Mini Marshmallow Flower Cupcakes
Seth SmootFlowers are sweet to smell -- but also to eat, when topping these marshmallow flower cupcakes. These cupcakes are perfect for a bridal shower, or really any spring or summer celebration. But beware, if you stop and smell these roses (or daisies, we suppose), you'll end up with colored sugar on your nose.
About the Mini Marshmallow Flowers CupcakesLet your imagine run wild with these edible bouquets -- by using various colored sugars and pastel chocolates, you can create a floral rainbow. (We think Skittles would work nicely, too.) The white chocolate bases anchoring the flower's petals are a nice, tasty surprise.
To make your own mini marshmallow flowers cupcakes, you'll need the following:
12 vanilla cupcakes baked in pastel colored liners
1 can (16 ounces) vanilla frosting
180 mini marshmallows
1/2 cup each pink, light pink, yellow and violet decorating sugars
1 cup white chocolate candy melts
80 mini pastel colored chocolates
Here are Karen and Alan's easy decorating steps:
1. Place the different colored sugars into separate small bowls. Cut 45 marshmallows in half on the diagonal and place them into a colored sugar bowl. Toss the cut marshmallows in the sugar to get the cut edge coated with sugar. Repeat with the remaining marshmallows and sugars.
2. Line 2 cookie sheets with wax paper. Place the white candy melts in a microwave-safe sealable plastic bag. Microwave until smooth, massaging the bag every 15 seconds, about 1 minute. Seal and snip a small corner from the bag. Pipe a small dollop of melted chocolate, about the size of a nickel on the wax paper. Arrange 5 like-colored marshmallow petals in the chocolate to make a flower. Add a small candy in the center. Repeat with the remaining chocolate and candies. Refrigerate until chocolate is set, about 5 minutes.
3. Spread the tops of the cupcakes with a mound of vanilla frosting and make smooth. Gently peel the marshmallow flowers from the wax paper and add about 6 flowers of different colors to the top of each cupcake.
Learn more about Karen Tack, Alan Richardson and Hello, Cupcake!