How to make Cupcake Bouquet

Portion size: 50 pieces

Ingredients

Yellow cake:

• 570 grams of wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 180 grams of butter / margarine, remove from the refrigerator 2 hours before
• 350 grams of granulated sugar
• 5 eggs, remove from the refrigerator 2 hours before
• 250 cc of liquid milk
• 2 teaspoons vanilla extract

Vanilla buttercream:

• 90 grams of butter / margarine
• 675 grams of granulated sugar
• 1 teaspoon vanilla extract
• 75 cc of liquid milk

Complement:

• 50 pieces puncture sate
• 250 grams of sweets
• 10 pieces of plastic cups decorated
• 10 pieces of colorful ribbon, size 30 cm

How to make

Yellow cake: Mix flour, baking powder, and salt, mix well, then sieve and set aside.

Prepare a large bowl, put the butter, then lightly beaten with a mixer.

Enter a little sugar while continuing to be shaken up to white, then enter the eggs one at a time while continuing to be shaken until smooth and fluffy.

Enter the last flour mixture and liquid milk alternately in small increments, stirring constantly until blended, then add vanilla extract and stir well.

Prepare a mini muffin pan 50 pieces, spread with a little butter, sprinkle with a little flour, then pour batter into each pan, bake in the oven (180 degrees Celsius, 10 minutes) until cooked, remove and let cool.

Vanilla buttercream: heat water until boiling, then place the heat-resistant plate, put butter on it, allow it to melt, remove and let cool for 5 minutes.

Combine butter and sugar, beat with mixer until blended, then add vanilla extract and milk-spoonful spoonful of liquid, shake until blended and fluffy, remove, set aside.

Spread each cupcake with vanilla buttercream, then decorated it with an assortment of sweets to taste, allow it to freeze frosting.

Plugs of each cupcake, then place every 5 skewers of fruit cupcake into a plastic cup decorated, tie each glass with a piece of ribbon