How to Make Flower Cupcakes
Make Mom's day with an edible bouquet!
When it comes to Mother’s Day gifts, buying a bouquet of flowers is a go-to classic choice. Flowers not only smell great, they also look amazing, especially when placed in a vase on the kitchen table. The only downside is that they don’t last super long.
That’s why this Mother’s Day, Food Network Magazine’s come up with an equally eye-catching alternative. Bright, colorful and oh-so-sweet these delicious cupcake flowers are sure to make Mom’s day.
To make each colorful bloom, begin with our Basic Vanilla Cupcake. Then follow each step-by-step decorating guide below to bring your blossoms to life. Happy Baking!
1. Using kitchen shears, snip off a thin strip from the side of a marshmallow to make a petal. Work your way around the marshmallow to snip off more petals. Repeat with 23 more marshmallows. (You'll need 10 to 12 petals per cupcake.)
2. Snip a thin round from the top and bottom of the remaining 6 marshmallows. Press the 12 rounds cut-side down in the yellow nonpareils to coat.
2. Use kitchen shears to cut each slice diagonally in half to make triangular petals. (You'll need 25 to 30 petals per cupcake.)
1. Melt the white and pink candy melts separately. Arrange 12 plastic spoons facedown on a cutting board. Put the white candy melts in a resealable plastic bag, snip a corner and pipe short lines on the tip of each spoon.
2. Dip the back of the spoons in the pink candy melts to cover; freeze until set, 5 minutes. Carefully pop off the petals and use the spoons to make more. (You'll need 6 to 8 petals per cupcake.)
1. Cut a fruit leather strip in half and stack the two halves. Use the top of a small heart cookie cutter (preferably fluted) to cut petals. Repeat with the remaining fruit leather. (You'll need 8 to 10 petals per cupcake.)
2. Arrange the fruit leather petals on the cupcakes in concentric circles. Leave the center of the frosting uncovered.