Dahlia Cupcakes
Votes: 1
Time: 45 min.
Complexity: average
Quantity: 12 cupcakes
Complexity: average
Quantity: 12 cupcakes
To decorate cupcakes with fluffy orange dahlias, use candied orange or tangerine segment-shaped jelly beans. Cut them into thin petal-shaped slices and insert them into the frosting on the cupcakes in a circle, with their corners facing up. Make your dahlias as large and fluffy as possible to create a striking floral cupcake look. For the centerpiece, sprinkle orange sugar pearls or select orange nonpareils.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12-15 pieces of candied orange segment marmalade
- 12 cupcakes with vanilla buttercream frosting
- Orange sugar pearls or nonpareils
We recommend
Cooking the dish according to the recipe:
- Thinly slice the marmalade crosswise. Using kitchen scissors, cut each slice diagonally in half to create triangular petals. You'll need 25-30 petals per cupcake.
- Arrange the petals on each cupcake, working from the edges in a circle toward the center to completely cover the cupcake surface. Fill the center of each flower with pearls or nonpareils.
Author of the recipe - Karen Tack and Alan Richardson (food writers)
Categories:
recipe / Festive dishes / March 8 / Desserts / Cupcakes, biscuits / Cakes / / American cuisine
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