Cupcakes In The Pink With Cherries Bouquet Cupcakes bouquet Chocolate Cupcakes frosting candied cherries
Cupcakes In The Pink With Cherries Bouquet
I love Cupcakes – but who doesn’t? 🙂 This sweet flower bouquet was a surprise gift for a girl who loves pink color, cupcakes, roses and cherries 🙂 White moist lemon flavored base, pink chocolate frosting and a candied cherry hidden into the middle of each cupcake – this was my idea of a sweet gift for a sweet girl 🙂
The title – Cupcakes In The Pink With Cherries – just came into my mind when I was listening the Beatles’ song „Lucy In The Sky With Diamonds” 🙂
INGREDIENTS Cupcakes In The Pink With Cherries Bouquet
For the cupcakes (about 12 pcs)
- 250 g all purpose flour
- 175 g white sugar
- 200 ml milk
- 90 ml vegetable oil
- 1 big egg (or 2 small eggs)
- 10 g baking powder
- 1 tablespoon fresh lemon zest
- 100 g candied red cherries
For the frosting:
- 200 g white chocolate
- 100 ml heavy cream (30-35% fat)
- 100 g unsalted butter (82% fat)
- 1 teaspoon of rose water
- pink gel food coloring
DIRECTIONS Cupcakes In The Pink With Cherries Bouquet
Preparing the cakes:sift flour with baking powder. Mix the egg with sugar until creamy, then add milk, oil and lemon zest. Finally incorporate flour mixture and homogenize. Put 1 teaspoon of composition on the bottom of every muffin cup, place a candied cherry in the middle and cover with composition so that the muffin cups would be about ¾ filled. Bake in the preheated oven at 175-180 Celsius (350-355 F), for about 20 minutes (check with a toothpick if they are done). When baked, let them cool on a wire rack.
Preparing the frosting: Chop the chocolate. In a heatproof bowl, put cream, rose water and food coloring, homogenize and heat in the microwave for about 1 minute. Pour the cream over the chopped chocolate, let sit for a few minutes then mix until all chocolate is dissolved. Let cool completely on the fridge (for a few hours). When cooled and thickened, mix the cream on medium speed for 1-2 minutes until lighten, then add butter and continue to mix until it gets silky and delicate. Put the cream in a piping bag with a closed star tip attachment and decorate the cupcakes.
For making the bouquet, I used a foam ball, toothpicks, a ceramic flower pot and gift wrapping paper.