Getting flowers on Mother’s Day is the best. But do you know what’s even better? Getting a bouquet of flowers you can eat!
2 large eggs
2/3 cup sugar
1 1/2 sticks unsalted butter (melted)
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
You’ll also need: mini muffin pan/wrappers, favorite icing, piping bag, (affiliate) wilton 2D tip, flower pot, styrofoam ball that fits inside pot, toothpicks
Step 1: Preheat oven to 350 degrees. Line a mini muffin tin with 24 mini wrappers. Beat eggs, sugar, butter, vanilla and milk together until smooth. Add in flour, salt and baking powder. Mix until smooth, but don’t over mix. Divide batter between the 24 mini wrappers. Bake for 10-15 minutes or until you insert a toothpick in the middle of a cupcake and it comes out clean. Allow to cool.
Step 2: Place the styrofoam ball in the pot.
Step 3: Working your way around the styrofoam ball, place toothpicks on the ball and add the mini cupcakes, staggering rows. Angle the toothpicks up, so the cupcakes will stay on.
Step 4: Fill piping bags with your favorite frosting. Pipe a frosting rose on each cupcake using a wilton 2D tip. Hold the piping bag perpendicular to the cupcake. Starting on the outside, squeeze the piping bag and create a spiral until your reach the middle of the cupcake. See the video below for visual instruction.
Step 5: Once the cupcakes all have flowers on them, enjoy!
Check out the video tutorial here: