“…any cake as a base.
Vanilla butter frosting spread over the top.
Colour sugar with drops of natural colours:
– Yellow from saffron.
– Purple from red cabbage juice.
– Pink from red cabbage juice with citric acid.
– Blue from red cabbage juice with sodium bicarbonate.
Cut white marshmallows in half, and dip sticky side in the coloured sugar.
Pinch one end of the half marshmallow to make a petal shape.
Arrange 5 sugared marshmallow halves on each iced cupcake.
For an extra touch, you could match the sugar colour with the patty papers.
*Based on Frangipani Rosewater Cakes in the Women’s Weekly Cool Cupcakes book.”