Enchanting Rose Garden Cupcakes

Welcome spring with these charming, chocolatey treats presented in terra-cotta flower pots.

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It’s finally spring! The weather is getting warmer, flowers are starting to bloom and while I don’t particularly have a green thumb, I like to think that one day I’ll have a garden full of beautiful flowers, fresh vegetables and herbs.

Until that day, these rose garden cupcakes will have to do. No green thumb required.

Enchanting Rose Garden Cupcakes

Enchanting Rose Garden Cupcakes

Photo by: Clara MacLellan

Clara MacLellan

First, gather all of your ingredients for the cupcakes. Here's what you'll need:

Ingredients for Cupcakes

  • 2 cups sugar
  • 1 cup shortening
  • 2 eggs, unbeaten
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 5 tablespoons unsweetened cocoa
  • 1 cup hot water
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla

Pre-heat your oven to bake at 350 degrees. Mix together the sugar, shortening, eggs, flour, baking powder and salt. Tip: Gradually add the flour to the batter and sift the flour so it blends together well. If not, you'll end up with a few white specs in your cupcakes.

Mix Ingredients to Form Cake Batter

Mix Ingredients to Form Cake Batter

Mix together the sugar, shortening, eggs, flour, baking powder and salt. Gradually add the flour to the batter and sift the flour so it blends together well. If not, you'll end up with a few white specs in your cupcakes.

Photo by: Clara MacLellan

Clara MacLellan

Next, add your buttermilk, unsweetened cocoa, hot water, baking soda and vanilla extract. Optional: Fold in mini semi-sweet chocolate chips.

Scoop Batter Into Cupcake Liners

Scoop Batter Into Cupcake Liners

Filling liners can be messy, so consider using a cookie or ice cream scoop to divide the batter evenly.

Photo by: Clara MacLellan

Clara MacLellan

The batter will be thin. Pour the mix into your cupcake liners. Filling liners can be messy, so use a cookie or ice cream scoop to divide the batter evenly.

Bake Chocolate Cupcakes

Bake Chocolate Cupcakes

Set your oven to 350 degrees and bake the cupcakes for 18-20 minutes or until a toothpick inserted in each cupcakes comes clean.

Photo by: Clara MacLellan

Clara MacLellan

Bake in the oven for 18-20 minutes or until a toothpick inserted in each cupcake comes out clean.

Let your cupcakes cool down for about 15 minutes. Then place them in the terra-cotta pots. I stuffed the bottom of the pots with a half sheet of tissue paper so the cupcakes didn't sink down inside the pot.

Flower Pot Cupcakes
Clara MacLellan
Flower Pot Cupcakes
Clara MacLellan

Flower Pot Cupcakes

Place the cooled down cupcakes in 3 inch terra cotta pots. Use tissue paper to stuff the bottom of the pots. This prevents the cupcakes from sinking down.

Photo By: Clara MacLellan

Flower Pot Cupcakes

Once the cupcakes are cooled down, place them in 3 inch terra cotta pots.

Photo By: Clara MacLellan

Top the cooled chocolate cupcakes with a homemade fudge icing. Here's what you'll need:

Ingredients for Fudge Frosting

  • 1 pound confectioners sugar
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/3 cup boiling water
  • 1/2 cup softened butter

Combine sugar, unsweetened cocoa and salt. Mix together the boiling water and softened butter separately and then add to the mixture. Note: Once the cupcakes are cooled, immediately frost them because the frosting dries quickly. If it does, simply put the frosting in the microwave for 20-30 seconds.

Now it's time to decorate!

Materials for Decorating Rose Garden Cupcakes

Materials for Decorating Rose Garden Cupcakes

What you'll need: tissue paper, 3 inch terra cotta pots, paper doilies, green fondant for stems and leaves, white fondant for roses, gel food coloring, toothpicks and crushed-up chocolate creme cookies for the potting soil.

Photo by: Clara MacLellan

Clara MacLellan

Supplies for Decorating

  • tissue paper
  • toothpicks
  • gel food coloring
  • white fondant
  • green fondant
  • crushed-up chocolate creme cookies
  • 3 inch terra cotta pots
  • paper doilies

Add the crushed-up chocolate creme cookies to the freshly-iced cupcakes. Pile it on and fill in the cracks to get the look of potting soil.

Materials for Dying Fondant

Materials for Dying Fondant

To dye fondant, use gel food coloring and apply the color using toothpicks. Knead the fondant until the color blends into the shade you want. You will need gloves for this step as well.

Photo by: Clara MacLellan

Clara MacLellan

Finally, form your fondant roses to top the cupcakes. I wanted a soft peach color, but could not find it already colored, so I bought gel food coloring. I did not know how difficult that would be. For this step, use parchment paper and wear gloves to prevent dye from getting on the countertop and your hands. As you can see below, it took me some time to get the right shade.

How to Make Fondant Roses

How to Make Fondant Roses

Color the fondant using gel food coloring. Once you get the shade you like, tear off small, even pieces to form the rose.

Photo by: Clara MacLellan

Clara MacLellan

Tear off small, even pieces of fondant to make the rose center and petals. You'll need about 16 pieces for each rose. Using wax paper or parchment paper, flatten out the pieces and thin out the edges. Roll up one piece to form the center and add the remaining pieces around it until it forms a rose.

Attach the rose to a toothpick and wrap green fondant around it to form the stem. Use the same method as the petals to form the leaves. I used a toothpick to add dimension to the leaves. Insert the rose into the cupcake as the finishing touch.

Enchanting Rose Garden Cupcakes

Enchanting Rose Garden Cupcakes

These DIY rose garden cupcakes are perfect for a bridal shower, baby shower or luncheon.

Photo by: Clara MacLellan

Clara MacLellan

Now, wouldn't these be perfect for a baby shower or bridal shower? Display them on a cake stand or set them on the table with paper doilies underneath.

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