CUPCAKE BOUQUET
Provided by Sandra Lee
Categories dessert
Time 1h10m
Yield 1 bouquet with 48 mini-cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch-diameter stainless steel bowl. Combine cake mix, water, oil and eggs in large bowl. Beat with a hand mixer or by hand for 2 minutes, or until well blended. Transfer batter to prepared buttered bowl. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in bowl on a wire rack for 20 minutes. Invert cake onto cooling rack and remove bowl. Cool cake completely. Spread 1 can of frosting over rounded side of cake. Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip. Frost or pipe a rosette atop each cupcake. Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet. Place cake on stand.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
