Jellied Candy Flower Cupcakes Recipes

JELLIED-CANDY FLOWER CUPCAKES

Steps:

• Using an offset spatula, spread cupcakes with a smooth layer of buttercream (if desired, tint half green with gel-paste food color). Fill one bowl with cream-colored sprinkles and another with green sprinkles. Gently press each frosted cupcake into sprinkles, rolling it around so entire surface is coated. For flowers, use 1- to 1 1/2-inch aspic cutters (or a paring knife) to cut petals from jellied citrus slices. Use scissors or a sharp knife to cut off lower third from gumdrops; discard. Arrange 6 jellied petals on each cupcake in a flower shape; gently press gumdrop into center, cut side down.

WHIMSICAL FLOWER CUPCAKES

Steps:

• Frost the cupcakes with the buttercream.
• To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip. Hold the bag straight above the cupcake. To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal. Rotate the cupcake slightly after each petal.
• Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
• Repeat with the remaining cupcakes.

EASY FLOWER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
• Combine 6 1/2 tablespoons butter, sugar, and vanilla sugar in a bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and beat until smooth.
• Mix flour, baking powder, and salt in a separate bowl and add to the batter. Beat for another 5 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Cupcakes sink slightly after baking, which is fine as it creates a flat surface for the flowers.
• Combine 1/4 cup butter and cream cheese in a bowl and beat with an electric mixer until well combined. Add confectioner's sugar, 1/4 cup at a time. Beat in 1/2 teaspoon vanilla extract after half the confectioners' sugar is incorporated. Set aside.
• Pour colored sugar into different small bowls. Cut each large marshmallow into 5 slices. Dip marshmallow pieces with the cut side down into one of the colors so the sugar will stick to the marshmallow. Repeat with the other marshmallows and different colors.
• Spread a layer of frosting over each cupcake. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals. Place a candy-colored chocolate piece in the middle.