Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
For the Floral Fondant Decorations:
Ready-made fondant in various colors (for making flowers and leaves)
Edible gel food colors in your choice of floral colors (e.g., pink, purple, yellow, green)
Edible food-safe brushes
Edible petal dust for shading (optional)
Small fondant rolling pin or fondant roller
Flower and leaf-shaped fondant cutters
Edible glue or water for attaching decorations
For the Buttercream Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1-2 tablespoons whole milk
1 teaspoon pure vanilla extract
A pinch of salt
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, using an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the whole milk until the batter is smooth.
Divide the cupcake batter evenly among the liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Floral Fondant Decorations:
Knead the fondant until it is soft and pliable.
Divide the fondant into smaller portions and use edible gel food colors to tint it in your choice of floral colors.
Roll out the tinted fondant using a small fondant rolling pin or fondant roller until it’s about 1/8 inch thick.
Use flower and leaf-shaped fondant cutters to cut out your desired floral and leaf shapes.
If desired, use edible petal dust to shade and add depth to your fondant decorations.
Attach the flowers and leaves to the cupcakes using edible glue or a small brush dipped in water.
For the Buttercream Frosting:
In a bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
Assembly:
Once the cupcakes are completely cool, pipe or spread the Buttercream Frosting on top of the cupcakes using your preferred decorating tip.
Arrange your floral fondant decorations on top of the frosting in an artistic and visually pleasing manner.
These Floral Fondant Cupcakes are not only a treat for the taste buds but also a feast for the eyes. The delicate and edible floral decorations made from fondant add a touch of elegance and sophistication to your cupcakes, making them perfect for special occasions or just for brightening someone’s day. Enjoy both the visual and culinary artistry in every bite!