Sunflower Cupcakes

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 245, total fat 7 G., saturated fats 5 G., proteins 0 G., carbohydrates 25 G., fiber 1 G., cholesterol 0 mg, sodium 64 mg, sugar 24 G.

These intricate cupcakes, decorated with giant sunflowers, only look complicated at first glance. In fact, they're easy to decorate using just one piping tip, chocolate sprinkles, and green-tinted coconut flakes. Any vanilla cupcake base will work.

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.

Ingredients for the recipe:

Decoration

24 vanilla cupcakes
2 cups vanilla American buttercream
1.5 cups coconut grass
0.5 cups yellow glaze
1/3 cup chocolate sprinkles

Coconut grass

2 cups sweet coconut flakes
1–2 tsp liquid green food coloring
0.5–1 tsp liquid yellow food coloring
Special equipment: pastry bag; Wilton leaf tip No. 70

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cover the cupcakes with buttercream. Make a well in the center of the cupcake, approximately 2 cm in diameter. Glue coconut flakes to the outer edge of the cupcakes.
Petals: Place yellow icing in a pastry bag fitted with a #70 leaf-shaped tip.

Hold the bag at a 45-degree angle so the tip is just touching the surface inside the cupcake cavity (the wide end should be parallel to the surface). Squeeze firmly, lifting the tip slightly. Release the pressure as you pull the tip toward you, drawing the petal to a point near the edge of the cupcake. Once you release the pressure, move the tip away.

Decorate the entire perimeter of the cupcake with yellow petals, overlapping them slightly. Repeat with the remaining cupcakes.
Fold a sheet of paper in half and sprinkle chocolate sprinkles in the center. Sprinkle sprinkles into the hole in the middle of the flower. Repeat with the remaining cupcakes.
Coconut grassPreheat oven to 120°C. Line a baking sheet with parchment paper and place a rack on top.

Mix coconut flakes with green and/or yellow food coloring, depending on the desired color. Sprinkle with water if needed to soften the color. Spread evenly on a wire rack, place in the oven, and dry for 10-15 minutes. Yield: 2 tbsp.