I’m so excited to be sharing this Gluten Free Mini Cupcake Bouquet with Blueberry Frosting. They are also dairy free, soy free, Vegan and free of the top 8 food allergens.
When my friend, Laura, offered to write a guest post for me several years ago, it was a welcome treat. Laura is one of the best top 8 allergy free bakers I have ever met. And this cupcake bouquet recipe is just darling! (* Note this post was updated from an older post from April 2014.)
If you love cupcakes as much as we do, you will find all of the best gluten free cupcake recipes and more on this blog!
Hi Everyone, it’s Laura. I’m so glad I could be here to help out one of my favorite blogging friends whose daughter has been ill. All the anxiety when your child is sick, especially when that child is sick for so long…It’s a parent’s job to worry, isn’t it?
If you didn’t already know, Sandi is an absolute sweetheart. I feel like I could call her for anything and she’d do anything in her power to help. Sandi has already been there for me. And she’s there for you as well. (Plus, she shares my love of nutrition.)
This gluten free cupcake bouquet is just the thing needed to bring some cheer! This cupcake bouquet is perfect not only to bring cheer, but these cupcakes are a wonderful way to welcome spring, celebrate special events, or add some pizzaz to a dessert buffet table. If you love frosting flowers, you will want to make these Gluten Free Pink Lemonade Cupcakes and these Gluten Free Caramel Cupcakes too!
Here’s a Mini Cupcake Flower Bouquet to brighten anyone’s day. You won’t believe how easy it is to create your own gluten free cupcake bouquet…I used the same chocolate cupcake recipe from my Double Chocolate Cupcakes with Cranberry Frosting. These cupcakes are moist and chocolaty and perfect for this recipe!
You will want to use a mini muffin tin to make small cupcakes for this recipe. Large regular sized cupcakes will be too heavy for the skewers. Allow the cupcakes to cool while you make the blueberry frosting.
What frosting tip is best for piping roses?
This frosting different because it needed to be smoother for piping roses. I used a 2D closed star tip by Wilton. I’ll tell you now, practice makes perfect. This is the first time I’ve ever really tried to make a pretty cupcake with frosting. (Not that my other cupcakes aren’t pretty).
How do you make a frosting rose?
The frosting rose is pretty simple. Start by squeezing frosting in the center of the cupcake. Squeeze straight up and then turn in a circular fluid motion. Gently push down the tip and stop squeezing to finish the rose.
This cupcake bouquet is put together with simple wooden skewers that I dressed up with some paper grass and cray paper for green petals. These also look wonderful as regular cupcakes if you don’t need to fancy them up in a bouquet. The mini cupcakes are a bit harder to decorate since they are smaller but the effort is so worth it because these cupcakes are so stinking cute!
Shopping List to Make This Cupcake Bouquet:
- gluten free all purpose blend, (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
- dutch process cocoa
- milk of choice
- maple syrup
- baking powder
- guar gum or xanthan gum
- white vinegar
- non-hydrogenated palm shortening
- organic powdered sugar
- freeze dried blueberries
- 1 1/2 gluten free all purpose blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/2 cup dutch process cocoa
- 1 cup milk of choice
- 1/2 cup maple syrup
- 3 T molasses
- 2 tsp baking powder
- 1 tsp vanilla
- 1/2 tsp guar gum or xanthan gum
- 1/2 tsp white vinegar
- 1/4 cup oil + 1T
- For Frosting:
- 1 1/2 cup organic non hydrogenated palm shortening
- 6 cups of organic powdered sugar
- 1 tsp vanilla
- 3 oz milk of choice
- 1/4 cup pulverized freeze dried blueberries, slightly less
- Preheat oven to 325.
- Combine all dry ingredients and use an electric mixer like the Oster 2500 Inspire 240-Watt 5-Speed Hand Mixer to mix well.
- Add milk, maple syrup and oil.
- Mix by hand or with a mixer.
- Make sure all lumps are gone.
- Add vinegar last, and immediate pour batter into lined cupcake tray.
- Bake mini cupcakes for 10-13 minutes or 12-15 minutes for regular cupcakes at 325 degrees.
- Makes 24 mini or 12 regular cupcakes.
- Allow to cool completely before frosting.
- NOTE: this makes A LOT. Freeze the leftovers to use when ready.
- Using a hand mixer or stand mixer beat shortening until light and fluffy (approximately 3-5 minutes.)
- Food process or use a mortal and pestle to grind the blueberries. Set aside. (Almost the entire bag will be used.)
- Slowly add half of the powdered sugar and milk in small amounts.
- Add vanilla and blueberry powder. Beat in high for another 3-5 minutes. Slowly add the remaining sugar and milk and beat until incorporated.
- Using a 2D closed star tip pipe frosting on the center of the cupcake. Squeeze upward first and then in a circle. Practice first on some wax or parchment paper.
- Remove cupcake wrapper and place on a wooden skewer. They also look great as a regular cupcake
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 387 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 2mg Sodium: 76mg Carbohydrates: 62g Fiber: 1g Sugar: 50g Protein: 2g