Flower Flyer Cupcakes
Spearmint jelly leaves
Each cupcake serves 1.
Tint a small amount of vanilla using green icing color. Brush mixture on lollipop sticks to color stems; let dry.
Roll out pink fondant 1/8 in. thick. Cut flowers using Cut-Outs. Brush tops with water; sprinkle with pink sugar.
For flower centers, roll small balls of yellow fondant and attach with damp brush. Let dry. Cut spearmint leaves in a smaller teardrop shape.
Attach leaf and flower to stem with dots of buttercream.
Tint a portion of white fondant orange (combine Orange and Red-Red Icing Colors for orange shade shown).
For ladybug, shape into a 1/2 in. oval shape. Let dry. Using black FoodWriter, draw head, wing outline and spots.
Bake and cool cupcakes. Pipe tip 233 pull-out grass in green buttercream. Insert flowers on stems; position ladybug.
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