Hydrangea cupcakes are beautiful floral cupcakes topped with delicate buttercream flowers. These elegant cupcakes are perfect for weddings, baby showers, and spring celebrations.
1 1/2 cups all purpose flour
1 cup sugar
1/2 cup unsalted butter softened
2 eggs
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup unsalted butter for frosting
3 to 4 cups powdered sugar
2 tablespoons heavy cream
Food coloring pastel shades
1. Preheat oven to 350°F and line cupcake pan with liners.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time then mix in vanilla.
4. Combine flour baking powder and salt in separate bowl.
5. Alternate adding dry ingredients and milk to batter.
6. Fill cupcake liners two thirds full and bake for 18 to 20 minutes.
7. Allow cupcakes to cool completely.
8. Prepare buttercream by beating butter powdered sugar cream and vanilla.
9. Divide frosting and tint with pastel food colors.
10. Use a star piping tip to pipe small flowers covering each cupcake.
Use a Wilton 2D piping tip for the best hydrangea flower effect.
Keep frosting slightly firm for clean piping.
Combine two colors in the piping bag for realistic flowers.
Find it online: https://www.broodrecipes.com/hydrangea-cupcakes/