How to Make Daffodil Cupcakes with Buttercream

Nothing says spring like seeing Daffodils bloom. They are bright and vibrant. Since Mother’s Day is just a few weeks away why not surprise Mom with these beautiful Daffodil cupcakes. Mom will definitely appreciate the extra effort it took to create them.

Ever since I decided to make Daffodil cupcakes, I keep seeing them everywhere. This gave me a great opportunity to examine them a little closer. While this tutorial is for cupcakes, the technique is not limited to cupcakes, you can also add them to cakes. The possibilities are endless.

You would not believe how easy it is to make them. I know what you are thinking, you have never piped a day in your life. Don’t worry I got you. I made this tutorial with you in mind. After the first few cupcakes, you will get the hang of it. My only suggestion is to practice on a piece of parchment paper before applying it to the cupcakes. For my more advanced decorators, this will be a piece of cake for you. You’re welcome. Now let’s get down to business.

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How to Make Daffodil Cupcakes with Buttercream

Materials needed:

Cupcakes
Medium consistency buttercream (A crusting buttercream works best see recipe below or here for Italian or Swiss Meringue Buttercream) I used Wilton Ready to Use Decorators Icing
Tip #123
Piping bag
Wilton lemon yellow color gel
Small paintbrush
Angled/offset Spatula

Perfect Crusting Buttercream Recipe for Flowers

1 cup shortening (4oz or 1/2lb) (Crisco/Hi-ratio shortening)
4 cups powdered sugar or 1 lb powdered sugar
1 tsp vanilla
1 tbsp heavy cream
pinch of salt
1 tbsp+ 1 1/2 tsp glycerin
2 tbsp+2 tsp water or 1/4 cup water

Directions:

This produces a stiff consistency buttercream. I replaced the butter for shortening because butter melts from the heat of your hand. However, butter tastes much better than shortening. The glycerin makes the buttercream nice and silky.

Add half a cup of the shortening with the powdered sugar, then half of the water, mix at low to medium speed for about 5 minutes or until there are no more lumps. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. Then add the other half and more water if it is too stiff. Scrape the bowl again, then add the glycerin and mix on low until full incorporated. Make sure there are no lumps. Color as needed.

How to pipe a Buttercream Daffodil

In order to pipe a daffodil, you need to know what it looks like. There are different parts to a daffodil. The daffodil has six petals. On top of the petals is a cup. The cup has an outer rim and inside the cup is what is called an eye. The eye that looks like a stamen.

How to make the Daffodil Petals

To recreate this on a cupcake we will need to make six petals. Add a small amount frosting to the top of the cupcake with a small spatula. Then, mark a line in the center of the cupcake. Create three triangles (make them as even as possible) on each side.

Using the lines you created to make the same amount of triangles on the opposite side. You should have a total of six sections. This will become your template for piping. With the template as a guide its time to make the petals.

Hold your hand palm up or 180 degrees with the thinnest part of the piping tip towards your little finger. Begin by squeezing the piping bag with very little pressure while turning the cupcake very slowly until the petal reaches the length of the cupcake. Then pull to the center of the cupcake. This is your first petal, create the other five using the similar technique. Place the cupcake in the refrigerator for 5-10 minutes.

How to make the Daffodil Cup

To make the Daffodil cups hold the piping bag at a 90-degree angle with the thinnest part of the tip facing the top. Then squeeze the piping bag and turn the cupcake to build a wall around the eye of the daffodil in the center. The example below is using a stiff consistency icing.

However, for the cupcake I used medium consistency icing which made the cup flop down a little. I dipped the paintbrush in powdered sugar and open the cup while creating a jagged edge all around. The jagged edge will represent the rim of the daffodil cupcake. Place in the refrigerator to firm up if you are in a hurry.

The daffodil cupcakes side by side.

How to make the Daffodil Eye

At first, when I made the cupcakes I thought I would be able to get around placing the eye/stamen inside, but the detailed oriented side of me won. So, I had to place the eye in after the fact. I would suggest doing this part before piping the cup. To make the eye, since regular Wilton stamens are not edible, I used yellow sprinkles (jimmies). I added a small amount of buttercream in the center that I molded to fit the cup and placed the jimmies in upright right next to each other. Add as many jimmies as you like.