I don’t know about you, but it is starting to feel like Spring here in Vermont! Early Spring always seems to be muddy, dirty and rainy, but it comes with the promise of pretty flowers and warmer weather toward the end of Spring! With the thought of flowers swirling in my head, I wanted to showcase some sweet flower cupcakes my sister-in-law recently made for a party at her office. She did a wonderful job!
Mini marshmallows, colored sugar, rainbow colored chocolate coated sunflower seeds, frosting & cupcake mix
Misc needs: scissors, a couple dishes for the colored sugar, cupcake pan(s), cupcake cups/liners
- Mix & bake cupcakes per your favorite recipe (or box)
- Remove cupcakes from the pan & set aside to cool for at least 20-30 minutes
- While the cupcakes are cooling, pour the colored sugar into bowls
- Once the cupcakes have cooled, frost the tops of the cupcakes with frosting of your choice (I’d recommend green to look like grass, but that’s just me)
- Use the scissors to cut the mini marshmallows in half
- Press the sticky side of the marshmallow into the colored sugar
- Lightly press the marshmallow (non colored side down) on the top of the frosted cupcake
- Repeat, arranging the mini marshmallows to look like a flower
- Sprinkle a few of the chocolate coated sunflower seeds in the middle
- Serve & enjoy!
If the cupcakes (above) look a little too intense for you, but you still want to make flower cupcakes, here is another (simpler) option:
The directions for this cupcake can be found on FamilyFun.com. Instead of using mini marshmallows, use regular sized marshmallows and put gum drops in the middle. Feel free to still add the colored sugar to jazz these flowers up a bit!!
Unfortunately, I wasn’t able to make the cute shamrock cookies that I was hoping to bake… Hopefully I’ll have something of my own to show next week!