Cactus Cupcakes

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I recently held a DIY succulent bar workshop, and it was so much fun! Each person got to decorate their own terrarium, and then pick a few different succulents to go inside! We had all the fixings for decoration, and we all had such a blast! Check out the post from our fun succulent bar here. But every party can not happen with out some delicious food and drinks. So i thought what would could we have…..how about some adorable cactus themed cupcakes! So That’s what I did!

I had a lot of fun making these cute little cupcakes. I wanted them to look like they fit it with everything else! I made just a normal chocolate cake (recipe at the bottom) and iced them with milk chocolate icing. After crushing a pack of oreos in my food processor, I then rolled the cupcakes in the oreos so it looked like dirt! Then I cut out catci out of cardstock and topped each cupcake with one! That is it!! You could do this with any flower really! I saw some that were made out of icing, but I wanted to save time and go a bit simpler for this event. You can find free print offs on Pinterest which will make it easier for you! That’s it! I’d love to see your ideas! Or hear your suggestions! Comment Below! And always have fun!!!

xoxo-Abbey

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
ICING
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powderDIRECTIONS
Preheat the oven to 350 degrees F. Divide into cupcake tins, bake 19 min, or until toothpick comes out clean.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
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