Red Velvet Cupcake Bouquet

Red Velvet Cupcake Bouquet



– 1 ¼ cup (170g) flour

– 2 tbsp cornstarch (optional but recommended!)

– 2 tbsp cocoa powder

– ½ tsp baking powder

– ¼ tsp baking soda

– ½ tsp salt

– 6 tbsp butter, softened

– 2 tbsp vegetable oil

– 1 cup (201g) sugar 1 egg + 1 egg yolk

– ½ tsp vanilla extract

– ¼ tsp white vinegar

– ½ cup (118 ml)buttermilk

– ½ tbsp red food coloring


1. Preheat oven to 350º F (180ºC) and line a cupcake pan with 12 cupcake liners

2. In a medium howl, sift in the flour, baking powder, baking soda, cornstarch, cocoa powder and salt.

3. Whisk together and set aside.

4. In a large bowl, add butter, oil and sugar.

5. Use an electric mixer or whisk to cream until pale and fluffy.

6. Add the eggs, vanilla extract and vinegar and whisk until the mixture is homogeneous and thick.

7. Add the food coloring and whip until the color is well distributed.

8. Add in extra coloring to achieve the desired color. Gel food coloring is highly recommended because of the stronger color but liquid coloring works too!

9. Add the dry ingredients and whisk until just combined, taking care not to overmix. The batter should be creamy and thick.

10. Divide the batter evenly into the 12 cupcake liners and bake for 15-17 minutes, or until a toothpick is inserted in the center and it comes out clean. Make sure not to overbake or else the texture is going to be really dry. Allow the cupcakes to cool completely before frosting. 

11. After the cupcakes have cooled, add frosting of choice into a piping bag fitted with a star tip (either open or closed star tip should work!) Pipe a rosette on each of the cupcakes by starting at the center and applying constant pressure to prevent the frosting from breaking. Add two layers to give the cupcake extra height if desired 

To assemble the bouquet:

1. Take a foam sphere (can be found at any local craft store, online or the dollar store!) and fit it in a container that is slightly larger than the sphere. Use a strong glue or tape if desired to hold in place.

2. Pierce a toothpick at the back of each cupcake and push into the sphere. Repeat with all of the cupcakes until the sphere has been covered with cupcakes. If one toothpick is too flimsy, add some additional toothpicks to hold the cupcakes in place better. If there are spaces in between each cupcake, fill them by crumpling small pieces of parchment paper or green tissue and fitting it into the gaps.

3. Serve immediately or refrigerate for 30 minutes-1 hour to allow the frosting to set.


Enjoy 🙂

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