Cupcakes

Cupcake Bouquet for Mother’s Day

4.67 from 12 votes
Make my Cupcake Bouquet for Mother's Day for a lovely sweet treat for your mum!
Cupcake Bouquet for Mother’s Day- Wow your Mum with this incredible bouquet of cupcakes.

Hi Bold Bakers!

I  made this episode for Mother’s Day but it works great for weddings and special events!

Watch The Recipe Video!

Cupcake Bouquet for Mother's Day

4.67 from 12 votes
Make my Cupcake Bouquet for Mother's Day for a lovely sweet treat for your mum!
Author: Gemma Stafford
Servings: 16
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Make my Cupcake Bouquet for Mother's Day for a lovely sweet treat for your mum!
Author: Gemma Stafford
Servings: 16

Ingredients

  • For the cupcakes:
  • 3 Cup and 2/3 all - purpose flour (or cake flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 Cup granulated sugar
  • 1/2 Cup light brown sugar
  • 1 Cup unsalted butter , melted
  • 2 Large egg
  • 2 Cup Buttermilk
  • 2 Tbsp vanilla extract
  • For the Vanilla Buttercream Frosting:
  • https://bit.ly/OGEW0x (watch video for method)
  • 1-1/2 cups Butter , at room temperature
  • 3 cups Icing sugar , sifted
  • 3 tbsp Milk
  • 2 tsp Vanilla extract
  • pinch of Salt
  • EQUIPMENT
  • Toothpicks
  • Cupcake wrappers (green preferably)
  • M Wilton piping tip ($2) Sur La Table sell individual tips
  • Green 6" styrofoam ball ($5.99) and my flower vase 4.75" ($5.99) . I went to Michaels.
  • Piping bag (Michaels, Sur la table, William Sonoma)
  • Some decorative leaves and flowers to fill the gaps

Instructions

  • Preheat oven to 350F. Line your cupcake tin with enough for 16-18 cupcakes
  • In a medium bowl mix together all the dry ingredients, flour, baking powder, baking soda, both sugars and salt.
  • In a large microwave-safe bowl, melt butter in the microwave and set aside.
  • In a jug, whisk in the wet ingredients (minus the butter), the egg, buttermilk, and vanilla extract, until combined.
  • Slowly mix the wet ingredients into the dry. Towards the end of mixing add in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.
  • Spoon the batter into prepared cupcake wrappers until ¾ way full.
  • Bake for 20-25 or until golden brown. Cupcakes can be made in advance up to 2 days.
  • To make the Buttercream frosting:
  • Using an electric mixer, fit it with the paddle attachment. (or use a hand beater)
  • On Medium speed beat the butter for about 8-10 minutes on its own. This makes a huge difference in the end so be patient and you will be rewarded with amazing frosting.
  • When pale in color, add powdered sugar spoonful by spoonful on Low speed. This helps make a fluffy frosting too. Keep out at room temperature to make it easy to pipe.
  • Frosting can be made in advance and then take it out and sit at room temp until soft.
  • To Assemble:
  • Place the ball in the vase and push down to secure.
  • On the very top, use 2 toothpicks to secure 1 cupcakes in place
  • Then start adding the cupcakes around the bottom of the ball where it meets the vase. You do this because it balances the ball so it doesn't topple over while building
  • Place them as close together as possible so you can't see the ball
  • Continue adding the cupcakes around until the surface of the ball is totally covered
  • To make cupcakes into Roses: (Practice with a cupcake off the ball first)
  • Fit your piping bag with the 1M Wilton nozzle/tip and fill ¾ way with frosting
  • Pipe straight down (creating a star) in the center of the cupcakes.
  • Quickly, using pressure continue piping around the center creating the rose petals
  • Continue around the cupcake until the cupcake surface is covered. To finish, just release pressure from the piping bag and trail off. Any frosting sticking off just push in with your finger.
  • Pipe the cupcakes around the bottom last as they might slide off.
  • Fill in the gaps between the cupcakes with any flowers, leaves or babies breath.
  • Refrigerate until needed.
  • TIPS FOR A SUCCESSFUL ROSE BOUQUET:
  • Pipe your roses quickly
  • Apply pressure when piping
  • Use room temperature frosting bake the cupcakes the day before
  • Make the frosting the day before, too
  • Store the bouquet in the fridge until needed.
  • Tell guests about the toothpicks 🙂
  • Make a smaller bouquet if you wish and put them in a pretty bag with paper
  • Pipe the roses on the day, if you mess up DONT WORRY just scrape it off and pipe again, no big deal. Stay calm and and keep piping 🙂

 

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3 months ago

Hi Gemma! I just made your cupcake bouquet and I can’t believe it turned out really beautiful! I love your recipes. You’re such an inspiration to someone who is starting to have a passion in baking like me 💕

Gian delos Santos
Gian delos Santos
3 months ago

Hi Gemma,
I just made your cupcake bouquet for the upcoming mother’s day! I can’t believe it turned out really beautiful! I love your recipes! You’re such an inspiration! 💕

Lauren Keenan
Lauren Keenan
3 months ago

Hello! My question is how to secure the styrofoam to the vase? I feel like it would be so top heavy that if it isn’t held extremely carefully it would fall off.

Sarah
Sarah
3 years ago

Hi Gemma, I love this..just in time coz am planning to make a carrot cupcake bouquet for my sister’s engagement ceremony..a quick question. I live in a kinda warm country in Asia and the cupcakes will not be eaten on the spot. It will be displayed and given to the future groom as a gift..so what’s the best frosting recipe you have that I could use for these carrot cupcakes bouquet? Gonna make a variety of flowers toppers with the frosting…so it needed to hold up in room temp. Any tips for a newbie..first time doing this but am totally… Read more »

kya
kya
3 years ago

i love your channel you are an inspiration to me and im ready to get started on those desserts.

lydsb@snet.net
3 years ago

Hi Gemma. I made two of your cupcake bouquets this year and they were such a big hit! No one could believe that they were not real flowers ! Thank you so much !

PrincessSapphire
3 years ago

Where did you get the flowers? It is so beautiful. Are the flowers edible?

Larissa
Larissa
3 years ago

Hi gemma, I love all your recipes, thank you so much, can I ask one thing, is it a must to use a brown sugar? Brown sugar is different than a palm sugar, right?

Mitchell
Mitchell
4 years ago

What exact number is your piping tip? Thank you 🙂

SanJuana
SanJuana
4 years ago

I plan to make this for my mom, mothers day is next month. I’m very excited hopefully it looks exctly like yours Gemma 😉 because yours looks so perfect and beautiful!! 🙂 also i wanted to say i love your channel on youtube its amazing!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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