Your favorite cupcake recipe
Each cupcake serves 1.
In advance: Make fondant flowers and leaves. For violet shown, combine 2 oz. white fondant with 2 oz. violet fondant from Neon Colors Fondant Multi-Pack. For orange shown, combine 2 oz. white fondant with 2 oz. orange fondant from Neon Colors Fondant Multi-Pack. Roll out various colors of fondant 1/16 in. thick.
Cut 22 large flowers and 22 medium flowers using Funny Flower Cut-Outs. Attach 1 medium flower to each large flower using a damp brush. For flower centers, roll pea-sized balls of fondant in various colors. Attach flower centers to flowers using a damp brush.
Brush medium flowers with water. Sprinkle with White Sparkling Sugar. Let dry.
Roll out green fondant from Pastel Colors Fondant Multi Pack 1/16 in. thick. Cut 22 leaves using large Leaf Cut-Out.
Score vein lines in leaves using straight-edge wheel of Cutter/Embosser. Let dry.
Bake cupcakes in Assorted Pastel Standard Baking Cups and cool completely on Cooling Grid.
Ice cupcakes smooth with white icing using Spatula.
Position flowers and leaves on cupcake tops.
Position cupcakes on Cupcakes ´N More® Dessert Stand.
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