Cupcake Bouquet: the fancy, romantic recipe for making a rose cupcake bouquet

Who wants a bouquet of flowers when you can have a cupcake bouquet? This rose cupcake bouquet is an easy, impressive recipe for a special occasion like Mother’s Day or Valentine’s Day.

It makes use of boxed cake mix to whip up a batch of chocolate cupcakes. The frosting is colored brown and red food coloring, and then used to create beautiful cupcakes—they look just like a bouquet of flowers.

It’s also easy to modify according to your liking, so feel free to use different colors or piping tips. You’re only as limited as your creativity takes you. Don’t buy flowers again, make this easy cupcake bouquet.

How To Make Cupcake Bouquet

This recipe is easy to make. Prepare the cupcakes, make the frosting and assemble.

Preparing The Cupcakes

Make the cupcakes by whisking together the packaged cupcake mix and remaining batter ingredients until smooth. Use a large ice cream scoop to transfer the batter to the cupcake molds. Use only one scoop per mold. There will be some batter left which you can use to make the “pot stand”.

There isn't a perfect cupcake number for this recipe, it depends on the pot stand size.

Making The Frosting

To make the frosting, use an electric whisk and beat the butter, cream cheese, vanilla powder, and sugar until fluffy.

Divide the frosting, and add the red and brown coloring to make two different mixes. Pipe the red frosting on the cupcakes, and use the brown frosting to cover the ”pot stand”.

How To Assemble A Cupcake Bouquet

Use toothpicks to secure the cupcakes to the “pot stand”. Use larger toothpicks to prevent them from falling off. Add leftover cupcakes to create soil, and add a few fondant leaves.

Tips for an Easy Cupcake Bouquet

If you don’t have fondant leaves, you can make a bit of green frosting and use that for piping leaves. You can also add green tissue paper for extra green decoration.

To make the cupcakes stick, use a bit of frosting on the bottom before securing them with your toothpick.

Cupcake Flavor Ideas

Vanilla cupcakes with light pink rose frosting. You can add rose water to the cupcake water. Sprinkle with pistachios before serving.

Make vanilla frosting and strawberry frosting. Spoon both colors into the piping bag, alternating between the two colors. Then pipe the cupcakes.

Use a leaf piping tip to create flower petals.

How To Store Rose Cupcake Bouquet

The assembled Cupcake Bouquet is best served on the day it’s assembled. But you can make some of the elements ahead of time. Bake the cupcakes and cool, and store them in an airtight container for up to 3 days.

The frosting can be made the day before and stored in the fridge. You might need to take it out for a few hours to soften enough for piping.

Instructions

Preheat the oven to 180C/350F. Whisk the pre-made chocolate cake mix with eggs, milk, vegetable oil, and boiling water until smooth and almost no lumps.

Fill lined cupcake mold with batter enough to make 6 cupcakes. Bake for 20 minutes or until fully done and leave to cool down completely.

Cover a small clay flower pot with 2 sheets of foil, brush with vegetable oil.

Fill with leftover batter and bake for around 40-50 minutes, leave to cool down and then remove the foil.

Beat cream cheese butter and powdered sugar together.

Dye 2/3 of the cream with brown food coloring and another 1/3 with red. Cover flower pot part of the cake with brown frosting.

Decorate cupcakes with red frosting using piping tips to imitate a flower.

Use toothpicks to secure flowers in the flowerpot.

If you have any leftover cupcakes, crumble them up and place them under the flowers to imitate soil.

Notes

The unfrosted cupcakes can be frozen for up to 3 months. Make sure to use an airtight container.