Thursday, May 23, 2013

Blueberry Cupcake Bouquet (Cupcake Bouquet Tutorial)


Mother's Day is a day usually celebrated during the second weekend of May. Even though I don't believe in celebrating a mere day as we should cherish and love our mum(s) every day, it's become so commercialised that everyone does it! So my sisters, the fav boy and my sister's boyfriend brought my parents and kakak out for a nice dinner. I decided to combine the best of both worlds as a gift for her.. a set of cupcakes as well as a flower bouquet! So here's a tutorial for baking some awesome Blueberry Cupcakes and assembling a cupcake bouquet. 

This will serve as an awesome gift not just for Mother's Day but for just about any other season that you'd like to gift someone a beautiful bunch of edible 'flowers'! So, wait no longer.. click on for the full tutorial & recipe!



This recipe takes 1 hour 30 minutes in all to bake and assemble and I'd rate it a difficulty level 4 out of 5.


Blueberry Cupcake Bouquet Recipe
This recipe yields 12 - 14 cupcakes

160g plain flour
1 1/2 tsp baking powder
A pinch of salt
110g unsalted butter
150g castor sugar
1/2 cup milk
2 eggs (55 - 60g)
1 tsp vanilla bean paste

4 + 3 tbsp blueberry filling 
160g non-dairy whipping cream
10g compound dark chocolate

Flower Pot
Cake Pop/Lollipop Sticks
Weights (For the insides of the flower pot)
Crepe paper (Dark & Light green)
Blueberries (Optional)

Method


Preheat oven to 170 degree Celsius. Add the sugar to the butter and cream well.

In a separate bowl, sift the flour, baking powder and salt.

You should get something like this.

Add an egg. Mix well.

Add the other egg. Mix well.

Add in the vanilla bean paste and a small drop of pink food colouring (optional) if you'd like your cupcakes to be light pink in colour like mine.

Done!

Add in the flour and milk in 1/3 additions and mix well before adding the next component.

The batter is ready!

Scoop into lined muffin/cupcake tins about 2/3 of the way.

Bake for 20 to 25 minutes or till' toothpick comes out clean from the middle of the cupcake. Allow them to cool.

Using a cupcake corer or a spoon, remove a small part of the cupcake.

Removed!

Have 3 tbsp of blueberry filling in a piping bag. Fill the small hole/cavity with a small portion of the blueberry filling. 

Whisk up the non-dairy whipping cream till soft peaks form. Add 4 tbsp of blueberry filling and mix well till stiff peaks form.

Have the blueberry filling filled into a piping bag fitted with Wilton 1M piping tip. Pipe the blueberry topping onto the cupcake. 


You may choose to dot the end of the rose with a blueberry like I did.


I used about 8 cupcakes for the flower pot I had so I had extra cupcakes left over to eat!

Melt (in a microwave oven on medium heat till shiny) or double boil the chocolate till it is all melted. Make 2 small incisions at the bottom of the cupcake with a small paring knife.

Dip the lollipop stick into a bit of the compound chocolate before stuffing it into the hole cut at the bottom of the cupcake. Push it just 2-3 cm in. 


Stick cupcakes into pot filled with weights of your choice. 

You may use beans (I used soya bean), rice, marbles or even sand. Alternatively, you may also use a styrofoam ball that fits the top of your flower pot. 

Cut some strips of crepe paper and crush it to stuff between the cupcakes.

So here you have it...


A beautiful cupcake bouquet! (: Try your hand at one today! (: 


I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

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