All that's required is a Wilton 2D icing tip, pipings bags, vanilla cupcakes & some crusting buttercream!

For a co-worker”s birthday, I decided to deviate and bake these these vanilla cakes and ice them as mini flowers (hydrangeas). For an even cuter effect, you can pipe these onto mini cupcakes as well!

Hydrangea flowers usually grow in bunches and bloom in early spring to late summer. Most hydrangeas are actually white, but can sometimes naturally be blue, red, pink and purple. Colors are affected the soil pH and availability of aluminium ions. These thereby changes the flower pigments. In cupcakes, we see all sorts of variations. For this recipe I used pink food coloring paste. You can also do two-colored hydrangeas as well.Hydrangeas carry the meaning of heartfelt emotions, and can be used to express gratitude for being understood, friendship and devotion. The negative meaning could be frigidity, heartlessness, boastfulness and vanity. Let”s go with the former definition!


You may also opt for using different colors, includngig white, blue, purple, yellow etc. Two-toned hydrangeas are even more beautiful. Although for the purposes of this tutorial, we will keep to one color. I opted with “Pink” from Wilton, a food coloring gel which requires less substance to get a rich color. This is a nice soft pastel which is perfect for spring.

For Hydrangea you want the “2D Wilton Tip”.

To transfer the icing into a piping bag, a trick I like to use is putting the icing bag over a mug, then transferring the icing inside using a spatula. Twist the end of the pastry bag and your piping bag is ready to go!

When you are piping, squeeze out of the bulky end of the pastry bag. Once you are done piping the outer edge, pipe the inside with each flowerette very close/almost overlapping each other. The recipe for buttercream is quite a good crusting buttercream, so the flowers will keep their shape. The result is a gorgeous simple hydrangea flower. Piped closer together the flowerettes create a cute bunch!


Print Recipe
Hydrangea Buttercream Cupcakes
large cupcakes
Vanilla Cupcakes
Vanilla Buttercream
large cupcakes
Vanilla Cupcakes
Vanilla Buttercream
Vanilla Cupcakes
  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line cupcake tray with paper lines.
  2. In a bowl designated for dry ingredients: add flour, sugar, baking powder and salt
  3. In a separate bowl for wet ingredients: Add vegetable shortening with water (or butter), milk, eggs and vanilla
  4. Add wet ingredients to dry ingredients, and beat on low with electric mixer until smooth.
  5. Divide the batter into the cupcake liners, filling approximately 3/4 full.
  6. Bake for ~18 minutes or until cake tester comes out clean.
  7. Allow to completely cool before icing.
Vanilla Buttercream Icing
  1. Beat butter until light and fluffy.
  2. Add icing sugar and whipping cream in two parts, alternating between the two.
  3. Beat in vanilla. The result should be icing with stiff peaks
Recipe Notes
  • If icing is too stiff to pipe, at 1 tbsp at a time of milk to create a thinner consistency.

February 5, 2017
February 7, 2017


1 Comment

  1. Reply


    August 1, 2017

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