Wow Everyone With This Red, White and Blue Cupcake Bouquet Recipe That Will Make a Stunning Finale To Your Celebration
A sweet salute to our brave heroes
I’m a huge fan of cupcakes. Talk about the perfect handheld treat — they satisfy a dessert craving with just a few bites! Plus, they can turn any gathering into a celebration. And for Memorial Day we’ve transformed these delights into a patriotic centerpiece that pays tribute to our brave heroes. This Red, White and Blue Cupcake Bouquet recipe says “I love America” in the sweetest way. Extra-rich red velvet cupcakes topped with bakeshop-beautiful buttercream roses are guaranteed to win raves.
We combine cake mix with chocolate pudding to whip up the batter. This ensures the finished baked goods turn out super moist and deliciously fudgy. Plus, the colorful flowers couldn’t be easier to create. Simply follow along with our step-by-step instructions to decorate and get ready for oohs and aahs! We promise no one will be able to resist plucking off a bloom and sinking their teeth into a mouthful of pure bliss. Give this wow-worthy salute a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 1/3 c. butter, at room temp.
- 1 (16.5 oz.) pkg. red velvet cake mix
- 1 (3.9 oz.) pkg. instant chocolate pudding mix
- 1 1/4 c. buttermilk
- 3 eggs
- 6 c. confectioners' sugar
- 2 tbsp. milk
- 1 tbsp. vanilla extract
- No-taste red and royal blue concentrated food colorings
- Star lollipops (optional)
Instructions
PrintHeat oven to 350°F. Line 18 muffin cups with cupcake liners. Melt 1/3 cup butter. On low speed, beat red velvet cake mix, chocolate pudding mix, buttermilk, eggs and melted butter until just combined; on medium speed, beat 2 min. more. Divide batter among liners. Bake 20–22 min., until toothpick inserted into centers comes out clean. Cool 10 min. Transfer from pans to racks and cool completely.
On medium-high speed, beat remaining butter 2 min. or until fluffy. On low speed, gradually beat in confectioners’ sugar, then milk and vanilla. On medium-high speed, beat until fluffy. In separate bowls, tint 1 1/2 cups frosting red and 11/2 cups frosting blue with food colorings, leaving remaining 1 1/2 cups frosting white. Transfer 3/4 cup red, 3/4 cup blue and 3/4 white frostings to separate pastry bags fitted with rose tips (Wilton #104); reserve. Transfer each of remaining frostings to separate plastic food storage bags. Decorate cupcakes as described below.
Fill bottom of bowl with pebbles. Cut foam to fit into bowl with top extending 3" above edge; cover foam with plastic wrap. Fit into bowl; cover with flattened cupcake liners. Use skewer to poke hole through liner in center of each decorated cupcake. Insert flat end of skewer into hole halfway through cupcake. Insert skewered cupcakes into foam, cutting so cupcakes rest against foam. If desired, insert star lollipops.
For closed roses: Hold pastry bag with wider opening of tip touching cupcake center and narrow end pointing at a 45-degree angle toward center; turn cupcake as you pipe petals.
For open roses: Hold pastry bag as instructed for closed petals, except angle narrow end of rose tip more outward. Pipe petals in short strokes around cupcake to cover entire top.
For two-toned petals: Squeeze separate storage bags of red frosting and white frosting side by side into pastry bag with rose tip. Repeat with blue frosting and remaining white frosting.
Nutrition
- Calories: 540
- Total Fat: 26 gram
- Saturated Fat: 16 gram
- Protein: 3 gram
- Carbohydrates: 76 gram
- Fiber: 1 gram
- Cholesterol: 95 mg
- Sugar: 60 gram
- Sodium: 330 mg
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