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.










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