We’ve talked about cupcake bouquets before – we even have a few tutorials on how to put together your own DIY cupcake bouquet using a polystyrene ball, cocktail sticks and felt. But if you’re looking for something a little more grownup, a little more sophisticated (and quite a bit easier), you can use these amazing cardboard bouquet boxes to make a Mother’s Day cupcake bouquet!
Assembling the Cupcake Bouquet Box
- Open up your cupcake bouquet box and take out the invisitray (the plastic bit). We won’t need that until the end
- Assemble the bouquet box by following the instructions included, folding flaps in the right order to make a 3D display
- Hold it together by tying a ribbon around the thinnest part of the box. Any ribbon will do, from a simple satin ribbon to a big, beautiful organza bow.
- Pop the plastic invisitray in the top of the box, where it will fit snugly
- Add your decorated cupcakes (store bought is fine but we all know homemade is better!) to the invisitray, they should fit perfectly in the tray’s little divots.
Of course the easiest, fastest way to make this beautiful bouquet is with store-bought cupcakes, but if you do want to make your own here is an easy recipe
- 110g softened butter
- 110g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 110g self-raising flour
- 1 tbsp milk
- Prepare a tin with cupcake liners (green cupcake cases would work best here)
- Cream the butter and sugar with an electric whisk until it looks light and fluffy
- In a separate jug, beat the eggs and vanilla together
- Pour the egg mixture into the butter and sugar, beating as you go
- Fold in the flour and the milk
- Add in any extras or colouring
- Fill the cupcake liners to about half way up
- Cook for 12-15 minutes until they look golden brown and spring back once gently prodded
- Leave to cool in the tin for 5 minutes before placing them on a wire rack to cool
Once your cupcakes are made, go mad with icing! There’s no shame in picking out some easy swirl icing in a can – just point and go. Alternatively, making your own buttercream frosting is easy, and with a piping bag kit and a little practice you can make beautiful rose patterns on the cupcakes.
Fool proof Icing Recipe
- Leave 125g of butter out of the fridge for a few hours to soften it slightly
- Beat the softened butter until it’s soft and smooth
- Add food colouring now if using
- Mix the icing in a little bit of the time – if it becomes too tough, add a little milk to loosen it up
Top tip: to find the right consistency, gently push your (clean) finger against the icing. If a little bit sticks to your finger it’s just right – if none sticks, it’s too dry, and if it all sticks, it’s too wet. Add more milk or icing sugar as necessary.
There are lots of lovely ways to make your icing look like a rose, but this is the easiest:
Fill a piping bag with icing and attach a star-shaped nozzle. Starting from the middle of the cupcake, create a swirl going outwards until you reach the edges of the cupcake. Feel free to practice on a piece of greaseproof paper first, as you can simply wipe it off and try again!