Cupcake stand for a festive table

Votes: 1

How to Make - Cupcake Rack for a Holiday Table

Time: 1 hour 45 minutes
Complexity: easily
Servings: 38

Nutritional value per serving:

Calories 138, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 27 G., fiber 0 G., cholesterol 0 mg, sodium 120 mg, sugar 14 G.

This lavender-hued cake tier with three types of cakes will be a beautiful centerpiece and focal point at your celebration. Large frosted cupcakes grace the bottom tier, small brioches are on the middle tier, and miniature petit fours are on the top tier. Lilac paper liners and food coloring will help coordinate the desserts.

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:

Cooking spray
Flour for dusting
1 package (500 g) of vanilla sponge cake mix
1 and 1/4 cups of sour milk or kefir
1 jar (450 g) vanilla glaze
2 cups powdered sugar, divided in half
1-2 tablespoons lemon juice
Red and blue food coloring

Ingredient Substitution Suggestions

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Recipe:

Special equipment

8 (2-inch) mini brioche cups, 8 (3-inch) mini brioche pans, 1 24-cup muffin tin, 24 white paper muffin cups, pastry bag or resealable bags, round pastry tip (#804 or similar), 4 store-bought lavender square pettifoils, purple floral cupcake paper, small 3-tier silver dessert stand, fresh or dried lavender sprigs, edible glitter (available at craft or baking stores)

Recipes with similar ingredients: cake mix, sour milk, kefir, powdered sugar, lemon juice, dye

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Spray mini brioche pans with cooking spray. Lightly flour them and place them on a baking sheet. Line the cupcake pans with white paper liners.
Mix the sponge cake batter according to package directions, substituting sour milk for the water in the recipe. Fill brioche and muffin tins two-thirds full with the batter. You should have about 18 cupcakes.

Bake, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center of the cupcake comes out clean. Brioche pans: 8-10 minutes; muffin pans: 12-15 minutes.
Remove from oven and let cool for 5 minutes, then remove and cool completely on a wire rack.
Prepare the cupcake icing:

Mix 1/2 cup powdered sugar with enough lemon juice to create a thin, syrup-like glaze. Tint with equal parts red and blue food coloring to achieve the desired lavender color. Place the fluted cupcakes upside down on a wire rack set inside a baking sheet. Pour the glaze over the fluted cupcakes, allowing it to drip down the sides and completely cover the cupcakes. Let set.
Meanwhile, add enough powdered sugar (1/4 - 1/3 cup) to thicken the glaze; it should be about the same consistency as pancake batter.
Add 1-2 more drops of each food coloring for a more vibrant color. Place the frosting in a small zip-lock bag and snip off the corner. Pipe the frosting over the fluted cupcakes, letting it drip down the sides.
To make the muffin icing, combine a can of vanilla frosting with enough of the remaining granulated sugar. The icing should set slightly and hold its shape when serving. Tint with equal amounts of red and blue food coloring to achieve the desired lavender color. Transfer the icing to a pastry bag or zip-lock bag fitted with a round tip.
Place 12 muffins in lavender cupcake tins. Pipe frosting on top, keeping the tip just above the surface of the cupcake and lifting slightly as you press to form a ball of frosting.
Assembly:

Evenly distribute the muffins on the largest bottom tier and garnish each with a small sprig of lavender. Evenly arrange the fluted cupcakes on the middle tier. Place 4 store-bought petit fours on the top tier. Once the stand is on the table, sprinkle everything with edible glitter.