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Succulent Cupcakes

This Succulent Cupcakes recipe is a creative and visually stunning way to transform simple cupcakes into edible works of art

Ingredients

Scale

  • 1 box vanilla cake mix, plus ingredients called for on box
  • 1 cup (2 sticks) butter, softened
  • 4 cups powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/4 cup heavy cream
  • Pinch of kosher salt
  • Green, brown, blue, yellow, and violet food coloring

Instructions

  1. Make cupcakes: Preheat oven to 350° and line two muffin tins with 18 liners. Prepare vanilla cake batter according to package instructions and fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cool.
  2. Meanwhile make frosting: In a large bowl using a hand mixer (or in bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined.
  3. Divide and Color Buttercream: Divide buttercream into three bowls. To make forest green, use 5 drops green and 4 drops brown. To make teal, use 3 drops blue and 1 drop yellow. To make purple, use 3 drops violet. Transfer buttercream into three piping bags fitted with the leaf tip.
  4. Decorate.

Find it online: https://dailyfoodjournal.net/succulent-cupcakes/