Sunflower Cupcake Bouquet
Make this gorgeous Sunflower Cupcake Bouquet for that special someone. Featuring tasty cupcakes and Oreo cookies beautifully arranged for a vibrant, sunny appearance, these floral cupcakes make a lovely gift or just a great way to delight your friends and family!
Equipment
- Muffin pan
- Cupcake liners
- Filler (such as shredded brown paper)
- 6″ Styrofoam ball
- Container approx. 5 /12″ x 7″
- Pastry bag fitted with med. star tip
Ingredients
- 1 pkg. yellow cake mix
- 3 eggs
- 1/2 C. vegetable oil
- 24 wooden or bamboo skewers
- 24 2 oz. plastic cups
- 12 Oreo cookies
- 2 C. prepared white decorator icing
- Gel or paste food coloring yellow
Instructions
- Prepare cake mix according to package directions. Fill cupcake liners about halfway through with cake batter. Bake according to package directions and set aside.
- Fill a container with shredded paper. Place the Styrofoam ball on top of the container and secure by pushing down firmly until lodged in bucket.
- Place filler over foam ball.
- Trim 24 skewers to 3 1/2″ or 4″ length. Poke the pointed ends of the skewers through the bottoms of the plastic cups.
- Insert the blunt ends of the skewers into the foam ball.
- Continue around the perimeter of the bucket and work upwards until the foam ball is covered in skewers and plastic cups.
- Separate the halves of Oreo cookies.
- Tiny decorator icing with yellow food coloring.
- Frost cupcakes with a thin layer of frosting.
- Carefully place cupcakes into each plastic cup, pushing it onto the skewer.
- Press one cookie half into the center of each frosted cupcake.
- Place remaining icing in a pastry bag. Pipe a row of short icing petals around each cookie by squeezing the bag and then lifting the icing out and upward, ending with the petal halfway between the edge of the cookie and the edge of the cupcake.