Hello! I have been wanting to make these Hydrangea cupcakes ever since I first saw them in
Peggy Porschen's book, "Simple Spectacular Cakes". This is my interpretation of her design. ;-) They are Vanilla Cupcakes with Lemon Buttercream (more on that in a moment). The Hydrangea are made with fondant.


Once again, I used the cupcake liners from "Celebrate It" and was very pleased with the way they held their color and design. They were only $2 for 75 liners from Michaels!! I wanted to post the recipe for the Lemon Buttercream, which in the end was one of the most delicious buttercreams ever in the history of buttercreams, but I had a slight drama with it. The original recipe called for 1/2 c fresh lemon juice. Note to self - unless you are making enough buttercream for a small village, this is tooooo much. So, as not to waste what I already made, I adapted the recipe; because icing the consistency of soup is very difficult to pipe;-) I added more sugar, I added more butter, I prayed - and then I put it in the refrigerator - and prayed some more! Ta Da - workable buttercream. I will re-work the recipe and post it for you, so you never have to go through that trouble!
I am selling the
Hydrangea cutters and veiners from Petal Crafts in my store. I am also carrying
Peggy Porschen's "Simply Spectacular Cakes" book with pictures and instructions on how to make Hydrangea cupcakes. Thank you so much for stopping by my blog. Be well! Dana