Name: Succulent Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 box vanilla cake mix, plus ingredients called for on box -; 1 c. (2 sticks) butter, softened -; 4 c. powdered sugar -; 1 tsp. pure vanilla extract -; 1/4 c. heavy cream -; Pinch of kosher salt -; Green, brown, blue, yellow, and violet food coloring -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Succulent Cupcakes

1. 1 box vanilla cake mix, plus ingredients called for on box -

2. 1 c. (2 sticks) butter, softened -

3. 4 c. powdered sugar -

4. 1 tsp. pure vanilla extract -

5. 1/4 c. heavy cream -

6. Pinch of kosher salt -

7. Green, brown, blue, yellow, and violet food coloring -

How to cook deliciously - Succulent Cupcakes

1. Stage

Make cupcakes: Preheat oven to 350° and line two muffin tins with 18 liners. Prepare vanilla cake batter according to package instructions and fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cool.

2. Stage

Meanwhile make frosting: In a large bowl using a hand mixer (or in bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined.

3. Stage

Divide buttercream into three bowls. To make forest green, use 5 drops green and 4 drops brown. To make teal, use 3 drops blue and 1 drop yellow. To make purple, use 3 drops violet. Transfer buttercream into three piping bags fitted with the leaf tip.

4. Stage

Peel off cupcake liners and place cupcakes into flower pot cupcake molds, then pipe leaves around edge of cupcake, slightly overlapping each other. Move in one layer and pipe another circle of leaves, letting them slightly fall over the first layer. Continue until cupcake is frosted.