Skip a fresh bouquet, and opt for these edible spring flower cupcakes.
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When April showers bring May flowers, one of our favorite things to do is decorate our baked goods like the buds popping up outside. Take these easy flower cupcakes for example: Set on top of naturally-dyed, decadent buttercream frosting, we’ve created cute fondant flowers that look so elegant and are so easy to make.
In our super easy steps, you’ll be able to fashion your own beautiful buds for some epic spring cupcakes to decorate your spring desserts table. Looking for an Easter centerpiece? Or perhaps a sweet Mother’s Day treat that doubles as a gift for Mom? These petite spring cakes can take over for a fresh bouquet. Bonus: your family will also be able to eat them!
If you’re feeling like pastel colors are more your speed, you can change up the color of the icing as well as the petals. Plus, this is a great DIY activity to do with the kids. Get creative, and watch those flowers bloom on your batch of sweet cupcakes this season.
all-purpose flour
baking powder
kosher salt
granulated sugar
(1 stick) unsalted butter, at room temperature
large eggs, at room temperature
pure vanilla extract
whole milk
batch Vanilla Buttercream
Natural food coloring powder (we like Color Kitchen) or gel paste food coloring
Cornstarch, for dusting
White or pink fondant
Lightly dust a clean work surface with cornstarch. Using a small rolling pin, roll a small piece of fondant so it is very thin.
Use small round cookie cutter to cut out petals.
Barely fold in half and pinch one end to create a petal shape.
Arrange the petals on the cupcake.
Roll colored fondant into a tiny balls and place in the center of each flower.
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