Easter Flower Cupcake

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 1 cupcake

Vanilla cupcakes made with this recipe are incredibly fragrant, delicious, and airy. Cover them with the same airy marshmallow icing, sprinkle decorative colored sugar on top, and decorate with colorful flower-shaped dragees. The flower petals will be almonds coated in colored sugar icing. Make the center from a round gummy candy. The stem will be a green gummy strip. The decoration is incredibly simple, yet looks charming and fresh. The perfect treat for Easter or any other holiday. All the flowers can be made in a variety of bright colors; they would look wonderful next to Easter eggs.

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:

Vanilla cupcakes

2 and 2/3 cups sugar
220 g butter, cut into 2.5 cm pieces.
2 large eggs
2 large egg yolks
2/3 cup milk
2/3 cup water
2.5 tsp vanilla extract
2 and 2/3 cups premium flour
1 and 1/3 tbsp. cake flour
4 tsp baking powder
0.5 tsp fine salt

Decorating

2-4 tablespoons white marshmallow glaze, recipe below
Pink and yellow decorative sugar
5 pink almond dragees coated in sugar
1 red mini marmalade, such as jujube
1 piece of green gummy bear

Marshmallow glaze

1/4 cup whole milk
2 tsp vanilla extract
10 tbsp butter, room temperature
5 cups powdered sugar
0.5 cups creamy marshmallows
A pinch of fine salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, marshmallow cream, powdered sugar, eggs, milk

Cooking the dish according to the recipe:

Frost the cupcake. Sprinkle with pink decorative sugar. Arrange the almonds to form petals. Press a gummy candy into the center. Make a stem from a strip of green gummy candy.
Preheat oven to 350°F (175°C). Line two 12-cupcake pans with paper liners. To prevent the cupcakes from sticking when they rise, lightly spray the tops of the pans with cooking spray. Place the pans on a baking sheet.

Vanilla cupcakesIn a food processor, beat the sugar and butter, scraping down the sides of the bowl as needed, until creamy, 1-2 minutes. Add the eggs and yolks one at a time, beating well after each addition. Add the milk, water, and vanilla and beat again.
In a medium bowl, combine the flours, baking powder, and salt. Add the flour mixture to the butter mixture in 3 additions, beating and scraping down the sides of the bowl as needed after each addition. Knead until smooth and pancake-like in consistency, about 2 minutes.
Divide the batter evenly among the prepared cupcake liners, filling them three-quarters full. Bake until the cupcakes are golden brown and spring back when lightly pressed, 18-25 minutes. Cool slightly in the pans, then turn them out onto a wire rack and cool completely before frosting.
Marshmallow glazeIn a small bowl, whisk together the milk and vanilla extract. In another medium bowl, beat the butter and sugar with a mixer on low speed. Increase the speed to high and beat until light and fluffy, about 5-7 minutes. Stop the mixer occasionally and scrape down the sides of the bowl with a spatula.
Add creamy marshmallow and salt and reduce mixer speed to low. Add the milk and vanilla mixture, scraping down the sides of the bowl and mixing. Increase the speed back to high and beat rapidly until the frosting is fluffy, about 1-2 minutes. Use the marshmallow frosting immediately.