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Pick to Click Cupcake Zoom

Pick to Click Cupcake


Bright flower-topped cupcakes shout that spring has sprung! Create the cookies with Flower Cut-Outs, attach to a lollipop stick stem and add jelly spearmint leaves for a tasty trim.
Makes: Each cupcake serves 1.
Skill Level: Somewhat Easy

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Additional Information

Step 1

One day in advance: Make cookies. Roll out dough; cut cookies using medium Flower Cut-Out. Bake and cool. Outline cookies with tip 2 and full-strength Color Flow. Flow in with thinned color flow in cut parchment bag. Let dry overnight. Attach cookies to sticks with full-strength color flow. Pipe tip 8 dot flower center in buttercream.

Step 2

Bake and cool cupcakes in silicone cups supported by cookie sheet. Ice smooth; sprinkle with Cake Sparkles. Insert cookies on sticks. Cut spearmint leaves in half and attach to stem with icing.

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Ingredients

Products

$3.29

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$8.99

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Rose Icing Color

Lemon Yellow Icing Color

Jelly spearmint leaves

Tools

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$1.19

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$0.99

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$9.99

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$7.99

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Discontinued

Cookie Sheet

Cooling Grid

4 in. Lollipop Sticks

Spatula

Waxed paper

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Pick to Click Cupcake is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from I actually like that you are suggested to do half of this the day before (the cookie flower part)--it means this project goes smoothly without having to rush around or do too many things in one step. Cookie dough should be thick, so the flower can be sturdy. Green icing works, too, if you lack sprinkles.
Date published: 2011-05-12
  • 2016-05-05T15:34CST
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