Butterfly Cupcakes by Tracy

“‘Near’ failsafe.

The cake and butter icing contain cocoa (amines), but carob could be used instead.

White choc bits were used for the body (amines), but white melts could also be used to shape a body.

White melts were melted and piped onto baking paper to make 5.5cm diameter circles. Nemar naturally coloured sprinkles (some salicylates) were then sprinkled onto each circle, and they were placed in the fridge to set.

Just prior to assembly, the sprinkled circles were taken out of the fridge to be cut into quarters – they really needed to sit for a few minutes to be easier to cut without cracking, but they still worked well even after splitting.

2 short strips of shredded coconut were used for antennae (salicylates, amines and sulphur dioxide).

*Based on the Dragonfly cupcakes in the Women’s Weekly Cool Cupcakes book.


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.”