I saw cake decorating with Korean Buttercream Flowers on Pinterest and they looked so beautiful I had to try it. I checked out the tutorial on YouTube and the only one I found was in Korean. I didn’t understand what she said but I was able to watch closely and copy what she did. Then I made vanilla cupcakes to practice piping the flowers with buttercream. They turned out great. I’ m really happy.
I took them to My son’s school for his teachers. Everyone loved them.
125 gram self rising flour
125 gram superfine (caster) sugar
1 teaspoon baking soda
1/4 teaspoon vanilla extract
125 gram unsalted butter, softened
2 large eggs, room temperature
1 1/2 tablespoon milk
1. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 340 degrees. Line a 12 muffin pan with paper baking cups. Set aside.
2. Using stand mixer fitted with paddle, combine butter, sugar, flour, baking soda, salt and eggs, beat on low to combine, about 30 seconds. Increase speed to medium-high, beating until incorporated, about 1 minute. Scrape down bowl. Add milk and vanilla, beat until smooth, about 30 seconds. Give batter final stir by hand.
4. Spoon the batter into prepared cups, filling each one 2/3 full.
5. Bake until toothpick inserted in center comes out clean, about 20 minutes, rotating pans halfway through baking. Let cake cool in pans on wire
Recipe from Cupcakes Jemma
Original source Korean Buttercream Flowers