I have developed a bit of a love/hate relationship with Pinterest. It is a great resource for ideas and inspiration, but sometimes I become a little too inspired and ambitious. I love the way this “project” turned out, but I am going to be perfectly honest – it was a ton of work! The recipients were well worth the effort (I made these for a couple of special Moms on Mother’s Day), but I caution you to enter into this project naively. It can be challenging to find the supplies; I got very lucky to not only find the perfect parts, but to get a super great deal on the pots (Michael’s marked down to $2.99 plus I had a 25% off coupon). I found the water tubes at a local garden center/florist (English Gardens for those of you who are local to metro Detroit), but I had to ask the florist if they had them and if I could buy them (.25 each – a bargain). You can buy the tubes on-line, but you need to order a box of 100 – I will not be making 100 of these gifts! You can use any type of cupcake for this, but I went with my strawberry basil cupcakes because I wanted to use fresh basil as part of the bouquet. Some great alternatives would be lemon leaves (available at most florists), mint leaves, or any other herb or green (edible) leaf. I would recommend using a fairly sturdy stemmed green. The original project on Pinterest did not use any fresh greens (just tissue paper), but why settle for that when I could further enhance it?
When it comes to frosting cupcakes, my skills are lacking (or non-existent). There are a lot of resources on-line that show cool frosting techniques. You can choose any style that mimics a flower for these. I was going to try to do the rose pattern as shown on the original Pinterest post, but that was above my pay grade. I just kind of experimented (on a paper towel) first and ended up with a design that looked a bit like a chrysanthemum or a dahlia (notice I said “bit”). I used my the frosting recipe that for my strawberry basil cupcakes which is a variation of a buttercream/cream cheese frosting, but it contains strawberry puree (great color) and some basil infused milk). The problem was that the frosting was not stiff enough to achieve the petal design and because the cupcakes are kind of tipped when placed in the flower pot, you really need a stiff frosting that won’t drip. The solution for me was to just keep adding powdered sugar, but this took away from the strawberry flavor, so there was no point. I am including a recipe for a traditional stiff buttercream frosting which will pipe well and hold up. You can use a bit of food coloring if you want to achieve a particular color (the gel food coloring – available at specialty food stores like Sur le Table or Williams Sonoma- are great because they don’t dilute the frosting).
Recipe for Strawberry Basil Cupcakes
Basil Buttercream Frosting:
- 1 Cup Unsalted Butter -softened (but not melted)
- 3-4 Cups Confectioners (powdered) Sugar- sifted
- ¼ tsp. Salt
- 1 TBS. Vanilla Extract (or any other flavored extract you want)
- 1/4 Cup Milk
- 4 Large Basil Leaves
- 1 1/2 Cups Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 10-12 Medium Fresh Strawberries (should measure 2/3 cup after pureed)
- 8 -10 Large Basil Leaves
- 1/4 Cup Milk (room temperature)
- 1 tsp. Vanilla Extracr
- 1/2 Cup Unsalted Butter (softened)
- 1 Cup Sugar
- 1 Egg (room temperature)
- 2 Egg whites (room temperature)
INSTRUCTIONS: Preheat oven to 350 Degrees. Line a muffin tin with cupcake liners (double up on liners to maintain the cute color or decoration of liners). In a medium sized bowl, mix together flour, baking powder and salt. In a blender or food processor, puree strawberries and basil leaves. Add milk and vanilla extract to blender or food processor bowl and set aside. In a large bowl, (or bowl of a mixer) cream together butter and sugar. Beat in egg and egg whites. Add half of the flour mixture and mix until blended. Add the strawberry, basil, milk mixture and mix again. Add remaining flour mixture and mix until well blended, scraping down sides as you go. Pour batter (evenly divided) into cupcake liners. Bake 20-25 minutes until a toothpick inserted into center comes out clean. Allow to cool for 5 minutes and then remove cupcakes from pan and transfer to cooling rack. Cool completely before frosting. Frost with desired flowered pattern.
To make the cupcake bouquet:
- 1 Cute Flower Pot
- 1 Styrofoam Ball (should fit inside flower pot – diameter of ball should be about the same as diameter of top of pot)
- Tin Foil or Newspaper (may not be necessary)
- 3-6 Water Tubes with Pointed Tips and Rubber Tops
- Fresh Leaves (edible or food safe – basil, mint, lemon)
- Tissue Paper (coordinating color)
Prepare pot by placing the foam ball in the pot. Use crumpled tin foil or newspaper in the bottom if you need to raise up the ball to desired height (roughly 1/2 of the ball should be above the top of the pot. Fill water tubes with water, place plastic top on each one and set aside. Plan out how many cupcakes will comfortably fit, and determine where the cupcakes will go. Insert toothpicks (two per cupcake) where you will place cupcakes. The toothpicks are easily moved, so you can adjust later if necessary. Insert the water tubes where you want to place leaves (you may want to temporarily place the cupcakes where they will go to determine the best placement and angles). If it is particularly difficult to insert the water tubes, use the tip of a knife or scissors to sort of pre-drill your slot. Add the cupcakes and adjust accordingly. Add the leaves to the water tubes. Finally, fill blank areas with crumpled tissue paper.