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Buttercream Succulent Cupcakes Tutorial

Buttercream Succulent Cupcakes

Step by step to create beautiful buttercream succulent and cactus on cupcakes, then I show you how to make a big succulent cactus cake as well, stay tuned!
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5 from 2 votes
Course: Dessert
Cuisine: American
Keyword: cactus cupcakes, cupcake decorations, succulent cupcakes
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 7 cupcakes
Calories: 441kcal
Author: Misato

Equipment

  • Flower nail
  • Piping bags
  • Ateco or Wilton Tips
  • Wilton and Ameri Colors
  • Pair of scissors
  • Spatula knives
  • Silicon baking paper
  • Storage containers

Ingredients

For Italian Buttercream

    Group A

    • 4 egg whites room temperature
    • 1/4 cup castor sugar

    Group B

    • 1/8 cup water
    • 1/2 cup castor sugar
    • 1.5 cup butter unsalted is the best, room temperature

    Cakes, Cupcakes

    • 7 plain cupcakes
    • 1-7inch round cake
    US Customary - Metric

    Instructions

    For Italian Buttercream

    • Beat (whisk) the egg whites in high speed for around 1 minute till it get bubbles
    • Add half sugar from group A then keep mixing on high speed for another 1 minute
    • Then add remaining sugar and keep beating on high speed till the egg whites getting sharp and peak point. Then reduce and turn off machine, and leave it
    • Bring the pot of group B then heat till it reach 235 F (117 C), very carefully at this step.
    • Then turn back the mixing machine on high speed, slowly drizzle the hot sugar into the mixer immediately.
    • Whip until the mixture becomes cool, whiter and soft peak
    • Change to paddle attachment then unsalted butter to running on slow speed, one by one.

    Echeveria Blue Rose

    • Use Ateco #104 tip, use light green and red buttercream

    Aeonium (sprig florals)

    • Use Ateco #104 tip, use light green and red buttercream

    Haworthia Cupsidata (star window plant)

    • Piping using Ateco #352 tip with dark green buttercream

    Powder Puff

    • Light green piping, Use tip number #10 to pipe the thick and high fleshy leaves in the middle. Then I use the head from spatula knife to smoothen the head top. To finish the structure, I pipe from top to bottom with tip #3.

    Echinopsis

    • Hold the piping tip #807 at a 90-degree angle. Carefully pipe the buttercream and release the pressure until it reaches the size you want, then I make the edge point size with tip #352. Next is to pipe small white dots with tip #2. Finally, use piping tip #80 to create a cute little flower at the top of the cactus

    Peanut Cactus

    • Dark green tone then use tip #199 and squeeze the piping bag, starting at the bottom going to the top. Just like the previous cacti, make a small flower on top using piping tip #80.

    Video

    Notes

    • Dark Green Color: Italian buttercream + black Wilton + leaf green + green electric Ameri + kelly Wilton
    • Light Green Color: Italian buttercream + super red Ameri
    • Red Color: Italian buttercream + super red Ameri
    • Yellow Color: Italian buttercream + electric Ameri
    • To make the assembling process on cupcakes or cakes, I always pipe them ahead and store in the fridge, then use a pair of plastic scissors to release from the paper.
    • To make the assembling process on cupcakes or cakes, I always pipe them ahead and store in the fridge, then use a pair of plastic scissors to release from the paper.
    • Attach piping bags with couplers and fill each bag with colored buttercream (or any style you wish). If couplers are not available, you can use piping tips by inserting it at the very end of the piping bags.

    Nutrition

    Serving: 1batch | Sodium: 376mg | Calcium: 12mg | Vitamin A: 1216IU | Sugar: 22g | Potassium: 40mg | Cholesterol: 105mg | Calories: 441kcal | Saturated Fat: 25g | Fat: 39g | Protein: 2g | Carbohydrates: 22g
    DID YOU MAKE THIS RECIPE?I love hearing from you, simple tag me at @TheSweetHouseOfMisato