Hydrangea Cupcakes

Directions

• Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Set aside.
• In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate larger bowl, whisk together the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs and vanilla extract to the butter mixture. Whisk until everything is evenly incorporated.
• Alternating between the flour mixture and the buttermilk, add a little at a time to the butter mixture starting and ending with the dry ingredients mixing between each addition.
• Mix until the batter is smooth. Use a silicone spatula to scrape down the sides of the bowl to ensure that everything is evenly distributed.
• Scoop and fill the prepared cupcake pans filling each one about ¾ of the way full.
• Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean and the tops are a very light golden color.
• Allow the cupcakes to cool completely on a wire rack.
• To make the buttercream, cream together the butter confectioner’s sugar until smooth. Slowly add in the heavy cream 1 Tbsp at a time.
• Once the mixture is nice and smooth and creamy, add in the vanilla and salt.
• Divide the buttercream into separate bowls according to how many colors you need to replicate your flowers .Add a small amount of food dye for each color you need. A little goes a long way so start with a small amount and add more if needed.
• Transfer the buttercream to piping bags fit with a large star tip. For replicating hydrangea cupcakes, scoop the white buttercream and colored buttercream together alternating between each color added to the piping bag.
• Once the cupcakes are completely cooled, piped individual dollops of buttercream with your star tip starting on the outside working your way inward of the cupcake covering the entire top.
• Repeat this process for each cupcake. Feel free to add green leaves on these as well.
• Enjoy!