Pink Cupcakes Zoom

Rosy Pink Cupcakes

Topped with pale pink icing and sweet fondant mini roses, these Rosy Pink Cupcakes are the perfect ending to a Mother’s Day brunch.
Makes: 12 cupcakes
Skill Level: None

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Additional Information

Step 1

NEEDED: See the Supply List for items you can purchase here. Click on the Techniques tab for the rosette and mini rose techniques we used. You will also need:

  • Your favorite cake mix or recipe (3-1/2 cups batter needed)
  • Solid vegetable shortening

Step 2

One day in advance, make mini roses. Tint 1 oz. fondant creamy peach and 1 oz. fondant rose. Working with small amounts of each color, marbleize the fondant. Following the Mini Rose technique, make three and five petal roses, enough for three to four roses per cupcake. Let roses dry, at least 3 to 4 hours.

Step 3

Bake and cool cupcakes. Use your favorite cake mix or recipe to make 3-1/2 cups of batter. Bake and cool cupcakes.

Step 4

Decorate cupcakes. Using Rose icing color, tint icing light rose. Prepare decorating bag with tip 1M and light rose icing. Pipe rosette on top of each cupcake. Position fondant roses on cupcakes.

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Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.

Sweet fondant mini roses are a lovely accent to a flower-decorated cake or cupcake.

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