Hydrangea Cupcakes- glorious treats
Hydrangea bushes are in full bloom
all over my neighborhood right now. I love all varieties of hydrangeas,
but my favorite is this traditional shaped, blue-purple color. I
picked a few this weekend and brought them inside as inspiration for
cupcakes. I’ve seen cupcakes that resembled hydrangea flowers before,
but I’ve never given it a try. It was much easier than I’d imagined and
I was very happy with the results!
Directions
I made a batch of my favorite chocolate cupcakes (recipe here), and my vanilla cream cheese frosting (recipe here).
Then I colored half of the frosting blue, and half purple (mixing a few
shades of blues and purples to get a good color match to the real
hydrangeas). When making the frosting, use very little cream (less than
1 tablespoon), because the coloring will add some liquid, and you need
the frosting to be pretty stiff to hold a nice shape.
If you’d
like to match other hydrangeas, you could certainly use other color
options, like light blue and medium blue, or two shades of pink. But I
do think that frosting these with two colors (instead of just one)
really added to the effect.
I filled
my piping bag with the two colors of frosting, side by side. Once your
bag is filled (1/2 to 2/3 full), you may want to just squeeze some
frosting into a bowl, until you see both colors coming out.
Then,
using a Wilton 2D tip (a large closed star tip), I piped large, loose
star shapes around the edge of the cupcake, and then filled in the
center. If the frosting starts getting too soft (no longer holds a nice
shape), then put the whole bag of frosting in the fridge for 15-20
minutes to let the frosting to firm up a bit.
Now I want to plan a pretty tea party just so I can make these again!
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