I have been wanting to make buttercream sunflower cupcakes for a very long time. And so I finally decided to make them last weekend and since they turned out so well, I decided to do a tutorial on them as well.
I made these sunflower cupcakes along with a set of daisy cupcakes and since they too turned out pretty and nice, I’ve made a tutorial for them as well (click here for the tutorial).
With all the rage about piped buttercream flowers, I am sure these piped sunflower cupcakes tutorial will be useful. Instead of piping the flowers separately, freezing and then placing them on the cupcakes, I have decided to piped the flowers directly onto my cupcakes. That way, no freezing was required, and the entire decorating could be completedly pretty quickly too.
I used buttercream for the flowers, and if you are not keen on working with buttercream, you can also make these in royal icing. Royal icing dries hard so if you use royal icing, you will get sweet crusted sunflowers for your cupcakes, which are not too bad, if you ask me.
Anyway, I have decided to use buttercream for this tutorial and below are the all the supplies you would need and step by step picture tutorials for the buttercream sunflower cupcakes. There also a video at the end of the page so don’t forget to watch that too!
These were the main supplies I used to make the buttercream sunflower cupcakes:
And below is the step by step guide on how to make buttercream sunflower cupcakes:
Once the base is done, we can start with the petals piping. For the petals, I used Wilton golden yellow food color to tint by buttercream.
Fit your piping bag with a coupler and leaf piping tip number 352.
Next, to guide you with a perfectly round layer of petals, use the help of round cutters (or a drinking glass or bottle or anything that is round and with a diameter that is slightly smaller than the cupcakes) and gently press it onto your green frosted cupcake tops. Make sure that you place the cutter as centered as possible on the cupcake. Lift the cutter to leave a circle mark on the cupcake.
Repeat the step, this time with a slightly more smaller circle cutter. Again, if you don’t have a cutter, you can use a glass or bottle for this purpose.
Once the guiding lines are there, you can start piping the flower petals.
The leaf tip number 352 is in the shape of an inverted “v”. Though it may seem natural to hold the piping bag with the flat side of the tip facing you, remember that for this tip, it is the narrow side that should be facing you, meaning you should not be seeing the inverted ‘v’ shape as you are piping the petals.
Start with one petal. Gently squeeze your piping bag and release as you pull your tip away from the cupcake.
This how the first petal would look like.
Continue piping the petals, one by one, using the first marked circle as the guide for placing your piping tip.
Once the outer layer of petals have been completed, move to the next level.
Pipe the petals one by one until one full circle is completed.
Next, use a small spoon to add chocolate sprinkles in the center. Do this gently so that you keep the sprinkles in the center and don’t drop any of them on the petals. And make sure to fill the center well so that none of the green background is visible. Press them lightly with the back of the spoon.
And that’s that. Super easy and super pretty buttercream sunflower cupcakes.
Here is the video of the tutorial above.
Hope you find this useful. Let me know your thoughts below.
Happy Decorating :)
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