Now in spring, flowers slowly start to bloom and breathe new life into nature. Trees are turning green again and meadows are colourful. This not only makes the animals happy, but also us humans. We have come up with a little snack to go with the season. Namely a juicy carrot cupcake disguised as a colourful flower pot! Many people are afraid of buttercream flowers because they don't know how to make them. Here we show you how to make beautiful flowers with the help of Russian nozzles. You don't have to pick any flowers and everything is edible, so you don't have to throw anything away. However, these flower pots probably won't last quite as long as cut flowers, because they are super tasty and eaten up far too quickly. But the best thing about these edible flower pots is that you really don't need a green thumb, just some skill and the right equipment.
10 min.
30 min.
25 min.
12 people
50 g whole egg
150 g granulated sugar
100 g sunflower oil
200 g crème fraîche
320 g carrots, grated
10 g ginger pieces, candied
200 g white flour
8 g baking powder
First preheat the oven to 160°C convection so that it has the right temperature when you want to bake the dough.
For the dough, beat the eggs with the granulated sugar until frothy.
Add the sunflower oil and crème fraîche to the beaten mixture and mix thoroughly.
Now you can also add the grated carrot pieces and the ginger to the mixture and fold in carefully.
Next, mix the flour with the baking powder and then add it to the mixture and mix until it is homogeneous.
Finally, divide the batter evenly into the muffin tins (you will need about 85 g per cupcake) and place the cupcakes in the heated oven for about 25 minutes. Let them cool sufficiently.
To prepare the cooled cupcakes perfectly for the flower pots, cut them out with an appropriate cookie cutter. Crumble the leftover cupcake batter onto the bottom of the pot (muffin soil, so to speak), then place the cut-out cupcake on top. This way you don't waste any food, you have a nice smooth surface on top and the cupcake is the ideal height for the chocolate pot.
100 g fresh egg white
OR 17 g protein powder pasteurised
85 g water, cold
240 g sugar
1 teaspoon vanilla essence
340 g soft butter
ProGel colours
If you have chosen the egg white powder, mix it with the 85 g of cold water and leave it to swell in the fridge for about 20 minutes so that no lumps are visible. If you are using fresh egg whites, you can simply omit this step.
Then add the sugar to the egg white.
At the same time, you can boil water in a saucepan and use the steam to heat the sugar and egg white mixture and make it smooth and soft. Make sure that the mixture is not too hot and that all the sugar crystals dissolve. To test it, you can put your finger into the mixture and rub the egg white between your two fingers. If you can still feel sugar crystals, warm the mixture a little more. If everything is nice and smooth, you can move on to the next step.
Beat the egg whites with a hand mixer or food processor until stiff.
Once the mixture is stiff, you can add the vanilla essence and butter. The butter has a big influence on the consistency of the finished cream, so it is important that it is neither too hard nor too soft.
But don't panic if you notice that there are still lumps of too hard butter in the cream or that the cream is too runny. The consistency can also be easily corrected afterwards by either warming the cream again with a little steam or putting it in the fridge for a short time, as needed. The buttercream should have a smooth, yielding, but not too soft consistency.
When the cream is ready, you can now divide it into different bowls and colour them. Use a separate bowl for each colour you want to use.
If you are working with gel colours, it is best to use a little less colour at the beginning and add more as needed. The gel colours are very concentrated and opaque.
Now you can prepare the piping bag and the nozzles. We recommend using adapters so that you can change the nozzles during the piping process if you want to have a different flower in the same colour.
Lay out a piece of cling film and spread the buttercream colour you would like on the outer edge of the flower in the shape of a rectangle. For the heart of the flower, place the corresponding buttercream in a line on the centre of the buttercream that has already been spread (see video 14:00 min.).
Roll up the cream using the cling film so that the mixture looks like an elongated roll and the colour for the centre of the flower is also enclosed in the centre. The cling film should go around the roll to keep the shape. You can either leave the two short ends open, or twist them closed and then just cut the side facing the spout where the buttercream comes out before you put it into the piping bag.
Place the roll lengthwise into the piping bags already fitted with the adapter and nozzle. To pipe the flowers now, hold the nozzle perpendicular to the surface, stay there for a moment to allow the buttercream to bond with the surface and then slowly pull the piping bag with the nozzle upwards with even pressure. At the end, simply remove the spout carefully by pulling it upwards.
It is best to practise on a piece of paper or cardboard or similar first.
When you have finished spraying the flowers onto the cupcakes, you can place the leaves between the flowers to hide any gaps and add more colour to the pot.
Now your flower pot is ready! Be careful not to put it in the sun or in too warm a place, otherwise the buttercream might melt a little and the flowers won't be recognisable as such!
Enjoy your meal!
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