In this tutorial I demonstrate how to make buttercream ranunculus roses to go atop a moist blueberry cupcake- recipe for that baby is also demonstrated in this video.
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There seems to be a buzz at the moment over these gorgeous ranunculus roses and I had been meaning to put up a video for some time now! They are much easier than they look, I prefer making these over the regular buttercream roses.
BLUEBERRY CUPCAKE RECIPE:
1/2 cup butter
1 cup caster sugar
1 tsp vanilla extract or vanilla bean paste
2 tablespoons sourcream
1/4 cup buttermilk (regular milk with a teaspoon or 2 of either lemon juice or vinegar)
1 and 1/4 cup of self raising flour
1/4 tsp baking powder
1/2 tsp group cinnamon
1/2 cup blueberries
250 grams cream cheese
500 - 600 grams of icing sugar / powdered sugar or until firm enough to stick onto your spatula without glopping off
optional: 1 tsp vanilla or other flavouring
I used the petal tip 103 for these flowers
add your sugar in gradual amounts, maybe in 3 to 4 batches, always beating to combine after each addition.
FOR BUTTERCREAM ROSES
250 grams unsalted butter
500 grams icing sugar / powdered sugar, more depending on the stiffness you want.
SIDE NOTE: I beat my buttercream for an additional 2-3 minutes on medium speed until it became beautifully pale and creamy. This stops the edges from fraying and breaking, as per my last video on the floral wreath cake. This is a learning process for me as well ;) !
So excited to post up this tutorial! I hope you guys enjoy it and are able to take something useful away from it.
And if someone could be a dear and leave a comment below instructing me how to pronounce this flower haha. thanks guys! until next time
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