When it comes to holiday florals, one may think exclusively of the Poinsettia. However for many of us throughout the South, we are gifted with another floral variety that is equally as festive and fabulous. Camellias are found in many species, and those late fall/winter bloomers such as the Camellia japonica or the Sasanqua are worthy contenders for the centerpiece of your holiday dining table, or dessert table!
For a colorful twist on your typical holiday desserts try whipping up a batch of Camellia cupcakes. Begin by baking your favorite flavor of cupcakes. For this recipe we will be using a red velvet cake recipe. Next pipe your cream cheese or buttercream frosting into a piping bag with a Wilton tip #104 or #123. Once your cupcakes have completely cooled, begin piping the frosting in a rainbow shape, starting at the outer rim of the cupcake. This curved “rainbow” of frosting will form your first petal. Once piped, turn the cupcake and continue piping the petals from the outside edge of the cupcake, inward until a full flower has formed. This basic process will allow you to form camellias such as the beautiful Crimson Candles, Royal Velvet, or even the stunning Grace Albritton variety.
Given the variety of colors among camellias, there are a couple of frosting techniques you can use to achieve the perfect shade for your petals. For a deep red petal found in many Sasanquas, use a good quality gel food coloring found from Wilton or Americolor. These types of food colorings are highly concentrated, making for a richer, more realistic hue. If you are making a pink and white bloom similar to the Lady Vansittart camellia, add both pink and white frosting to a single piping bag. When piped, the two colors will swirl together, giving a beautifully variegated look.
Camellias remind me so much of my lovely mother, and the hundreds of camellias she grew and cared for through the years. When my daughters, Molly and Madison had the idea of piping camellias on top of cupcakes, I thought it would be a wonderful way to honor their grandmother, while celebrating the natural beauty found around the South this time of year. Whether it be for your next holiday event, or just doing some holiday baking with family, this recipe, like the camellia itself, is bound to become a seasonal favorite.
Merry Christmas and Happy Holidays,
Emily Mingledorff
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