Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This treat starts with either homemade or store bought cupcakes. Then they're topped with vanilla frosting and colorful spice drops shaped like flowers!

Recipe by MyRecipes May 2011

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Credit: Antonis Achilleos; Styling: Karen Tack

Recipe Summary test

Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Press 3 yellow spice drops together. Sprinkle a work surface with yellow sugar and roll out pressed drops with a rolling pin to about 1/8" thickness. Repeat with remaining drops and sugar, using white drops with pink sugar. Add more sugar as needed while rolling to prevent sticking. Using a flower-shaped cookie cutter or small scissors, cut 6 flowers from each set of flattened yellow, orange and white drops, rerolling as necessary. You need up to 72 flowers. Cut as many 1/2" leaves as possible from flattened green drops. Pinch the end of each leaf to create a stem; set aside.

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  • Spoon 2 Tbsp. vanilla frosting into ziplock bag. Spread remaining frosting on top of cupcakes. Arrange 3 to 6 flowers on top of each cupcake, along with several leaves.

  • Snip a small corner from ziplock bag filled with frosting. Pipe a dot of frosting in the center of each flower and top with a nonpareil.

  • Place each finished cupcake in a decorative liner and arrange on a serving platter. If desired, dress up platter with remaining spice drop flowers topped with a dot of frosting and a nonpareil.

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