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17 Ratings
5 star values:
5
4 star values:
3
3 star values:
5
2 star values:
4
1 star values:
0
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Spring Cupcakes
Credit:
Wendell T Weber
Recipe Summary
Yield: Makes 12 jumbo cupcakes
Ingredients
Ingredient Checklist
3 cups cake flour (not self-rising), sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups, plus more for finishing sugar
5 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
Meringue Buttercream Meringue Buttercream
2 cups cream-colored sprinkles
About 2 pounds assorted jellied-citrus slices
Gallery
Spring Cupcakes
Credit:
Wendell T Weber
Recipe Summary
Yield: Makes 12 jumbo cupcakes
Gallery
Spring Cupcakes
Credit:
Wendell T Weber
Spring Cupcakes
Credit:
Wendell T Weber
Spring Cupcakes
Recipe Summary
Yield: Makes 12 jumbo cupcakes
Recipe Summary
Yield: Makes 12 jumbo cupcakes
Yield: Makes 12 jumbo cupcakes
Makes 12 jumbo cupcakes
Ingredients
Ingredients
- 3 cups cake flour (not self-rising), sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 cups, plus more for finishing sugar
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- Meringue Buttercream Meringue Buttercream
- 2 cups cream-colored sprinkles
- About 2 pounds assorted jellied-citrus slices
Directions
Preheat oven to 325 degrees.with a rack in the center. Line jumbo muffin pans with paper baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
Divide batter evenly among baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
To decorate, frost each cupcake with about 3 tablespoons buttercream. Gently press each frosted cupcake into sprinkles, rolling around so that entire surface is coated. On a lightly sugared piece of parchment paper, roll out jellied-citrus slices to about 1/8 inch thick. Use 3/4- to 2-inch gum-paste petal cutters to cut petals from the jellied-citrus slices. Use a 3/4- or 1/4-inch pastry tip to cut out the centers of flowers. Use the green citrus slices and a small petal cutter to cut out leaves for the flowers. Place citrus dots in center of cupcakes, and arrange jellied petals around each center to form a flower. Arrange leaves as desired.
Reviews
Add Rating & Review
17 Ratings
5 star values:
5
4 star values:
3
3 star values:
5
2 star values:
4
1 star values:
0
Reviews
Add Rating & Review
17 Ratings
5 star values:
5
4 star values:
3
3 star values:
5
2 star values:
4
1 star values:
0
Add Rating & Review
17 Ratings
5 star values:
5
4 star values:
3
3 star values:
5
2 star values:
4
1 star values:
0
17 Ratings
5 star values:
5
4 star values:
3
3 star values:
5
2 star values:
4
1 star values:
0
17 Ratings
5 star values:
5
4 star values:
3
3 star values:
5
2 star values:
4
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 3
- 3 star values:
- 5
- 2 star values:
- 4
- 1 star values:
- 0
All Reviews for Spring Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spring Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
