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A vase filled with cupcakes coloured pink and yellow like roses Tried & Tested

Cupcake bouquet

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3.429 stars based on 7 ratings

This is such a beautiful gift for your mum or grandmother. It takes a bit of time but is not difficult and is well worth the effort. Before you begin make sure you have an 18cm  polystyrene ball, 24 wooden lollypop sticks and a small bucket or vase that the polystyrene ball will sit securely in. If you can, bake the cupcakes the day before.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

For the cupcakes

For the buttercream

  • 400g 14⅛ oz Butter (unsalted)
  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • ½tsp ½tsp Lemon extract (we use Nielsen-Massey) Lemon extract
  • ½tsp ½tsp Rose water (we use Nielsen-Massey) Rose water
  • Yellow food colouring
  • Pink food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (160°C fan, gas mark 4). Line 2 cup cake trays with 24 paper cupcake cases.

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 300g 10⅝ oz Butter (unsalted)
    • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 6 6 Egg(s) (free range) beaten
  3. Classic mode Step 3

    Stir in the flour and vanilla extract until smooth.

    Ingredients for this step

  4. Classic mode Step 4

    Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow the cupcakes to cool completely. They are best made the day before if possible.

  5. Classic mode Step 5

    To make the buttercreams, mix 200g of the softened butter with 250g of icing sugar in two separate bowls until smooth. In one bowl add 1/2 teaspoon of lemon extract and a few drops of yellow food colouring, in the other bowl add 1/2 teaspoon of rose water and a few drops of pink food colouring.

    Ingredients for this step

    • 400g 14⅛ oz Butter (unsalted)
    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • ½tsp ½tsp Lemon extract (we use Nielsen-Massey) Lemon extract
    • Yellow food colouring
    • ½tsp ½tsp Rose water (we use Nielsen-Massey) Rose water
    • Pink food colouring
  6. Classic mode Step 6

    Place each butter cream in a large piping bag fitted with a large star shaped nozzle.

  7. Classic mode Step 7

    Place the polystyrene ball into the bucket or vase and push down firmly so that it sits securely and the bucket is cutting into the ball to hold it in place. Make a little slit with the point of a knife in the base of each cupcake case and insert a wooden lollypop stick into the cake. Push the lollypop stick into the polystyrene ball, and start arranging the cakes first in a circle around the edge of the bucket, then another circle of cakes on top until all the ball is covered. You may not need all the cakes.

  8. Classic mode Step 8

    Pipe the cakes with a swirl of butter cream on each cake to make it look like a rose.

  9. Classic mode Step 9

    Cut small squares of green tissue paper , bring up all 4 corners to make a scrunch of paper and push in between the cakes.

  10. Classic mode Step 10

    Keep the bouquet in a cold place and serve within 1 day. Wrap in cellophane when the icing has dried and tie with a ribbon if desired.