Alex’s Giant Sunflower Cupcakes

Sunflowers are my favorite flower! These cupcakes made by my granddaughter not only look like sunflowers, the frosting is actually made from sun butter, which is like peanut butter but made from sunflower seeds. They are lovely to eat and look at and to celebrate the beginning of Fall.

Ingredients

Cake

• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder (not drink mix)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 egg
• 1/2 cup milk
• 1/4 cup light tasting oil
• 1 tsp vanilla extract
• 1/2 cup boiling water

Frosting

• 1/2 cup smooth sun butter (or other smooth nut butter, see notes)
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 2 TBSP milk (dairy or nondairy)
• 1 tsp vanilla extract
• Chocolate sprinkles

Instructions

Cake

1. preheat the oven to 350f, and line a 6 well giant cupcake tin with paper liners.
2. Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Make a well in the center and add the eggs, milk, oil, and vanilla.
4. Using a stand or hand mixer, beat on medium speed for 2 minutes.
5. Whisk in boiling water, and then pour the batter into the prepared pan.
6. Bake for 25 to 30 minutes, or until wooden pick inserted in the center comes out clean.
7. Cool for 5 minutes, and then remove from the pan to a wire rack to cool completely.

Frosting

1. Put all the frosting ingredients except the cocoa, into a deep mixing bowl or the bowl of a stand mixer.
2. Stir gently to moisten then beat with a hand mixer or stand mixer for 3 or 4 minutes.
3. Frosting should be light and fluffy. If not, then beat a little longer.
4. Use half the frosting to frost the tops of the cupcakes, then put the other half of the frosting into a piping bag fitted with a leaf tip (Wilton ?) and pipe “petals” onto the cakes, leaving a 1-inch circle in the center of each cake.
5. Fill each center circle with chocolate sprinkles and press down lightly on them to make them stick.
6. These are best eaten the same day, but may be stored in a covered container in the fridge for a few days.

Makes 6 Giant Cupcakes

Notes

• You really should use smooth commercially produced nut butter for frosting, or your frosting will be grainy. However, if you just frost the cakes without piping it on, grainy would probably be fine.
• To make 12 regular size cupcakes, bake the cakes in a lined standard 12 well pan for 20 to 25 minutes.