I am totally bringing on spring around my house. This week I went in the shed and gathered our framed Easter scriptures, got purple tulips for the kitchen and hung a darling SPRING banner under my kitchen window! In my home this is a time to teach our littles about what Jesus did for us on the cross and a time to explore the wonders of springtime.
We all know that with springtime comes gorgeous blooms. That is the inspiration behind these easy-to-make cupcakes! I will show you how to pipe hydrangeas and roses on your cupcakes and if you are feeling extra festive you can also top them with bunny ears made from melted white chocolate. 
Start with you favorite cupcake recipe- even a box mix will do. I use Wilton’s buttercream recipe (medium consistency) because it’s very easy to pipe decorations. Get the recipe at www.wilton.com/buttercream-frosting/WLRECI .
Make 2 servings of buttercream icing and separate it into 4 bowls. Add blue food coloring to the first bowl, purple food coloring to the second bowl, green icing to the third bowl (use a small bowl for green) and leave the last bowl as is.
The first flower we are piping is hydrangeas. The key to getting that pretty and realistic hydrangea look is putting two colors in the piping bag. So start with inserting a large star-shaped tip into 2 icing bags and set them aside. Next spread blue icing on a piece of saran wrap- then spread white right next to it. Roll the saran paper and cut the bottom so the icing comes out and put it inside your icing bag. Using 2/3 of your purple icing, repeat this step for your second icing bag with a star tip. 
While we’re at it we will go ahead and prepare the other two icing bags for piping. Using a coupler and tip 103 put the remainder of the purple icing into the third icing bag- we will use this one to make roses. Finally, using a coupler and a small leaf-shape tip (tip 352), put your green icing into the last icing bag. Here’s what your icing bags should look like. 
Now let’s get decorating! We start with making the base of the cupcakes with hydrangeas. You do this by squeezing the icing out of the star-tip bags and turning your hand to the right simultaneously. That’s it. With a little practice you will find that you are a hydrangea- boss queen! LOL! Use both purple and blue on each cupcake for the hydrangeas. Next, making roses is a bit harder and requires more practice. Because making roses is a bit more difficult, you could skip this step. Hydrangeas are gorgeous spring flowers. But if you’re up for the task, check out my tutorial video on making roses from last year (warning: it’s real life here- my kids are in this video wilding out and everything lol but it still gives an easy guide on how to make roses) at https://www.youtube.com/watch?v=vDOL9Xtg3uM. Play with it and pipe roses of different sizes on top of the hydrangea base. Next squeeze the green icing bag around the roses to add leaves. 
Now you really could totally stop here. You have made a darling floral spring cupcake that will impress everyone who tries them. If you are feeling extra festive you could add bunny ears as cupcake toppers. Buy white chocolate melts and microwave the chocolate in increments of thirty seconds until you can stir it because it’s melted. I get chocolate melts from Michael’s. Next put the melted chocolate into an icing bag and cut the closed tip so the chocolate will come out when you squeeze. You could download a bunny ear template to trace or be like me and free-hand bunny ears onto parchment paper. Then refrigerate for 10 minutes. The bunny ears will be hard and easy to pick up off the parchment paper and place on top of your cupcakes.
You have to make these if you’re doing any spring entertaining or hosting Easter dinner or brunch. Leave a comment or tag me on Instagram if you tried the recipe out!
