What Cupcakes To Use For Cupcake Bouquet?

Baking By AKA_cupcakeshoppe Updated 23 Sep 2009 , 3:13am by sophie691

AKA_cupcakeshoppe Posted 16 Mar 2008 , 11:54am
post #1 of 35

I wanna make cupcake bouquets for Easter. What kind of cupcakes could hold up being stuck to a styrofoam ball for hours?

i was thinking maybe lemon cupcakes or banana cupcakes. do i need cake recipes that are dense? will pound cake recipes do?

thanks guys! i know there's another cupcake bouquet thread but i didn't wanna high jack it. icon_smile.gif

34 replies
yummymummy Posted 16 Mar 2008 , 2:13pm
post #2 of 35

I used a white cake recipe from scratch that yeilded a sort of spongy, not to heavy cake. They held up beautifully and I frosted them w/ bc. I also weighted my pot w/ those smooth stones or river rocks that you can buy by the bag in most dollar stores. It adds to the stability of the pot or container. Marbles would work well too. If you want the recip, I'll post it for you. HTH! Pamela icon_biggrin.gif

TheButterWench Posted 16 Mar 2008 , 2:41pm
post #3 of 35

Hi, guys, can you direct me to that thread? Thanks!

AKA_cupcakeshoppe Posted 16 Mar 2008 , 2:56pm
post #4 of 35

thanks yummymummy. would you mind posting the recipe? that would be really helpful icon_smile.gif and can i put lemon extract in it? i love lemon LOL

butterwench, i think you posted on it, too. i think it was about frosting or something, i forgot.

yummymummy Posted 16 Mar 2008 , 3:15pm
post #5 of 35

Here's the recipe I used for a Basic White Cake:

1 cup sugar
1/2 cup shortening
4 egg whites (not beaten)
1 tsp. almond flavoring ( I'm sure lemon would be fine!)
2 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or
1/4 cup evaporated milk diluted w/ 1/4 cup water

Cream sugar and shortening. Sift flour, then measure it out, and sift again w/ baking powder and salt. Add alternately w/ milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Incorporate egg whites one at a time. Bake in a 375 oven for about 20 min.

I got 23 cupcakes from this....But I recall a few being larger than others, so you could certainly get 24. This recipe has a really nice delicate flavor w/ the almond extract, but I bet the lemon would be scrumptious! icon_biggrin.gifthumbs_up.gif

yummymummy Posted 16 Mar 2008 , 3:20pm
post #6 of 35

Just a side note...I also made this recipe using coconut milk since I was making the bouquet for a teacher w/ a milk allergy. I used 1/4 cup canned coconut milk diluted w/ 1/4 cup water. ( I did strain the coconut milk first since it was slightly pulpy) It doesn't give the cake a coconut flavor, so it's a nice alternative for those w/ allergies or lactose intolerance. I frosted them w/ a butterless buttercream. thumbs_up.gif

adonisthegreek1 Posted 16 Mar 2008 , 3:31pm
post #7 of 35

I usually use standard size cupcakes. Do most of you use standard or mini?

AKA_cupcakeshoppe Posted 16 Mar 2008 , 3:42pm
post #8 of 35

thanks yummymummy! I usually run away from white cakes because i could never beat egg whites to the proper consistency. but this one is perfect!!!! I'm grabbing it and letting you know how it goes later.

btw, did you use fresh coconut milk or canned? We got coconuts lying around here and that sounded really good too.

adonisthegreek1, i use standard cupcakes too.

tonedna Posted 16 Mar 2008 , 3:49pm
post #9 of 35

I wanna try that recipee!...thanks yummyyummy!
Edna
icon_biggrin.gif

yummymummy Posted 16 Mar 2008 , 3:50pm
post #10 of 35

icon_smile.gif

yummymummy Posted 16 Mar 2008 , 6:18pm
post #11 of 35

That's weird, my last post didn't show up. Anyway, I used canned coconut milk, but I'm sure the fresh would work great as long as it's about the consistency of milk. You probably won't need to dilute it.

I use standard cupcakes, but I've seen the mini's used! icon_smile.gif

AKA_cupcakeshoppe Posted 17 Mar 2008 , 3:51am
post #12 of 35

oh i totally forgot, can i use buttermilk for this too? i only have buttermilk right now and i really wanna try it.

AKA_cupcakeshoppe Posted 17 Mar 2008 , 6:37am
post #13 of 35

alright mine are in the oven right now.

btw i only managed to make like 16 cupcakes with one batch.

ETA

they look amazing!!!!!!!!!! i am waiting for them to cool before i taste them but they look and smell heavenly

tonedna Posted 17 Mar 2008 , 7:25am
post #14 of 35
Quote:
Originally Posted by yummymummy

That's weird, my last post didn't show up. Anyway, I used canned coconut milk, but I'm sure the fresh would work great as long as it's about the consistency of milk. You probably won't need to dilute it.

I use standard cupcakes, but I've seen the mini's used! icon_smile.gif





I posted something in the forums and it didnt show so I reposted again..It was there 3 times icon_redface.gif ..I felt so bad..
Edna

AKA_cupcakeshoppe Posted 17 Mar 2008 , 8:03am
post #15 of 35

okay... yummymummy this recipe is amazing! i love it!!! thanks so much!!!

yummymummy Posted 17 Mar 2008 , 12:53pm
post #16 of 35

Oh I'm so glad you like it! thumbs_up.gif Did you end up using the buttermilk? Not sure why you only got 16, maybe your pan yields bigger cupcakes than mine. Anyway, I can't wait to see pics of your bouquet! icon_biggrin.gif

AKA_cupcakeshoppe Posted 18 Mar 2008 , 1:40am
post #17 of 35

i used buttermilk. maybe the bouquet will have to wait... cause i ate some of it and my family did too. it was sooo good! icon_smile.gif

lovethecake Posted 18 Mar 2008 , 2:25am
post #18 of 35

I will make cupcake bouquets one day

I hope

lovethecake Posted 18 Mar 2008 , 2:28am
post #19 of 35

I will make cupcake bouquets one day

I hope

scootinby Posted 20 Mar 2008 , 2:41pm
post #20 of 35

I just done a easter cupcake basket with 14 cupcakes for my son's easter party @ school. Hope to add pic tommorrow! How much do I charge if someone would want one? I know what I have in supplies just not sure about what to charge per cupcake and time!!

Thanks

AKA_cupcakeshoppe Posted 20 Mar 2008 , 3:30pm
post #21 of 35

i won't be able to make mine in time for easter since i couldn't find the styrofoam balls anywhere. but i will definitely try this for mother's day icon_smile.gif

dulzuramagica Posted 12 Apr 2008 , 11:57am
post #22 of 35

sounds really good yummy thanxx 4 the recipe i look forward to trying it and getting cute little dome cakes icon_biggrin.gif

jen1977 Posted 12 Apr 2008 , 4:37pm
post #23 of 35

This recipe sounds great! I need to try it soon!

penguinprincess Posted 8 May 2008 , 5:44pm
post #24 of 35

Yummy mummy-- Sounds like this is a wonderful white cake recipe-- how big of a cake does it make?

AKA_cupcakeshoppe Posted 9 May 2008 , 3:48am
post #25 of 35

i haven't tried it out as a cake. but for cupcakes yummymummy said it makes 24 for her, and 15 for me when i tried it.

penguinprincess Posted 9 May 2008 , 3:09pm
post #26 of 35

thank you!

Dru329 Posted 9 May 2008 , 6:02pm
post #27 of 35

Good info icon_smile.gif

amylim Posted 7 Oct 2008 , 7:46am
post #28 of 35

Hi yummymummy, read so much about your basic white cake, must try it out. Just would like to know whether I can use butter instead of shortening. 2) Use only egg whites rite, not the whole egg 3) scoop the batter to 3/4 full in the cupcake liner rite. Thanks amylim

Quote:
Originally Posted by yummymummy

Here's the recipe I used for a Basic White Cake:

1 cup sugar
1/2 cup shortening
4 egg whites (not beaten)
1 tsp. almond flavoring ( I'm sure lemon would be fine!)
2 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or
1/4 cup evaporated milk diluted w/ 1/4 cup water

Cream sugar and shortening. Sift flour, then measure it out, and sift again w/ baking powder and salt. Add alternately w/ milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Incorporate egg whites one at a time. Bake in a 375 oven for about 20 min.

I got 23 cupcakes from this....But I recall a few being larger than others, so you could certainly get 24. This recipe has a really nice delicate flavor w/ the almond extract, but I bet the lemon would be scrumptious! icon_biggrin.gifthumbs_up.gif


AKA_cupcakeshoppe Posted 7 Oct 2008 , 2:23pm
post #29 of 35

hi amylim! i'm not yummymummy but i LOVE this recipe. I have used butter/margarine in place of the shortening and it worked perfectly. I have also used whole eggs instead of just the whites and it worked fine too. these dome up nicely as well and just really amazing. icon_smile.gif

asul Posted 6 May 2009 , 5:33am
post #30 of 35

Thanks for sharing the recipe with us yummy yummy. I can't wait to try it!

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