Create a beautiful edible garden in the comfort of your home! Using rigid butter cream and some standard piping tips, you can learn how to channel butter cream flowers into your favorite homemade (or store-bought) cupcakes. These step-by-step tips will teach you how to channel a buttercream daisy.
HOW TO MAKE BUTTERCREAM DAISY CUPCAKES EASY
THESE WERE THE MAIN SOURCES I USED TO DECORATE THE CUPCAKES:
Cupcakes – I used my egg-free chocolate cake recipe for cupcakes and baked in medium-sized white muffin cups. The cupcakes were slightly curved in the center, so I leveled the top with a serrated knife.
Buttercream – I used buttercream not only to channel the daisies into the cupcakes, but also to crunch them green. For daisies, as I wanted the flowers to be absolutely white, I modified my butter cream to replace the butter in the recipe with vegetable fat. That way, I was able to achieve the perfect white shade in butter cream. I probably shouldn’t call it buttercream anymore, since there’s no butter in it, but that’s just for daisies, so I think it’s okay to call it buttercream.
Wilton golden yellow food color – – this was for the flower centers.
Wilton Juniper green food coloring – this was for the base layer of cupcakes.
Petal number 104, round tip number 5 and ice hitch – I used tip number 104 for the daisy petals and round tip number 5 for the yellow flower centers.
Disposable piping bags.
Spatula – used to apply green icing on cupcakes before placing the daisies.
AND IT WAS HOW I DECORATED THE BUTTERCREAM DAISY CUPCAKES
I started baking my cupcakes and then I baked, leveling their round tops.
THE GREEN BACKGROUND
Then I applied a layer of juniper green-tinted butter cream. The idea is to fill the sides of the cupcake casings to obtain a completely flat lid. In addition, since the daisy petals do not cover the entire top of the cupcakes, green butter cream not only acts as a base layer for the cupcakes, but also complements the daisies well. Therefore, it is important that the cupcake is well covered with a smooth layer of green butter cream.
Once the base layer of the buttercream is ready, the daisy can be placed on the cupcake. I made each daisy in the cupcakes with 16 petals and to make sure they were all distributed equally, I placed them in an alternating order. I will explain this below with step by step images.
PIPING WHITE PETALS
To begin, hold the pastry bag equipped with the number 104 tip with the wider end of the tip pointing up and the narrow end pointing down.
Place the tip with the widest end on the edge of the cupcake and gently squeeze the pastry bag to let the frosting come out. Release the pressure on the pastry bag and pull the pastry tip towards the center of the cupcake. This should give you the first petal of your daisy.
For the second petal, rotate the cupcake 90 degrees and channel another petal in a similar way to the first petal.
Then repeat the process to the left and right of the first for the petals. This should give you 4 petals as follows.
Repeat the process for the next 4 petals, this time, placing each petal in the center between the previous petals.
Finally, finish the plumbing of the petals by filling one petal of each one among all the petals that are already in the cupcake. And that should give you a daisy filled with evenly distributed petals.
THE FLOWER CENTER
To the center of the flower, using the round tip number 5, place a little yellow icing in a circular
Lift your piping tip and encircle the yellow center with tiny dots of yellow icing.