Tiny Blessings Cupcakes Zoom

Tiny Blessings Cupcakes

Makes: Each cupcake serves 1.
Skill Level: Somewhat Easy

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Step 1

In advance: On waxed paper, make 40 tip 131 drop flowers each in rose, violet and yellow royal icing. Add tip 2 white dot centers. Make extras to allow for breakage and let dry.

Step 2

Cut 1 cross cookie and 1 round cookie for cross base using circle cutter; cut 23 round cookies for bassinets using medium Cut-Out. Using paring knife, cut a 2 1/2 x 1 1/4 in. rectangle easel back for cross cookie. Using paring knife, cut off a 90° angle piece off each bassinet. Bake and cool all cookies.

Step 3

Outline and flow-in cross cookie with tip 2 and color flow. Place base and bassinet cookies on cooling grid and cover with thinned color flow; let set.

Step 4

Using full-strength color flow, add tip 2 line, zigzag and dot detail on cross and bassinets.

Step 5

Ice cupcakes smooth in buttercream. Position bassinet cookie and drop flowers on each.

Step 6

Attach easel back to cross cookie and cross cookie to base with royal icing; attach flowers around base. Position cupcakes and cross on stand.

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Lemon Yellow Icing Color

Violet Icing Color

Rose Icing Color

Kelly Green Icing Color

Meringue Powder




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12-cup Standard Muffin Pan

Cooling Grid

Angled Spatula

Cake Board

Fanci-Foil Wrap

Paring Knife

Waxed paper

Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

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