Fall Flowers Cupcakes
What you'll need
Dawn Exceptional® Baker’s Request™ White Cake Mix (00499865)
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Water
Dawn White Buttercreme Style Icing (02434356)
Chefmaster® Burgundy Wine Liqua-Gel (02333897)
Chefmaster® Buckeye Brown Liqua-Gel (02333855)
Chefmaster® Leaf Green Liqua-Gel (02333813)
Chefmaster® Sunset Orange Liqua-Gel (02333871)
Chefmaster® Golden Yellow Liqua-Gel (02334415)
Dawn Exceptional® Extra-Rich Flavor Chocolatey Chocolate Buttercreme Style Icing (02434372)
Mona Lisa® Milk Chocolate Crispearls™ (02456532)
Directions
Working Method
Line conventialnal size cupcake pan with paper lines. Mix cake according to manufacturer's instructions then use a #16 blue scoop to deposit 1.5 oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched, let cupcakes cool completely. Using white buttercreme, mix fall color palette including burnt orange, muted green, burgundy, off white, and light yellow. Decorate cupcakes in flower designs.
White Cake, Buttercreme, Buttercream, Burgundy Wine, Brown, Green, Orange, Yellow, Chocolate, Crispearls, Cupcake
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Fall Flowers Cupcakes
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