cupcakes

Flower Cupcakes

Makes 2 Dozen Cupcakes

Ingredients-Cupcakes
2 sticks (226 g.) organic butter, softened
340 g. organic sugar
1 T. + 1 tsp. organic lemon flavor
4 organic large eggs
1 cup organic heavy whipping cream
340 g. all natural cake flour
1 tsp. baking powder
1 tsp. sea salt

Ingredients-Frosting
3 sticks (340 g.) organic butter, softened
680 g. (24 oz.) organic powdered sugar, sifted
1 T. organic coconut extract
ColorKitchen-Pink, Blue and Yellow Dyes

Ingredients-Chocolate Frosting
2 T. organic butter, softened
15 g. organic Dutch cocoa, sifted
42 g. organic powdered sugar, sifted
1 tsp. water

Tools
Piping Bags
Decorating tips #127, 864, 846, 56

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and lemon flavor. Mix on low until all ingredients are combined.

Add the eggs and mix until combined.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the cake flour and and cream in together and mix on low until you have a smooth cake batter.

Line two cupcake pans with liners, and fill cupcakes three-quarters full.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Allow cupcakes to cool before frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and coconut extract. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

flower cupcakes

Separate the frosting into four separate bowls, each bowl should weigh about 255 g.

In one bowl, color it pastel yellow by adding ½ tsp. ColorKitchen Yellow Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the second bowl, make pastel purple by adding ⅛ tsp. ColorKitchen Pink Dye and  ⅛ tsp. ColorKitchen Blue Dye. Stir to combine completely. Put in a piping bag with decorating tip #127.

In the third bowl, make pastel pink by adding ¼ tsp. ColorKitchen Pink Dye. Stir to combine completely. Put in a piping bag with decorating tip #846.

In the last bowl, add ⅛ tsp. ColorKitchen Pink Dye and ¼ tsp. ColorKitchen Yellow Dye to create a pastel orange. Stir to combine completely. Put in a piping bag with decorating tip #864.

In your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cocoa and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Put the chocolate frosting in a piping bag with decorating tip #56. Set aside.

We've included a video below on how to pipe beautiful flowers onto your cupcakes using our plant-based food coloring. 

To frost the pink and yellow cupcakes (like Roses), start in the middle and work your way to the outer edge in a circular motion.

To frost the pastel orange cupcakes, make dollops around the boarder, then in between each dollop, make another dollop on top, finally make the last dollop in the center.

To frost the lavender cupcakes, start with the piping bag in the center of the cupcake, with the smaller end of the tip towards the inside and the larger part of the tip towards the outside. In a swooping motion, make a petal. Right next to it, make another, and another until you’ve gone around the entire cupcake. In between the first two petals, make another petal and complete a second row on top.

Using the chocolate frosting, pipe small dollops in the center of the flower in a circle to cover up the beginning parts of the petals.

Eat flower cupcakes!

Store in a cake dome.

Baker’s Note: To make brighter colors you can double the amount of food coloring. You can also make different colors! To make these cupcakes gluten free, just substitute the cake flour for an organic gluten free flour blend.

 

 Recipe by Mimi's Cookie Bar

Learn how to pipe beautiful flowers using our natural food coloring. 

Chocolate Halloween Cupcakes with Royal Icing Decorations

Halloween Cupcake

Makes 12-14 cupcakes

Ingredients-Cupcakes
½ cup (1 stick) unsalted butter
2 ounces semi-sweet baking chocolate
2 large eggs, at room temperature
¾ cup granulated sugar
2 teaspoons vanilla extract
½ cup sour cream, room temperature
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt

Directions
Preheat the oven to 350F degrees. Prepare one pan (or maybe two) with cupcake liners.

Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.

In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth (about 1 minute).

In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.

Slowly add in the flour mixture, about ¼ cup at a time with the stand mixer on low.

As soon as you are done adding the flour turn the mixer off. You do not want to over-mix! The batter will be very thick.

Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Ingredients-Vanilla Cream Cheese Frosting
12 oz cream cheese, room temperature
1 stick butter, room temperature
1 Tbsp vanilla extract
4 cups powdered sugar, sifted
ColorKitchen Powder, red and yellow

Directions
In the bowl of a stand mixer with the paddle attachment, mix the cream cheese, butter and vanilla until very smooth on medium speed. Turn the mixer down and slowly add the powdered sugar a little at a time. If your frosting seems thin add more sugar. If your icing seems stiff add a tablespoon of milk. Mix red and yellow Color Kitchen powders into a little bowl with water or glycerin to form a smooth orange paste. Starting slowly add the orange paste to the frosting until you like the color. 

Using a piping bag or a ziplock bag with a corner cut off, put a star tip into the bottom. Fill bag with frosting and frost your cupcakes.

Ingredients-Royal Icing for Decorations
2 egg whites
2 lb icing sugar sifted (not all may be used)
1 tsp lemon juice
ColorKitchen food coloring powders

Directions
Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.

Keep adding icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping. 

When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get more and more stiff. When you can pull out small stiff peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.

Runny icing:

Take some royal icing (stiff made) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing is thin and liquid. It should be smoothing out when you lift the spoon. The mixing with the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. Then give it a slow stir and you have reduced the amount of air bubbles in your icing.

Divide your royal icing between a few small bowls for coloring. Mix your Color Kitchen powders with a little water or glycerin to form a smooth paste. I added red and yellow to make orange for the pumpkins. Begin slowly adding the color paste to your royal icing until you like the color.

Using a black felt tip pen draw shapes on a sheet of parchment paper. I searched google images to find Halloween clip art to print out and use to trace the shapes of pumpkins, ghosts, cats etc…Once you have the shapes drawn on your sheet of parchment, cover that sheet with a clean sheet of parchment. This will be the sheet you pipe your royal icing onto. Using the technique in the video below. The dark brown decorations were made with dark chocolate. Pipe a triangle “stem” onto the bottom of each decoration so you have something to stick down into the frosting.

Excellent video showing the technique for icing cookies with royal icing.

- Recipe by chef Rose Archer

 

Colored Frosting

Makes: 1 cup frosting, for 6 large cupcakes or 12 mini

Ingredients
4 Tbsp unsalted butter (room temp)
2 cups powdered sugar
2 Tbsp milk
¼ tsp vanilla extract
¼ - 1 color packet
1 part ColorKitchen color packet to 1 part glycerin (or a few drops of water)

COLORS
Purple: Bright Blue + Beet Red
Red: Beet Red + pinch of Yellow
Orange: Yellow + pinch of Beet Red
Green: Bright Blue + Yellow

Directions
• In small bowl beat butter, sugar, milk, and vanilla until light and fluffy
• In small cup mix 1 part color (¼ -1 color packet, depending on how pastel or deep of color desired) to equal part glycerin (or a few drops of water) to dissolve powder
• Stir in color mix to frosting, Blend thoroughly.

Mixed frosting will last for several weeks refrigerated.

  • Oil-based recipes (such as frostings) require pre-mixing colors with glycerin or a small amount of water.