Spring has arrived, with the glorious gifts of daffodils, tulips, irises, and hyacinths. Chef Dianne Rossomando of The Culinary Institute of America has a great suggestion for celebrating spring and summer—create a beautiful “bouquet” of floral cupcakes. Bring all the wonderful colors of the garden together in a centerpiece for your dessert table, or present the bouquet as a gift for someone special.
Chef Rossomando used the following recipes adapted from the Baking at Home with The Culinary Institute of America cookbook for both the cupcakes and the buttercream frosting. However, if you are pressed for time, the chef suggests using a box cake mix to prepare your cupcakes and making frosting using the simple recipe on the box of confectioners’ sugar.
Frosting your cupcakes to look like flowers—such as Chef Rossomando’s sunflowers, zinnias, and chrysanthemums—is easy when you use a pastry bag and a special “leaf” piping tip that you can find at most kitchen and craft stores. To create a two-tone effect that mimics the looks of flowers in your garden, alternate two complementary colored frostings side by side in a piping bag.
Don’t worry if they’re not perfect. Everyone will love them just because you made them.
For a brief step-by-step video on how to pipe the icing onto your cupcakes to create the perfect bouquet, watch the video below.
Baking At Home with The Culinary Institute of America (2004, Wiley), is available for purchase at bookstores nationwide.
Nutritional Information for Yellow Butter Cake per serving—Calories: 210, Protein: 3 g, Carbohydrates: 30 g, Fiber: 0 g, Total Fat: 9 g, Saturated Fat: 5 g, Sodium: 75 mg.
Nutritional Information for Simple Buttercream Icing per 1-ounce serving—Calories: 140, Protein: 0 g, Carbohydrates: 18 g, Fiber: 0 g, Total Fat: 7 g, Saturated Fat: 4.5 g, Sodium: 10 mg.