Flower Cupcakes by Tracy

“…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.”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s