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Sunflower Cupcakes

Approximate Yield: 36 - 2 oz Cupcakes
5/5 - (1 vote)
Sunflower Cupcakes

Brighten Up Your Bakery with Sunflower Cupcakes!

Looking to add a cheerful and sunny touch to your bakery’s menu? Look no further than our sunflower decorated cupcakes recipe!

These delightful cupcakes are not only delicious but also visually stunning, with their bright and cheerful decorations that are sure to catch the eye of your customers.

With our recipe, you can easily create these beautiful cupcakes in no time, and impress your customers with your creativity and attention to detail. Whether you are looking to add a touch of summer to your menu or simply want to offer something new and exciting to your customers, our sunflower decorated cupcakes are the perfect choice.

So why wait? Order your ingredients today and start creating these beautiful and delicious cupcakes that are sure to become a customer favorite in no time!

Ingredients

BakeMark Products Used

Brand Product or Type SKU Link
Westco Extra Rich White Cake Mix 30420
Westco Sup-R-Fluffy Vanilla Buttercreme Icing 31001
Chefmaster Lemon Yellow Liquid Gel 11994
Chefmaster Gold Yellow Liquid Gel 11339
Chefmaster

Directions

CUPCAKES:

  1. Follow Westco Extra Rich Hi-Ratio Cake Mix bag instructions indicated for a small batch.

FROSTING

  1. Mix 1lb. of icing with 1 oz. of food color (or until desired color is achieved)

MAKING THE SUNFLOWER

    1. Prepare your workspace: Cut parchment or wax paper into 3-inch squares. This is what you will build the sunflowers on. Fit a piping bag with leaf tip and fill with frosting. Lay one mini Oreo on each parchment square.
    2. Start by piping a small swirl of frosting on the center of the parchment paper square and use it to secure the mini Oreo in place.
    3. Pipe petals around the mini Oreo, working in a circle. The optimal number of petals is 12. To pipe, fold the frosting tip flat against the side of the Oreo. Using gentle consistent pressure, pipe a line about 1 cm long, then gently lift up at the end to create the curled point of the petal.
    4. Repeat with all mini Oreos.
    5. Transfer sunflowers on parchment paper onto a cookie sheet or other flat container that can be frozen, and put in the freezer for 10 minutes.
    6. Remove semi-frozen flowers from the freezer and pipe the second row of petals. You will use the same technique as before but place the second row in between the petals of the first row.
    7. When finished with the sunflowers, transfer back to the freezer-safe tray or container and freeze at least 15 minutes. If you aren’t decorating the cupcakes immediately, leave sunflowers in the freezer until ready to add to cupcakes. It makes them easier to work with.
  1. Remove sunflowers from the freezer and use a small dot of white frosting on the back to attach the sunflower gently to the piped cupcake. Use the gentlest pressure to push into place.
  2. Allow to set for at least 30 minutes in the refrigerator, uncovered. Or cover and refrigerate for 1+ hours.
  3.  In a separate piping bag outfitted with leaf tip, add frosting tinted green for leaves. To pipe a leaf, hold the piping bag at a 45-degree angle with the tip vertical to the space where you want the leaf. (Opposite of how you created the petals.) Squeeze a generous amount without moving the bag to form the leaf, then pull away to create the leaf shape.

 

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