Cactus Cupcakes

Name: Cactus Cupcakes
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 1 ¼ cup all purpose flour (160g); 1 cup sugar (200 g); 1 ½ tsp baking powder (6g); ½ tsp fine salt (3g); ½ cup buttermilk, room temperature (120 ml); ½ cup water, room temperature (120 ml); ¼ cup vegetable oil (60 ml); 1 large egg, room temperature (56g); 1 tbsp vanilla extract (12ml); 12 Ice cream cone cake cups; ½ cup unsalted butter, room temperature (113g); 1 ½ tsp vanilla extract (6ml); ¼ tsp fine salt (1g); 1 ½ cups powdered sugar; 1 tbsp heavy whipping cream, room temperature (15ml); 5 oz mini marshmallows; 1 tsp water; 1 ½ cups powdered sugar (depending on consistency); Yellow and pink food coloring

17 steps

Prep:30minCook:18min

These cupcakes are vanilla cake with american buttercream and homemade fondant. This recipe yields 12 cupcakes.

Updated at: Thu, 17 Aug 2023 06:41:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories452.7 kcal (23%)

Total Fat14.5 g (21%)

Carbs78 g (30%)

Sugars55.5 g (62%)

Protein3.6 g (7%)

Sodium242.3 mg (12%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Vanilla Cupcakes Instructions

Step 1

Begin by preheating the oven to 350°F / 175°C and line a muffin pan.

Step 2

Whisk 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder and 1/2 tsp salt together into a large bowl.

Step 3

Make a well in the middle of the dry ingredients and add 1/2 cup of buttermilk, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract into the opening. Whisk the wet ingredients together, then whisk them into the dry ingredients. Mix until the batter is smooth.

Step 4

Fill the ice cream cones about 2/3 of the way full. Bake for 16-20 minutes or until a toothpick comes out clean.

Step 5

Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.

Vanilla Buttercream Instructions

Step 6

Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.

Step 7

Mix in 1 1/2 tsp vanilla extract and 1/4 tsp fine salt on a low speed.

Step 8

Slowly mix in 1 1/2 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix.

Step 9

Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

Step 10

If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

Step 11

Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.

Step 12

Decorate as desired, then enjoy!

Decorating Instructions

Step 13

Add green food coloring to the vanilla buttercream.

Step 14

Fill a piping bag with the green buttercream.

Step 15

To get the look of a cactus, use the Wilton tip 32 and pipe multiple branches.

Step 16

Using white sprinkles, scatter them over the cupcake to look like cactus spikes.

Step 17

Using a flower stamp cutter or by free hand, create a flower shape with the pink fondant. Using the yellow fondant, roll up a tiny ball to place in the center of the flower. Place flower(s) on cupcakes as desired.