Friday, August 17, 2018

Sunflower Cupcakes v2

Yield: 48 cupcakes

Ingredients

  • 2 boxes devil's food cake mix (15.25 oz. each), prepared according to package directions
  • 2 lbs. dark confectionery coating
  • 6-8 tbsp coconut oil (depending on how thin/thick you want the coating on the Oreos)
  • 55 Oreos
    • Even though you are only making 48 cupcakes, you'll mess up a few of these.  Making extra will allow for mistakes.  And if you don't mess up, then you can eat the extras.
  • Chocolate sprinkles
  • Buttercream Frosting
    • 2 cups butter, softened
    • 8-9 cups powdered sugar, divided
    • 2 tsp vanilla
    • 1/2 tsp salt
    • 2-4 tbsp heavy whipping cream, divided
    • 10 drops green gel food coloring
    • 35 drops yellow gel food coloring
    • 6 drops orange gel food coloring
  • Ladybugs
    • 55 red M&Ms
    • Black gel food coloring

Directions

  1. Prepare the cake mixes according to package directions.  Bake cupcakes according to package directions and cool on a wire rack.
  2. In a small saucepan, combine the confectionery coating and coconut oil.  Heat gradually over low until fully melted.  Stir frequently to combine.  Do not over heat -- go slow & low.
  3. Lay a sheet of waxed paper out on the counter top.  Take each Oreo cookie and dip one side into the chocolate, trying to cover the white filling.  Place uncoated-side-down on the wax paper.
  4. Buttercream Frosting
    1. To prepare the buttercream frosting, beat the butter in a stand mixer on medium speed for 3-4 minutes with the paddle attachment.  Add 7 cups of the powdered sugar and mix on low until it's fulled mixed in.
    2. Add the vanilla, salt, & 2 tbsp whipping cream and beat on medium for 3 minutes.
    3. Add additional powdered sugar or whipping cream to adjust the consistency.
    4. Take 1 cup of the frosting from the mixing bowl.  Mix in the green food coloring to turn it into green frosting
    5. With the remaining frosting (still in the mixing bowl), add the yellow and orange food coloring and mix well.
  5. Ladybugs
    1. Squirt a small amount of black food coloring onto a paper plate.  Be careful not to get it everywhere, because it will stain... everything?
    2. Using a size #00 paintbrush, paint a line down the center of a red M&M ('m' side down).  Next, paint a small semi-circle on the end of one side of that line.  Finally, put 3-4 dots on each side of the line.
    3. Repeat for all the remaining ladybugs.
  6. Assembly
    1. For each cupcake, place a small dab of melted chocolate onto the top of the cake.  Take an Oreo and dip the bare side into the chocolate, and then place on top of the cupcake, freshly-dipped side up.
    2. Before the chocolate sets, sprinkle on some chocolate sprinkles.
    3. Let stand until the chocolate has set.
    4. Using a Wilton tip #352, pipe yellow frosting around the sides of the cupcake in the shape of pedals.  Depending on exact size, you should expect to do 2-3 rows of pedals.
    5. Again using a Wilton tip #352, pipe green frosting into leaves in 2-3 spots along the base, below the yellow pedals.
    6. To position the ladybug, place a small dab of chocolate on the underside.  Gently place on top of the cupcake.
  7. Eat!
Adapted from Bird on a Cake, Savory Sweet Life, Sally's Baking Addiction, eHow, and Instructables.



















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