Mother’s Day is just around the corner (ahem, May 13th). What’s that you say? You’re a mother BUT you neglected to pick something up for your own mother? I got ya, girl. This simple hack is sweet, elegant and unique – just like your mother (well, and you!)  Let’s call it Flowers 3 Ways Cupcakes. Two stops: one at the grocery for simple cupcakes, and one at your local florist (often even these two stops can be combined into one at a supermarket). You’ll want to bookmark this post because it’ll work just as well for a baby or bridal shower, brunch, Easter, or a birthday.

THE FLOWER TOPPERS

I would spring (pun intended) for a nice bouquet – the flowers can really make or break the presentation. Pick ones that are still closed and are looking insanely fresh. Wilted flowers = boo.

THE CUPCAKES

I went to my local grocery and asked for a dozen vanilla cupcakes with vanilla frosting. The bakery section just might have decent looking pre-made ones, as well. But, for all you lovers of making everything from scratch, I included my cupcake recipe and my delish buttercream frosting recipe below.

FLOWERS 3 WAYS

1. For the Queen – the photo at the top of the post illustrates the flowers standing up tall, stately, and regal. These would make a great individual gift.
2. The Bouquet – arrange the cupcakes in a bouquet shape. Use the greens as the stem. This arrangement would look gorgeous on a brunch table.
3. Heart Shape – shape the cupcakes into a heart shape. Use the greens as an outline.

Happy Mother’s Day!

OUR FAVES 

• My Secret Garden

Photos by: Maria Hedrick Photography

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Flower Cupcakes

By TheSweetNerd  Cakes

May 9, 2018

Ingredients

Cupcakes

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans

1 cup whole milk, at room temperature

6 large egg whites (3/4 cup), at room temperature

1 teaspoon vanilla extract

1 3/4 cups granulated sugar (12 1/4 ounces)

4 teaspoons baking powder

1 teaspoon table salt

12 tablespoons unsalted butter (1 1/2 sticks or 6 ounces), softened but still cool

Easy American Buttercream Frosting

3 cups (680 grams) unsalted butter, at room temperature

6 cups confectioners sugar, sifted

2 teaspoons vanilla extract

1/4 teaspoon salt

Directions

Cupcakes

1Glass Measurer: Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

2Mixer: Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed.

3Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

5Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

6Divide and scoop batter evenly into cupcake liners.

7Bake at 350F. Bake until thin skewer or toothpick inserted in the center comes out clean, 10-12 minutes. Let cool completely before frosting.

Easy American Buttercream Frosting

1Cream the butter in a standing mixer. Aerate room temperature butter for about 1 minute on medium speed.

2Add the sugar, about 1 cup at a time, until it is fully incorporated. Then add the next cup and incorporate again. Repeat until you have added all the sugar. (Be sure to scrape down in between mixing). Last, add the vanilla and salt. Beat at low speed for 15 seconds until incorporated. Finally, whip (on medium to high speed) for about 4-5 minutes until light and fluffy.

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