DIY Oreo Sunflower Cupcake
7. Pipe a swirl in between each sunflower. 8. Top the cake with one large Oreo sunflower (3-layer flower), one standard Oreo sunflower (2-layer flower), and one Wilton Royal Icing Sunflower. Use white frosting to secure to top with gentle pressure. 9. Finish by piping dots on top of each layer at the perimeter edge.
Sunflower Oreo cupcakes credit U Create on Facebook Oreo cupcakes
Beat in vanilla extract. Pour in milk and beat for an additional 3. 3. Place two cups of white frosting in a piping bag and add a single layer of frosting to each cupcake. This will be the. base for the sunflower. 4. Place one Oreo in the center of each frosted cupcake - pressing down slightly. 5.
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Step 2: Pick out he red m&ms. Dip you tiny paintbrush into a little black food coloring. Paint the little head and draw a line down the middle of the back. Then make a few dots and both sides of the the line. Voila, you have a cute little ladybug. Cut off the dome of all of your cupcakes. Pipe a little icing to keep the oreo in place.
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Directions for the cake. Mix all ingredients together until smooth. Place cupcake liners into pan and scoop cake mix into the liners with a food scoop. Or fill 2/3 of the way full. This will make about 22-24 cupcakes. Bake at 350 degrees F for 15 minutes or until toothpick inserted in the center comes out clean.
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Bake cupcakes per recipe on box and cool completely. In a bowl mix white frosting with yellow food coloring to make a deep yellow color. Place frosting in piping bag with a Wilton #70 tip to make the petals. Place a small dab of frosting directly in the center of the cupcake and place the mini Oreo on top.
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Level the top of the cupcakes (if domed) with a serrated knife. Apply a thin layer of green icing with a palette knife. Make sure the cupcakes are well covered with a smooth coat of green buttercream. Piping the sunflower petals. Fit the leaf tip number 352 into a piping bag and fill it with the yellow icing.
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Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula. Mix in 2 eggs, one at a time. Add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla.
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Spread a small amount of yellow frosting on the center of your cupcake and press down a mini Oreo cookie. Pipe 3 layers of petals using your leaf piping tip radiating from the inner circle of the cookie outwards to the edge to create the sunflower petals. Pipe a couple of green leaves using the same tip on the edges.
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Line 33 muffin cups with paper liners, then place one Oreo in the bottom of each. Set aside. 2. In a small bowl, combine flour, baking powder and salt. Set aside. 3. Place remaining full size Oreos in a ziplock bag and smash them, or drop them in the food processor or blender to make large crumbs and small chunks. Set aside.
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Place the frosting in a piping bag and outfit the bag with the #70 tip. Put a small dab of frosting in the center of each cupcake. Then place the cookie in the center. To make the petals, start from the center of the cupcake where the cookie is and work your way out, slightly lifting as you reach the edge.
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1 box vanilla cake mix, plus ingredients called for on box; 1 c. (2 sticks) butter, softened; 6 c. powdered sugar; 1 tsp. pure vanilla extract; Pinch kosher salt; 1/4 c. heavy cream; Yellow food.
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5. To decorate the cooled cupcakes, spread a little green buttercream on the top of each, and stick an Oreo in the middle of each. Fill a leaf nozzle-tipped piping bag with the yellow buttercream, and pipe around the Oreos, creating three layers of spikes as the petals. Finally, use a little leftover buttercream to stick your ladybirds on top.
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Firstly, make the buttercream without adding any cream or milk. This will give you a thicker sturdier consistency. You can also add extra powdered sugar to thicken it up. Since butter has a melting temperature of about 90°F, that can be problematic in some situations.
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Instructions. Bake cupcakes per recipe in a cupcake pan and cool completely on a wire rack. In a large bowl, make the frosting using an electric mixer. Mix in yellow food coloring until the frosting reaches a deep yellow color. Place frosting in a piping bag with a Wilton Tip #70 (leaf tip) to make the petals.
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Place the tissue paper around the base of the foam so there are no gaps between the basket and the foam. Place a long toothpick into the foam every 3 inches or so. Add the cupcakes by placing one per toothpick. Make sure when you are serving the cupcakes that no toothpicks are left in the cupcakes.
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Preheat oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners and set aside. In a medium bowl whisk together flour, baking soda, salt, and cocoa powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and granulated sugar.
