- Decorate them with Vanilla Buttercream Frosting. I do NOT advise using Cream Cheese Frosting for this, it is less stable and could melt easily when exposed for a long period of time.
- Chill 1-2 hours or overnight before assembling into boquet.
For Chocolate Cupcake. Please click on the link for the recipe.
For Vanilla Buttercream Frosting. Please click on the link for the recipe. Put few drops of gel food coloring to color your frosting. I used red food coloring and adjusted it little bit at a time to get different shades of pink.
- Cover the styro foam ball with japanese paper. Use a color similar to your cupcake frosting.
- If your vase/container is not stable, insert a BBQ stick in the center of the ball then add pebbles inside the vase/container, this should hold the ball when you insert it in the vase/container. Half should be ok. If your vase/container is stable enough, then you can skip this step.
- If you are using a glue gun, use it to attach the ball to the top of the container. Just put a glue around the side of the ball, making sure that it fits the top of the container. If you are not using a glue gun, then you can skip this step.
- Add frosting on the cupcakes and store in the fridge minimum 1 hour, preferably overnight. This is to make sure it is stable enough when you start pinning the cupcakes in the styro foam ball.
- Mark the styro foam with tootpick. Pin the toothpick in the styro foam ball, starting from the base of the styro foam ball that touches the edge of the container. Pin 2 toothpicks, just enough distance to hold the cupcake.
- Push the frosted and chiiled cupcake in the positioned toothpick. Do this for the rest of the cupcake until all cupcakes are attached. Make sure to have the cupcakes close to each other as possible to avoid too much gap.
- Add some ribbons and extra decorations that you want.
- Store in the fridge until you are ready to give it or eat it.
Note: The photo in the slideshow shows pinned unfrosted cupcakes because I was still trying to get the count of cupcakes, but when you make it, make sure to have the cupcakes already frosted and completely chilled in the fridge before you arrange it on the ball.
Makes 20 – 24 mini cupcakes.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
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