Chocolate Rose Birthday Cupcakes

Rose Cupcakes

Yesterday was Kª’s birthday (otherwise known as The Lady Downstairs).  She’s now 19, or somewhere close to that :).  She’s also the mother of two very energetic young boys, and if you include her husband, she’s outnumbered in the house by males 3 to 1.  So I thought that for her birthday I’d give her something incredibly girly — a flowered cupcake.  The recipe is Martha Stewart and I got the idea for the flower from here.  The decoration part is really time consuming (at least, with my amateur skills) but so totally worth it.

Rose Cupcakes

This recipe makes 24 large cupcakes.

Rose Cupcakes

First, preheat your oven to 350°F and line two muffin tins with paper liners.

Rose Cupcakes

In a bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1 teaspoon baking soda and give that a stir.

Rose Cupcakes

In the bowl of a mixer fitted with a whisk attachment, plop in 12 tablespoons (3/4 cup) cocoa powder and 6 tablespoons hot water and mix them into a paste.  Apparently this helps to intensify the chocolate flavour.  I found I had to add an additional 4 tablespoons of water in order to get a paste, so keep that in mind.

Rose Cupcakes

Add in 12 tablespoons (3/4 cup) buttermilk (or soured milk), 6 tablespoons melted butter, and 2 whole eggs plus 2 egg whites and whisk until combined.

Rose Cupcakes

Gradually add your bowl of flour and sugar and whisk until smooth.

Rose Cupcakes

Scoop the batter into your liners and bake for about 20 minutes, until a toothpick inserted into the centre of the middle cupcake comes out clean.  Place the muffin tins on racks and allow the cupcakes to cool completely.

Rose Cupcakes

While they’re cooling, plop a 250g package of plain cream cheese in a mixer together wtih about 2 cups icing sugar.  Whip that up until it’s smooth and creamy.  This is your icing.

Rose Cupcakes

Frost your cooled cupcakes generously.

Rose Cupcakes

Here’s where the ridiculous part comes in.  You’re going to need several packages of Fruit by the Foot, or some kind of store-brand equivalent.  I haven’t had this stuff since I was a kid.  The Pie was thrilled and went off in the throes of nostalgia, an extra candy sticking out of his mouth.

Rose Cupcakes

You will need 12 strawberry flavoured ones (red) and at least 1 apple-flavoured one (green).  I could only get these variety packs, so I had to cut the green bits from the multi-coloured ones, and I ended up with some purple roses.

Rose Cupcakes

Unroll one of your red strips and use a knife to cut a sine wave down the middle of it lengthwise.  Don’t worry about being perfect — it will look fine no matter what.

Rose Cupcakes

Take one of the halves and, starting from the end, tightly roll it up for about five inches.  This is your “bud.”

Rose Cupcakes

Take the bud and plop it in the centre of one of your frosted cupcakes.  Carefully drape the rest of the candy around the bud, tapping it into the frosting to anchor it.  I find it helps if I sort of let it feed through my fingers on one hand and use the other hand to rotate the cupcake.

Rose Cupcakes

Then cut out two small leaves from the green stuff and tuck them into the frosting under the flower you have created.

Rose Cupcakes

And so you are done.

Rose Cupcakes

Now you just have 23 more to go.  And actually the purple ones are kind of nice, I think …

Rose Cupcakes

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

10 thoughts on “Chocolate Rose Birthday Cupcakes”

  1. That looks AMAZING! I never would’ve guessed that was fruit by the foot. (And we totally bought some of that about 6 months ago and it was gone within seconds…)

    Like

  2. Wow, using fruit by the foot is one hell of an easier way to make decorative flowers. Rolling fondant is more traditional, but amongst the bakers in my house, fondant usually involves sore hands and cursing liberally.
    I’m definitely going to make use of this awesome idea!

    Like

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