Best Marthas Sunflower Cupcakes Recipes

SUNFLOWER CUPCAKES BOUQUET

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 58 mini muffin cups. Make cake batter as directed on box. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into medium bowl. Stir in powdered sugar and desired food color, mixing to blend completely. Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced "spoke-like pattern" on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center. Repeat ending with 6 loops. Place black gummy raspberry in center of each cupcake.
• Place 2 sheets of tissue paper inside pail. Cut dry oasis to fit inside pail. Thread wooden skewer through green licorice. Thread spearmint leaf on skewer and then cupcake. Repeat to make 6 additional flowers. Arrange flowers in pail. Place remaining cupcakes on platter. Store loosely covered.

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
• In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
• Add flour mixture and milk alternately, beginning and ending with flour mixture.
• Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

MARTHA'S STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
• Into a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
• Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
• Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

SUNFLOWER CUPCAKES

Steps:

• Starting at edge of an unfrosted cupcake, pipe 3 to 4 circles of petals with buttercream, working inward and overlapping, leaving center empty. Fill center with chocolate-covered sunflower seeds.