How to make Oreo sunflower cupcakes Mirror Online

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Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula. Mix in 2 eggs, one at a time. Add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla.

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Instructions. Bake cupcakes per recipe in a cupcake pan and cool completely on a wire rack. In a large bowl, make the frosting using an electric mixer. Mix in yellow food coloring until the frosting reaches a deep yellow color. Place frosting in a piping bag with a Wilton Tip #70 (leaf tip) to make the petals.

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Specialties: Specializing in a wide variety of cupcakes and custom cakes. We recently added edible fruit bouquets! We make mini desserts such as lemon squares and our delicious brownies!We create unique and exciting cupcake scapes for any occasion. Whether you are having a birthday party, wedding, baby shower, bridal shower, corporate event, etc. you can be sure our cupcakes and displays are.

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Bake cupcakes per recipe on box and cool completely. In a bowl mix white frosting with yellow food coloring to make a deep yellow color. Place frosting in piping bag with a Wilton #70 tip to make the petals. Place a small dab of frosting directly in the center of the cupcake and place the mini Oreo on top.

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Level the top of the cupcakes (if domed) with a serrated knife. Apply a thin layer of green icing with a palette knife. Make sure the cupcakes are well covered with a smooth coat of green buttercream. Piping the sunflower petals. Fit the leaf tip number 352 into a piping bag and fill it with the yellow icing.

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Step 2: Pick out he red m&ms. Dip you tiny paintbrush into a little black food coloring. Paint the little head and draw a line down the middle of the back. Then make a few dots and both sides of the the line. Voila, you have a cute little ladybug. Cut off the dome of all of your cupcakes. Pipe a little icing to keep the oreo in place.

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Oreo sunflower cupcakes are made with a cookie or chocolate middle which form the seeds part of this yellow flower. See how to make Oreo sunflower cupcakes and how easy it is. These fun treats can make wonderful homemade eats or gifts for Easter, Spring or anytime you want to give someone some bright sunshine in their day. Make these sweet sunshine edibles today. These cupcake designs are made.

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7. Pipe a swirl in between each sunflower. 8. Top the cake with one large Oreo sunflower (3-layer flower), one standard Oreo sunflower (2-layer flower), and one Wilton Royal Icing Sunflower. Use white frosting to secure to top with gentle pressure. 9. Finish by piping dots on top of each layer at the perimeter edge.

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To help center each flower take one Oreo and lightly press it into the frosting just enough to make an impression. This is the ridge that the third layer of petals will go on. Place one mini Oreo in the center of each cupcake to be the sunflowers center. Squeeze pull and let go. ½ cup of green frosting.

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Directions for the cake. Mix all ingredients together until smooth. Place cupcake liners into pan and scoop cake mix into the liners with a food scoop. Or fill 2/3 of the way full. This will make about 22-24 cupcakes. Bake at 350 degrees F for 15 minutes or until toothpick inserted in the center comes out clean.

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1 box vanilla cake mix, plus ingredients called for on box; 1 c. (2 sticks) butter, softened; 6 c. powdered sugar; 1 tsp. pure vanilla extract; Pinch kosher salt; 1/4 c. heavy cream; Yellow food.

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Line 33 muffin cups with paper liners, then place one Oreo in the bottom of each. Set aside. 2. In a small bowl, combine flour, baking powder and salt. Set aside. 3. Place remaining full size Oreos in a ziplock bag and smash them, or drop them in the food processor or blender to make large crumbs and small chunks. Set aside.

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Instructions. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add 5 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.

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Fill each cupcake liner ⅔ full (using a large cookie scoop to transfer the batter into the cupcake liners makes this a quick and easy process). Bake for 16-23 minutes, or until a toothpick inserted comes out clean.

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5. To decorate the cooled cupcakes, spread a little green buttercream on the top of each, and stick an Oreo in the middle of each. Fill a leaf nozzle-tipped piping bag with the yellow buttercream, and pipe around the Oreos, creating three layers of spikes as the petals. Finally, use a little leftover buttercream to stick your ladybirds on top.

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Preheat oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners and set aside. In a medium bowl whisk together flour, baking soda, salt, and cocoa powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and granulated sugar.