Spring Anenome Cupcakes { for Emily }
 
 
Ingredients
  • 12 Tender Lemon Cupcakes
  • 1 batch Perfect for Piping Buttercream Icing
  • Disposable piping bags (Wilton)
  • #104 piping tip
  • 1 container blackberries
  • poppyseeds
  • gel food colouring in pink and violet
  • small food grade paint brushed (also Wilton)
Instructions
  1. Once your cupcakes are fully cooled, they are now ready to assemble!
  2. { All of my baking supplies were purchased at Michael's, our local craft and hobby store. }
  3. Insert a #104 piping tip into a disposable icing bag.
  4. Tuck the bag open over your left hand. Using a spatula, heap a large scoop of frosting and scrape it into the bag, repeat again and it should be full. Secure the top with an elastic band. (Wilton makes some easy to use purple rubber bands.) This keeps the icing from coming out of the top. If you don't have an elastic, twist the top securely and fold it over to hold while you pipe.
  5. Turn the piping bag on a 45 angle and to the right, ensuring that the narrowest portion of the icing tip is on the outside of your cupcake, the wider portion is in the middle (or towards you). The narrow portion is what makes the crisp edges of the petal. With even pressure, squeeze the frosting out from the center then back to the center of the cupcake. Repeat, overlapping petals as you go. You should make about 7-9 petals on each cupcake.
  6. Cut the blackberry in half horizontally and place it cut side up in the center.
  7. Using a spoon or your fingers, sprinkle the poppy seeds, trying to keep them tucked around the blackberry so they resemble an anenome.
  8. When the cupcakes are done and the frosting has begun to set, you can begin painting the centers. I used a wee dob of gel and a damp/wet brush to dilute the food coloring somewhat.
  9. Gently pull the gel color from under the blackberry out. This isn't a "perfect" look, some icing will get on your brush, just rinse under the tap and keep going.
  10. Pink or purple anenomes can be painted.
Notes
Adapted from Martha Stewart
Recipe by Just a Smidgen at https://justasmidgen.com/2013/03/16/spring-anenome-cupcakes-for-emily/