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Categories:Viewed: 12 - Published at: 3 years ago
Ingredients
- 12 each yellow, orange, white and green spice drops
- 1/2 cup each yellow, orange, pink and green decorating sugars
- Rolling pin
- 1" flower-shaped cookie cutter
- Small scissors
- 1 small ziplock bag
- 1 16-oz. can vanilla frosting
- Yellow and light green jumbo nonpareils (wilton.com)
- 12 decorative cupcake liners
Method
- Press 3 yellow spice drops together. Sprinkle a work surface with yellow sugar and roll out pressed drops with a rolling pin to about 1/8" thickness. Repeat with remaining drops and sugar, using white drops with pink sugar. Add more sugar as needed while rolling to prevent sticking. Using a flower-shaped cookie cutter or small scissors, cut 6 flowers from each set of flattened yellow, orange and white drops, rerolling as necessary. You need up to 72 flowers. Cut as many 1/2" leaves as possible from flattened green drops. Pinch the end of each leaf to create a stem; set aside.
- Spoon 2 Tbsp. vanilla frosting into ziplock bag. Spread remaining frosting on top of cupcakes. Arrange 3 to 6 flowers on top of each cupcake, along with several leaves.
- Snip a small corner from ziplock bag filled with frosting. Pipe a dot of frosting in the center of each flower and top with a nonpareil.
- Place each finished cupcake in a decorative liner and arrange on a serving platter. If desired, dress up platter with remaining spice drop flowers topped with a dot of frosting and a nonpareil.
