"Too pretty to eat love playing with Korean buttercream... Quietly admiring it before going on the blog! "
Floral Korean Buttercream Cupcakes
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From figmentbelly
A lot of Korean bakeries use this sweet butter cream to decorate cakes and you will see elaborate beautiful flowers made with this cream. They are absolutely gorgeous!
RECIPE:
Ingredients
Cupcakes (makes 10)
125g granulated sugar
125g butter, room temperature
1t vanilla extract
2 eggs
125g self-raising flower
2T milk
Swiss Meringue Buttercream
7 egg whites, room temperature
350g granulated sugar
455g unsalted butter, room temperature, cut into cubes
2t vanilla extract
pinch of salt
Gel Paste
- green, pink, red
Method
- Preheat oven to 375F
- Line a muffin pan with 10 cupcake liners
- Beat butter and sugar using a paddle attachment until light and fluffy
- Beat in eggs one at a time, once incorporated, add milk and vanilla
- Once smooth, gradually add flour and salt
- Once fully combined, pour evenly among cupcake liners
- Bake for 10 mins until golden
- Cool on wire rack
Swiss Meringue Buttercream
- Whisk whites and sugar over a double boiler until it reaches 130F
- Pour into stand mixer and beat using a whisk attachment on medium high speed until stiff peaks are reached
- Decrease the speed to medium and continue to whip for 10 mins until cooled
- Switch to a paddle attachment, and on low speed, slowly add each butter cube until each one is fully incorporated
- Add vanilla and salt
- Continue to beat for 3-4 mins on high until fluffy
- Tint colours with green, pink, red
Buttercream Flowers
Ranunculus
- Using a small rose petal tip, pipe green buttercream ranunculus
Fantasy Flowers
- Using a round tip of 1, pipe red buttercream stamens in a bulb
- Using a small rose petal tip, pipe round borders for each layer around the bulb, reversing the piping direction for each layer
Assemble
- Using a small star tip, pipe green buttercream on the base, and "mountains" for three flowers
- Place three flowers in the middle on top of the piped mountains
- Using a round tip 1 or 2, pipe small red berry clusters
Ingredients
Cupcakes (makes 10)
125g granulated sugar
125g butter, room temperature
1t vanilla extract
2 eggs
125g self-raising flower
2T milk
Swiss Meringue Buttercream
7 egg whites, room temperature
350g granulated sugar
455g unsalted butter, room temperature, cut into cubes
2t vanilla extract
pinch of salt
Gel Paste
- green, pink, red
Method
- Preheat oven to 375F
- Line a muffin pan with 10 cupcake liners
- Beat butter and sugar using a paddle attachment until light and fluffy
- Beat in eggs one at a time, once incorporated, add milk and vanilla
- Once smooth, gradually add flour and salt
- Once fully combined, pour evenly among cupcake liners
- Bake for 10 mins until golden
- Cool on wire rack
Swiss Meringue Buttercream
- Whisk whites and sugar over a double boiler until it reaches 130F
- Pour into stand mixer and beat using a whisk attachment on medium high speed until stiff peaks are reached
- Decrease the speed to medium and continue to whip for 10 mins until cooled
- Switch to a paddle attachment, and on low speed, slowly add each butter cube until each one is fully incorporated
- Add vanilla and salt
- Continue to beat for 3-4 mins on high until fluffy
- Tint colours with green, pink, red
Buttercream Flowers
Ranunculus
- Using a small rose petal tip, pipe green buttercream ranunculus
Fantasy Flowers
- Using a round tip of 1, pipe red buttercream stamens in a bulb
- Using a small rose petal tip, pipe round borders for each layer around the bulb, reversing the piping direction for each layer
Assemble
- Using a small star tip, pipe green buttercream on the base, and "mountains" for three flowers
- Place three flowers in the middle on top of the piped mountains
- Using a round tip 1 or 2, pipe small red berry clusters