Hydrangea Cupcakes with Crusting Buttercream
 
 
Ingredients
  • 1 1/4 cup (2 1/2 sticks) butter, unsalted and at room temperature (not melted)
  • 3 cups confectioner's powdered icing sugar (sifted)
  • 1/4 tsp salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons heavy cream (or milk)
  • *optional: up to 2 additional tablespoons heavy cream (or milk) and additional confectioner's sugar
  • Wilton Violet and Cornflower Blue and Aqua edible gel food coloring
Instructions
  1. With the mixer fitted with a paddle attachment, beat the butter until it is light and fluffy, pale in color. This should take anywhere from 3-5 minutes.
  2. Turn the mixer to low and gradually add 3 cups confectioner's sugar. Beat on low until it is incorporated, then turn the mixer to medium speed and mix well to blend.
  3. Add vanilla extract, salt and heavy cream. Mix well for 3 minutes until frosting is light and fluffy.
  4. Add “Violet” to one half of the frosting.
  5. Then add “Cornflower Blue” with a little “Aqua” to the other half.
  6. Insert a 2D { closed Star } tip into your pastry bag.
  7. Spoon both colors of frosting into a pastry bag (one on each side)
  8. and squeeze a little frosting out until both colors begin to emerge.
  9. Hold your pastry bag vertically above the edge of the cupcake and pipe a little loose flower, then continue around.
  10. Pipe inside the circle again and then repeat and finish in the center.
  11. You can’t really go wrong, they are just flowers after all.
Notes
I found this recipe worked to make the perfect consistency of icing, just as written. Measure carefully, but if your icing is too runny, add more confectioner's sugar. If it is too "stiff" add more cream, one tablespoon at a time.

Adapted from Sweety Savory LIfe
Recipe by Just a Smidgen at https://justasmidgen.com/2014/01/16/hydrangea-cupcakes/