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Hibiscus Flower Cupcakes

An impressive, creative vanilla cupcake recipe topped with ultra-realistic, buttercream-piped hibiscus flowers, perfect for summer parties.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 1 tsp pure vanilla extract
Italian Meringue Buttercream
  • 1 cup granulated sugar
  • 0.25 cup water
  • 3 large egg whites room temperature
  • 1.5 cups unsalted butter softened and cut into chunks
  • 1 tsp pure vanilla extract
  • Gel food coloring deep pink, yellow, peach

Equipment

  • Standard muffin tin
  • Mixing bowls
  • Whisk
  • Piping bags
  • Rose petal nozzle (e.g., #104, #121)

Method
 

  1. Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners.
  2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in the eggs one at a time, followed by the vanilla extract.
  4. Alternately add the dry ingredients and whole milk, mixing just until combined.
  5. Divide batter among 12 liners and bake for 18-20 minutes. Cool completely on a wire rack.
  6. Prepare the Italian Meringue Buttercream by whipping egg whites to stiff peaks while boiling sugar and water to 240°F (115°C). Slowly whip the hot syrup into the meringue until cool.
  7. Switch to paddle and mix in softened butter chunks until smooth. Stir in vanilla. Divide and color buttercream.
  8. Fit a piping bag with a rose petal nozzle. Pipe five petals for each hibiscus flower, overlapping them naturally, and finish with delicate yellow stamen. Place on cooled cupcakes.

Notes

Italian Meringue Buttercream is extremely stable and perfect for intricate floral piping. It holds colors well and does not crust quickly. Rinsing your mixing bowl and whisk with a bit of lemon juice ensures they are fat-free for the best meringue.