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Cupcake Bouquet

Cupcake Bouquet

By Morrisons
Published on 14 January 2025
The ultimate Mother’s Day bouquet… but we can’t guarantee how long they’ll last. Gift a bunch of these deliciously sweet strawberry and cream cupcakes with easy icing so Mum gets sweet treats and a bouquet this Mother’s Day.
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Time and servings

55 minsTotal time
30 minsPrep time
25 minsCooking time

Ingredients

  • 250g unsalted butter melted
  • 5 eggs
  • 250g natural yogurt
  • 2 tsp vanilla extract
  • 225g self raising flour
  • 1/2 tsp baking powder
  • 150g ground almonds
  • 275g golden caster sugar
  • 18 tsp strawberry jam
  • 800g ready-made vanilla buttercream
  • 1 tsp pink food colouring plus extra for piping bag
  • 1 tsp purple food colouring plus extra for piping bag
  • 1/2 tsp orange food colouring plus extra for piping bag
  • 12 hole muffin tray & 6 hole muffin tray
  • Cupcake Cases
  • Paintbrush
  • 3 piping bags
  • 1 large curved star piping nozzle
  • Shallow bowl
  • 12 lolly sticks
  • Green, blue and pink tissue
  • Ribbon to tie

Method

  1. Step 1

    Pre-heat oven to 180˚C, 160˚C fan, gas mark 4 and line your muffin trays with cases. In a medium bowl beat your melted butter, eggs, natural yogurt and vanilla until combined and set aside.

  2. Step 2

    In another bowl, mix all dry ingredients, create a well in the centre and slowly pour in your wet mixture, stirring as you go until fully combined and smooth.

  3. Step 3

    Add a tbsp of mixture into each muffin case followed by a tsp of jam and then top each with more mixture so that each is about 2/3 full. Pop in the oven for 25 mins until golden and when skewered the wooden skewer comes out clean. Set aside on a cooling rack to cool.

  4. Step 4

    Split your buttercream icing into 3 small bowls. In one add the pink food colouring and stir to combine, in the other purple and in the final bowl add the orange.

  5. Step 5

    For the pink roses, use the paintbrush to paint four stripes of pink food colouring from the bottom to the middle of a piping bag – this will create a dark pink outline for the roses. Repeat this process with the other colours and piping bags.

  6. Step 6

    Starting with the pink, pop the nozzle in the bottom, snip the end so that the nozzle is exposed and add your pink buttercream. Start in the middle of the cupcake and pipe a swirl in a clockwise motion until you reach the edge of the cupcake. Repeat with another 5 cupcakes so that you have 6 pink roses in total. Clean your nozzle and repeat these steps for your purple and peach roses.

  7. Step 7

    Pop your oasis in a shallow bowl. Carefully create a small hole in the bottom of each cupcake, pierce with a lollypop stick and arrange by piercing into your oasis foam to create a bouquet shape. Stuff small sections of green tissue between each to fill gaps and look like leaves. Finally, wrap the outside of your bowl in layered pink and blue tissue tied with a ribbon.