Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 15 cupcakes
INGREDIENTS
For chocolate cupcakes
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
For chocolate and vanilla buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder
red food coloring or paste, to desired shade (I used Wilton burgandy)
white fondant
daisy fondant cutter
pink dragees
Directions:
To make cupcakes—
Preheat oven to 375F degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
To make cupcakes—
Preheat oven to 375F degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Cut 2 daisy shapes with cutter. Use a toothpick to make indentation into each petal. With a small paintbrush (or fingertip) apply some vanilla extract as “glue” to one daisy and attach the other daisy on top. Dap a bit of frosting on the dragee to “glue” in the center of flower. Repeat to make as many daisies as you desire.
To assemble cupcake—
Fill pastry bag with both the pink-vanilla and chocolate buttercream, one on opposite side from the other. Do not mix them together to keep the colors separate until you pipe onto the cupcake.
Garnish with daisy fondant decor and package in cute 4 cupcake holder box.