Cherry Almond Cupcake

Sunday, April 17, 2011

Flowering Cupcakes

Flowering Cupcakes

You will need:

5 plastic disposable piping bags with couplers
Piping tubes # 102, #104, #9, #66, #349
Rose, Moss green, Yellow, and Purple coloring pastes.
**Decorator Frosting

Remove 1 cup of icing and place in a separate bowl. Cover with plastic wrap.
Divide the remainder of icing into 4 equal parts into four separate bowls. Color each of them, using the pastes.
Cover each with plastic wrap to protect until ready to use.

Insert couplers into plastic piping bags.

Dip a bamboo stick or toothpick into the purple paste.  Make a 5”  line of color along the
sides of bag.  Fill bag about 1/3 full with purple icing. Place the #349 tip
on coupler and screw into place.
Dip a knife or spatula in rose paste and make a line down the center of bag. Fill bag ½ full with rose icing.  Use the #104 tip on this bag.

Fill the last three bags with white, yellow and green.
Use the #66 for green, #102 for white, #9 for yellow.


With the green icing, place the tip on the cupcake. Positioning bag at an angle, squeeze icing as you pull bag to create leaves at the perimeter of the cupcake.

With purple icing, place tip on the edge of cupcake. Positioning bag at an upward angle, squeeze and pull just as you did the leaves.

Continue process above the first row of petals, overlapping them, as shown.

This is the finished cupcake. One using the streaked bag technique, the other without.
With white icing, place tip, with narrow side down, touching cupcake. Starting 1” from the edge, position bag at a high angle, squeezing and pulling into a “U” shape to create
daisy petals. Continue until one row of petals is complete.

Using same technique, start from ½” from center of cupcake and create the second row of petals, overlapping the first row.

With the yellow icing, place tip in the center and squeeze making a ball.

Using green icing, make a few leaves around the perimeter of the cupcake.


Using Rose icing, With cupcake in one hand and piping bag in the other, touch rounded end of tip to the center of cupcake.

With bag positioned at a slight angle,
turn the cupcake as you squeeze the icing making a cone.

Repeat this again over the top of cone overlapping the end, creating a center for the rose.

With tip at a vertical angle and bag horizontal, squeeze and pull a petal as shown.

Continue process around the cupcake, overlapping petals as you go.

Add Leaves using the green icing by inserting the tip just under the petal at the perimeter of the cupcake.

Remove tip, clean well, and change out piping tube on yellow icing. Make yellow rose
on top of cupcake using the same process shown above.

* Strawberry Cupcake Recipe

1 Box Classic White Cake mix
½ cup water
½ cup vegetable oil
1 3oz box strawberry flavored gelatin
4 large eggs
½ cup crushed frozen strawberries

In a mixing bowl,  stir together Cake mix, water, oil and gelatin.  Beating with an electric mixer, add eggs. Beat 5 minutes and stir in strawberries. Blend well.
Ladle cake batter into cupcake cups placed in muffin tin.  Bake at 325 for 15-18 minutes.
It is ready when a toothpick inserted in the center of cupcake comes out clean.
Cool completely before decorating.

Strawberry Glaze (The glaze is optional, but I like the added layer of flavor it adds to the cupcakes)

2 ½ cups confectioner’s sugar
1 Tablespoon milk
3-4 Tablespoons crushed strawberries

In a bowl combine milk and sugar. Add strawberries, one tablespoon at a time until it becomes a thin consistency for glazing cupcakes.

**Cream Cheese Decorators Icing

1 8oz package cream cheese, room temperature
1 lb butter, room temperature
½ cup shortening
¼ cup hot water
¼ cup powdered coffee creamer
1 tsp vanilla
2 lbs 10x confectioners sugar
Pink, purple, moss green, and yellow coloring pastes

1. Using a standing electric mixer, cream together butter, shortening and cream cheese at medium speed.
2. Mix together hot water and powdered creamer.
3.  Add creamer mixture, one tablespoon at a time, to the butter/cream cheese.  Add vanilla. Mix together at lowest speed until incorporated, the increase mixer speed to med and whip for 30 seconds.
4.  With mixer at low speed, gradually add 1 lb of confectioner’s sugar.  Incorporate well, then gradually add remaining sugar. Icing should be a thick consistency for decorating.
If too thin, add more powdered sugar.

Tutorial and Photography by Jacque Benson
Copyright 2011
All rights reserved

This material may not be reproduced without permission from the author.


  1. These cupcakes are so lovelyl! thanks for sharing your piping technique! I love looking at how people pipe and it's a technique i wish i have time to go classes for!

  2. really adorble cupcakes. I have been wanting to try the roses for long time.


"God gave us our memories so that we might have roses in December." ~J M Barrie