Beautifully Embroidered Spring Cupcakes

Get the look of lace with these fun cupcakes. A simple technique that looks exquisite, these piped decorations certainly take your cupcakes to the next level. Use a small fondant cut-out to outline your flower shapes, or freehand flowers and leaves for beautiful spring cupcakes that would be great for Easter or Mother's Day.

Prep1 hr 30 min
Total Time3 hr 30 min
Skill LevelIntermediate

Amount24

Ingredients & Tools
Instructions

Instructions

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Bake cupcakes. Preheat the oven to 350ºF. Line 2 12-cup cupcake pans with liners.
In a large bowl, combine flour, baking powder and salt; set aside.
In a second large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy.
Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Divide evenly into prepared cups.
Bake for 19-23 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes in a pan on a cooling rack for 5 minutes. Remove from pan and cool completely.
Tint frosting. Using food coloring, tint 1 cup icing each Delphinium Blue, Creamy Peach and Ivory. Tint 1 cup icing each medium lilac and light blue using the following color combinations.
- Lilac: Combine Violet and touch of Rose icing colors
- Light Blue: Combine Royal Blue and touch of Violet icing colors
- Reserve remaining frosting white
Frost cupcakes. Using spatula and Delphinium Blue, Creamy Peach, Ivory, medium lilac and light blue frostings, frost cupcakes smooth.
Decorate cupcakes. Prepare a decorating bag with tip 1 and white frosting.
Lightly outline desired shapes. Starting at the outline and working towards the center, pipe thin tight lines to fill. Once filled, overpipe outline using heavier pressure.
Using bead technique, pipe flower stems.
Repeat thin line piping technique used to make flowers to make leaves.
Pipe accent dots as desired. Pipe center dots or add sugar pearls.