Please wait, the site is loading...

Cupcake flowerpot bouquet


Serves: 18
timePrep time: 1 hr 20 mins
timeTotal time:
Cupcake flowerpot bouquet
Photograph by Kris Kirkham

Cupcake flowerpot bouquet


Serves: 18
timePrep time: 1 hr 20 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
445Kcal
Fat
25gr
Saturates
14gr
Carbs
51gr
Sugars
42gr
Fibre
0gr
Protein
4gr
Salt
0.5gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • 250g soft butter
  • 250g caster sugar
  • 5 medium eggs, beaten
  • 225g self-raising flour
  • 50g pistachio kernels
  • ½ tsp baking powder
  • grated zest and juice of 1 lime
For the icing
  • 225g soft unsalted butter
  • 500g icing sugar
  • ¼-½ tsp rose water extract (we used Nielsen-Massey)
  • 1 tube Dr Oetker pink gel food colour

Step by step

Get ahead
Open-freeze the iced cupcakes on a tray, then transfer to a lidded box once frozen and keep for up to 1 month in the freezer. The iced cakes will keep for 2-3 days in a cake tin if you want to prepare them ahead of assembling the flowerpot.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 cupcake trays or muffin tins with 18 white paper cupcake cases.
  2. Put the butter and sugar in the bowl of an electric mixer and beat until pale, light and creamy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. Grind the pistachios to a powder in a small food processor.
  3. Stir the flour, pistachios, baking powder and lime zest and juice into the mixture and beat until smooth. Divide the mixture between the cupcake cases.
  4. Bake for 20-25 minutes until golden brown, risen and just firm to the touch. Cool in the tin for 5 minutes before transferring to a wire rack to finish cooling.
  5. Make the icing by beating the butter and icing sugar with 1-2 teaspoons boiling water for 3-4 minutes until creamy and smooth, with a piping consistency that will hold its shape. Add ¼ teaspoon rose water (take care, as it is very intense), then adjust to taste.
  6. Snip off the end of a piping bag and fit the piping nozzle. Using the end of the tube of food colouring, paint a stripe of colouring up either side of the piping bag (make sure you keep a little colouring in the tube for tinting the rose cupcake icing), then fill the bag with half the icing for the hydrangea cupcakes. Pipe lots of small stars all over the surface of half of the cupcakes to make these.
  7. Squeeze any icing that is left in the piping bag back into the bowl, then add a little extra colouring to tint all the icing pale pink, mixing the colour through evenly. Add a little more boiling water, if needed, to give a softer piping consistency, then spoon into the same piping bag. Holding the piping bag so that the nozzle points directly down and, starting in the middle of each remaining cupcake, pipe a swirl of buttercream to make a rose that covers the top of the cake. You can now chill all the cupcakes for half an hour to help the icing set firm, if you wish.
  8. Trim the ends off the herb sprigs and stand the herbs in a glass of cold water so the stems stiffen as much as possible. To assemble the bouquet, first put something in the base of the flowerpot or bucket to weigh it down if the container is lightweight. Sit the polystyrene ball in the top of the flowerpot, pushing it down well to make sure it is secure – you can also use some tape to hold it steady. Starting at the centre top of the polystyrene ball, insert 3 cocktail sticks about halfway into the ball, keeping them quite close together. Now gently push a cupcake onto the cocktail sticks, which will hold the cake in place. Repeat all over the polystyrene ball, working to keep it balanced, spacing the cupcakes out evenly.
  9. Use the herbs to fill the gaps in between the cupcakes (if preparing ahead, add the herbs just before serving). Use a cocktail stick or skewer to make a hole first, then stick a herb sprig into the hole, adding different herbs randomly all over. Take care not to brush against the icing as you work.
Chef quote
Make this for the ultimate ‘ta-dah!’ moment and watch everyone do a double-take

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years