Hydrangea Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pretty frosted cupcakes decorated to resemble hydrangea flowers using buttercream and a piping tip. A delicious and visually impressive treat for dessert or special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cups cake flour (can use all-purpose flour, but results will not be as tender)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (at room temperature)
- 3/4 cup white sugar
- 1 1/2 teaspon pure vanilla extract
- 1/2 cup canola/vegetable or other neutral oil
- 1/2 cup buttermilk (or 1/2 cup milk with 1 1/2 tsp. lemon juice and let stand 5 minutes)
- 3 cups icing/confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1-2 Tablespoon milk or cream
- Lilac and Blue Food Colouring
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 220mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 74mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.