Description
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
- 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.
- 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.
- 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.
- Decorate.