These adorable cupcakes will bring a smile to anyone’s face. You could use fancy chocolate melting wafers for the flowers but this short-cut recipe uses white chocolate chips with vegetable shortening to make the petals. Once you’ve mastered the basic daisy cupcakes, you can experiment with other candies and treats to make all different types of flowers.
- 1 box (18.25 ounces) Duncan Hines Moist Deluxe Yellow Cake Mix
- 1 bag (12 ounces) white chocolate chips
- 2 tablespoons vegetable shortening
- 1 can (16 ounces) Duncan Hines Creamy Home-Style Classic Vanilla Frosting
- 1 cup lemon curd
- Yellow food coloring
- Line 3 cookie sheets with wax paper. Place the chocolate chips and the vegetable shortening in a microwave proof bowl. Microwave the mixture, stirring frequently, until smooth, about 1 minute. Spoon some of the melted chocolate into a resealable bag. Snip a very small corner from the bag and pipe 2 inch long tapered petal shapes with the melted chocolate on the wax paper lined cookie sheets, about 1/2 inch apart. Fill each lined cookie sheet with the petals, adding more chocolate when necessary. (you will need about 12 petals per cupcake) Transfer the pans to the refrigerator until set, about 5 minutes. Petals can be made in advance up to 1 week and kept in an airtight container in a cool place.
- Preheat the oven to 350°F. Line 24 muffin cups with paper liners in each cup. Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, 18 to 21 minutes. Transfer the cupcakes to a wire rack and cool completely.
- Spread the top of the cooled cupcakes with the vanilla frosting and make smooth. Peel the chocolate petals from the wax paper. Insert the small end of the petals into the cupcake almost in the center. Arrange about 12 petals, close together, per cupcake to make the flower shapes.
- Tint the lemon curd with ithe yellow food coloring to make a bright yellow. Spoon the lemon curd into a resealable bag and seal the bag.
- Snip a small corner from the bag and pipe a circle of lemon curd in the center of the flower. Repeat with the remaining cupcakes.
Please log in or sign up to write a review or discussion.
No Rating
tipmasses (1 discussion) on Dec 2, 2011 at 11:50 AM
these look so good!! will have to make some myself!!
No Rating
sassyone04979 (2 discussions) on Nov 23, 2011 at 04:41 AM
i never heard of lemon curd, what is that and where do i find this please.
No Rating
hondamama3 (1 discussion) on Apr 30, 2011 at 08:33 PM
I'm going to try these cupcakes for Pastor Appreciation Day , at my church, wish me luck . They look so great !!!!!!!!!!
No Rating
conniej63 (1 discussion) on Apr 21, 2011 at 04:57 PM
Going to make these for Easter, using pink, white and blue melting chocolates! Wish me luck!
No Rating
Debbie54 (1 discussion) on Jan 29, 2011 at 07:11 PM
I love to make cupcakes for the girls at work...the only problem is getting them to the workplace without them falling over or sticking toeach other. What is the best way to tranport them???
Comment by: sotang412 (2 discussions) on Apr 18, 2011 at 03:59 PM
I would try spacing them out or using a cupcake traveler container.
Comment by: Wyldemom3 (no discussions) on Jun 27, 2011 at 12:33 AM
A friend of mine uses a box, and puts a little frosting on the bottom of each cupcake. It works like glue and keeps the cupcakes from falling over or bumping into each other! Works like a charm! :)
Comment by: Lori Borrowman (1 discussion) on Jan 17, 2012 at 10:26 AM
when I have something so unusual in size like this cupcake I get a cardbord and cut out circles for better spacing then put stacks (underneath) in the corners with the cut out pieces to get the height I want. Then travel them in a box:)
Rating:
kellyq (2 discussions) on May 13, 2010 at 08:43 AM
Fun for spring and summer! Easy to pipe the chocolate into petals - make each petal individually, and after the cupcakes are frosted, just push one end into the frosting, leaving room in the middle for the yellow center. If my cupcakes were lemon, I would love the lemon curd - for the vanilla cupcakes, I tinted some of the remaining frosting just used. Yum!
Rating:
dmerts (1 discussion) on May 12, 2010 at 08:06 PM
I also like these cupcakes - however when making the leaves are you using a tip of any kind - are the leave together at the center part - also how are they lifted since when you make them they are flat.
Rating:
zthacher (11 discussions) on May 5, 2010 at 02:59 PM
These look incredible, and I bet they're not that hard to make. I can't wait to try them!
