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These easy cupcakes are a sweet way to celebrate any summertime occasion. Topped with colorful fondant decorations, these Blossoms of Sunshine Summer Cupcakes are great treats for birthday parties and bridal showers. Easy for decorators of all skill levels, these summer cupcakes are also fun for those who are new to crafting with fondant. Play around with colors and shapes with these sweet and bright summer cupcakes.
Favorite cupcake mix or recipe (4½ to 5 cups batter makes 24 cupcakes)
White Ready-To-Use Decorator Icing – 4.5 lb. Tub (3 cups used)
9 in. Fondant Roller (pink guide rings used)
Round Fondant Double Cut-Outs Set (“A”, “B” and “D” size used)
Blossom Fondant Double Cut-Outs Set (“E” size used)
5-Pc. Decorating Brush Set
12-Cup Standard Muffin Pan
Orange Ombre Baking Cups
9 in. Straight Spatula
Fondant Colors Tinted
Use Color Right base colors and QuickCount color formulas to tint fondant in the following ultra-concentrated shades:
Spring Yellow: 1 oz. fondant + 16 Y + 1 O
Add ¼ in. ball ultra-concentrated yellow to 4 oz. white fondant.
Spring Orange: 1 oz. fondant + 28 Y + 5 O
Add 1 in. ball ultra-concentrated orange to 4 oz. white fondant.
Summer Red: 1 oz. fondant + 8 R + 1 O
Add 1¼ in. ball ultra-concentrated red to 4 oz. white fondant.
Reserve remaining fondant white.
One day in advance, make fondant topper.
Tint fondant following color formulas above. Use 9 in. fondant roller with pink guide rings to roll out white and tinted fondant, separately, 1/16 in. thick. Use round cut-outs to cut one shape each: smooth side “A” size in yellow, scalloped side “B” size in white, smooth side “D” size in orange. Use smooth side of blossom cut-out “E” to cut shape in red. Use damp brush to attach centered shapes from largest to smallest. Let dry overnight on cornstarch dusted surface.
Bake and cool cupcakes.
Bake and cool cupcakes in liners.
Use spatula and white icing to ice cupcakes smooth. Position fondant topper on top of cupcake.