Pastel Floral Cupcake Recipes and Decorating Tips

For Royal Icing Flowers:

For Cupcake Icing:

For the Cupcakes: Preheat the oven to 325°F. In a large bowl, whisk together the cake mix, flour, sugar, and salt. In the bowl of a mixer combine the egg whites, water, and vanilla; mix on low about 10 seconds. Gradually add the dry ingredients while mixing on low until incorporated. Stir in the sour cream and mix well. Add any desired coloring at this stage. Line a muffin tin with paper liners and fill each about 3/4 full. Bake at 325°F for 25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

For the Royal Icing Flowers: In a mixer bowl, combine the warm water and meringue powder and mix 30 seconds. Add the cream of tartar and mix another 30 seconds. Gradually add the powdered sugar until combined, then add the cornstarch. Using the paddle attachment on low, mix slowly for about 10 minutes until the icing reaches a firm, pipeable consistency. Tint portions with gel food coloring as desired.

To pipe the flowers: Fit a piping bag with a 2D drop-flower tip. On parchment, press the tip to the surface, squeeze while rotating your wrist from about 9 o’clock to 12 o’clock, then release pressure and lift straight up. Dot the center with yellow icing. Allow flowers to dry overnight, then brush lightly with edible glitter before using to decorate cupcakes.

For the Cupcake Icing: Cream the butter in a mixer bowl until smooth. Add the cream cheese and blend well. Gradually add the powdered sugar while mixing, then add vanilla and heavy cream and mix until smooth and pipeable. Fill a piping bag fitted with a 2D tip and pipe swirls or drop flowers atop each cupcake.