Description
Delight in these beautiful Hydrangea Cupcakes featuring moist vanilla cupcakes filled with tangy lemon curd and topped with a stunning two-tone buttercream frosting piped to resemble hydrangea flowers. Perfect for special occasions and garden-themed celebrations, these cupcakes combine classic flavors with artistic decoration.
Ingredients
Cupcake Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 drop gel food coloring
Buttercream Frosting Ingredients
- 3/4 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1-2 drops pink gel food coloring
Additional
- Prepared Lemon Curd for filling
- Optional: edible pearls or powdered sugar for decoration
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and line a muffin tin with paper liners to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and flavor.
- Combine Wet Ingredients: In a separate bowl, combine the sour cream, eggs, vanilla extract, and 1 drop of gel food coloring, mixing gently to incorporate the color and flavor.
- Mix Batter: Add the wet mixture to the dry ingredients and mix on medium speed for 30 seconds to one minute until the batter is smooth and creamy; avoid overmixing to keep cupcakes tender.
- Fill and Bake: Divide the batter evenly among the muffin liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare Cupcake Centers: Once cooled, use a spoon or melon baller to scoop a small hole from the top center of each cupcake. Fill each hole with prepared lemon curd for a burst of citrus flavor.
- Make Buttercream Frosting: Beat the room temperature butter at high speed for 2 minutes until creamy. Add half of the powdered sugar and beat starting on low speed, gradually increasing to high until combined.
- Finish Frosting: Add the remaining powdered sugar and salt, beat on high until smooth. Mix in milk and vanilla extract and beat for 3-4 minutes until the frosting is fluffy and smooth.
- Create Two-Tone Frosting: Divide the frosting into two bowls. Add 1-2 drops of pink food coloring to one bowl and stir until the color is soft pink.
- Prepare Frosting Bag: Lay a long piece of plastic wrap on a flat surface. Place a large scoop of pink frosting in a line on one side of the plastic wrap and a scoop of white frosting directly beside it. Roll the plastic wrap tightly around the frosting and twist the end to seal. Insert this tightly rolled frosting into a piping bag fitted with a large 2D or closed star tip.
- Pipe Hydrangea Flowers: Hold the piping bag upright and apply even pressure to pipe small star-shaped dollops closely together across the cupcake top, working in a circular pattern until the surface is fully covered and resembles hydrangea blooms. Add a slight twist as you lift the tip to create distinct petals.
- Decorate: Optional: embellish cupcakes with edible pearls or lightly dust with powdered sugar to mimic dew drops for an elegant finishing touch.
Notes
- Do not overmix cupcake batter to maintain moist and tender cupcakes.
- Allow cupcakes to cool completely before filling and frosting to prevent melting or sliding.
- Use gel food coloring to achieve vibrant colors without altering frosting consistency.
- For best results, pipe frosting in a cool environment to keep buttercream firm.
- Lemon curd can be homemade or store-bought depending on preference and convenience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
