CUPCAKE BOUQUET

Cupcake Bouquet image

Provided by Sandra Lee

Categories dessert

Time 1h10m

Yield 1 bouquet with 48 mini-cupcakes

Number Of Ingredients 11

Butter, for greasing bowl
1 (18.25-ounce) box golden yellow cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
2 (16 ounce) containers vanilla frosting
1/2 cup powdered sugar
48 store-bought mini-cupcakes or mini-muffins, paper liners removed
48 toothpicks
Pastry bag
Star tip

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.