Spring Blossoms

<p>Spring Blossoms</p>
Photo: Antonis Achilleos; Styling: Karen Tack

Looking for a way to add more pizzazz to an ordinary dessert recipe? Try brightening basic cupcakes with jelly beans. Proven be a huge hit with the little ones in the house.




Makes 12

Recipe from



1" flower-shaped cookie cutter
Small scissors
5 green sour belt candies
1 16-oz. can vanilla frosting
1 teaspoon lemon zest
2 small ziplock bags
Red food coloring
3/4 cup each small pink, orange and yellow jelly beans
4 each small pink, orange and yellow candy-coated chocolates
4 red heart-shaped candies
1 4.25-oz. tube chocolate decorating icing
12 decorative cupcake liners
12 green sour straws


1. Using a flower-shaped cookie cutter or small scissors, cut 12 flowers from 2 sour belts. Cut as many 1" leaves as possible from the remaining sour belts with scissors. Pinch the end of each leaf to create a stem; set aside.

2. Blend frosting and lemon zest in a bowl; spoon 2 Tbsp. into a ziplock bag. Divide remaining frosting mixture among 2 bowls; tint 1 frosting pink with red food coloring. Spread a cupcake with pink frosting mixture. On top, form a ring of pink jelly beans, side by side, following outer edge of cupcake; add another ring just inside the first. Place a green flower in the center. Repeat with other cupcakes, alternating frosting and jelly bean colors.

3. Snip a small corner from ziplock bag filled with frosting mixture; pipe a dot in the center of green flowers and top with a candy-coated chocolate.

4. To make ladybug: Pipe a dot of frosting mixture on top of a cupcake and attach a heart-shaped candy. Squeeze chocolate frosting into a ziplock bag, snip off a tiny corner, then pipe on a head, a line and dots onto heart. Repeat with remaining heart candies.

5. Place each finished cupcake in a decorative paper liner and arrange on a serving platter. Use sour straws as flower stems and place reserved leaves along stems.

Also featured in: Get Ready for Summer Special, All You, 2014;