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.”