Camellia Cupcakes

12 months ago 37

When it comes to holiday florals, one may think exclusively of the Poinsettia.� However for many of us throughout the South, we are gifted with another floral variety that is equally as festive and fabulous.� Camellias are found in...

When it comes to holiday florals, one may think exclusively of the Poinsettia.� However for many of us throughout the South, we are gifted with another floral variety that is equally as festive and fabulous.� Camellias are found in many species, and those late fall/winter bloomers such as the Camellia japonica or the Sasanqua are worthy contenders for the centerpiece of your holiday dining table, or dessert table!

For a colorful twist on your typical holiday desserts try whipping up a batch of Camellia cupcakes.� Begin by baking your favorite flavor of cupcakes.� For this recipe we will be using a red velvet cake recipe.� Next pipe your cream cheese or buttercream frosting into a piping bag with a Wilton tip #104 or #123.� Once your cupcakes have completely cooled, begin piping the frosting in a rainbow shape, starting at the outer rim of the cupcake.� This curved �rainbow� of frosting will form your first petal.� Once piped, turn the cupcake and continue piping the petals from the outside edge of the cupcake, inward until a full flower has formed.� This basic process will allow you to form camellias such as the beautiful Crimson Candles, Royal Velvet, or even the stunning Grace Albritton variety.

Given the variety of colors among camellias, there are a couple of frosting techniques you can use to achieve the perfect shade for your petals.� For a deep red petal found in many Sasanquas, use a good quality gel food coloring found from Wilton or Americolor.� These types of food colorings are highly concentrated, making for a richer, more realistic hue.� If you are making a pink and white bloom similar to the Lady Vansittart camellia,� add both pink and white frosting to a single piping bag.� When piped, the two colors will swirl together, giving a beautifully variegated look.

Camellias remind me so much of my lovely mother, and the hundreds of camellias she grew and cared for through the years.� When my daughters, Molly and Madison had the idea of piping camellias on top of cupcakes, I thought it would be a wonderful way to honor their grandmother, while celebrating the natural beauty found around the South this time of year. Whether it be for your next holiday event, or just doing some holiday baking with family, this recipe, like the camellia itself, is bound to become a seasonal favorite.

Merry Christmas and Happy Holidays,

Emily Mingledorff

Camellia Cupcakes

Author: Emily Mingledorff

Ingredients

For the cupcakes:

� cup unsalted butter, softened

1� cups granulated sugar

2 eggs

1 cup vegetable oil

1 cup buttermilk

3 tablespoons sour cream

1 � teaspoon vanilla extract

1 � teaspoon white vinegar

1 �� teaspoon red food coloring

2� cups (300 grams) all-purpose flour

2 tablespoons cocoa

1 1/2 teaspoon baking soda

� teaspoon salt

�

For the frosting:

�

2 (8-ounce) blocks cream cheese, softened

1 cup butter, softened

?� cup whole milk

1 teaspoon vanilla extract

3 (16-ounce) boxes confectioners� sugar

�

Preheat the oven to 350�F and prepare your cupcake pan with paper cups. Cream the sugar and butter on medium speed until fluffy and even in texture. Reduce the speed to low, and add the eggs, oil, buttermilk, vanilla, vinegar, and food coloring. Keep the mixer on low speed until the ingredients are smooth.� In a separate large bowl, whisk together the flour, cocoa, baking soda, and salt until combined. Add the flour mixture into the wet ingredients and combine. Pour the batter evenly into the cupcake cups and bake for 15-20 minutes, or until a toothpick comes out almost dry from the center of the cupcakes.� Allow the cupcakes to cool for 20-30 minutes before frosting. For the frosting. Combine the cream cheese, butter, and vanilla, on medium speed until smooth. Add the milk and confectioners� sugar, and combine. Increase the mixing speed to high and beat until the frosting is fluffy and stiff peaks form. Cut the tip of a piping bag off and drop your piping tip into the bag until snug.�� Fold the piping bag over your hand and use the other hand to spoon the frosting into the bag.� Twist or tie off the top of the bag.�� Pipe an arch or rainbow shaped petal on the outside rim of the cupcake.� Turn the cupcake and continue making the arched flower petals while you work your way around the cupcake and inward, until your flower is complete.