Make your own sweet garden with an array of cupcakes in bloom. One batch of Swiss meringue buttercream (page 304) is enough to decorate two dozen cupcakes, including the piped flower versions. See Sources, page 342, for where to find the tools and candies used below.
Recipe information
Yield
makes 24 per recipe
Ingredients
Preparation
Lollipop Garden Cupcakes
Step 1
Using an offset spatula, spread buttercream on cupcakes, smoothing into dome shapes. Place sprinkles in a small bowl. Gently press each frosted cupcake into sprinkles, rolling it around so entire surface is coated. Insert a lollipop into the center of each cupcake. Using a paring knife or kitchen shears, cut leaf shapes out of green taffy strips. Press one leaf into each cupcake, next to the lollipop. Refrigerate 30 minutes to allow frosting to set.
Jellied-Candy Flower Cupcakes
Step 2
Using an offset spatula, spread cupcakes with a smooth layer of buttercream (if desired, tint half green with gel-paste food color). Fill one bowl with cream-colored sprinkles and another with green sprinkles. Gently press each frosted cupcake into sprinkles, rolling it around so entire surface is coated. For flowers, use 1-to 1 1/2-inch aspic cutters (or a paring knife) to cut petals from jellied citrus slices. Use scissors or a sharp knife to cut off lower third from gumdrops; discard. Arrange 6 jellied petals on each cupcake in a flower shape; gently press gumdrop into center, cut side down.
Piped Flower Cupcakes
Step 3
Using a pastry bag fitted with a small petal tip (#104), pipe plain or tinted buttercream petals: Keeping the wide edge of the tip in the center of the cupcake, pipe a petal by making a half-moon motion with the outer, thinner edge of the tip. Repeat until you have five or six slightly overlapping petals that cover the top of the cupcake. Place a round colored candy, such as a pastel lentil, M&M, or Skittle, in the center of the flower. Repeat to decorate remaining cupcakes. Refrigerate 30 minutes to allow frosting to set.
Sugar-Cookie Flower Cupcakes
Step 4
Make sugar cookie cutouts (page 319), using a 2-to 3-inch flower cookie cutter (see Sources, page 342) to cut out 24 shapes; place a rolled-paper lollipop stick under each flower (press lightly to adhere) before chilling and baking as directed. Divide 1 cup buttercream into thirds; tint pink, yellow, and light blue. Tint remaining buttercream green; use a small open-star tip (#22) to pipe “grass” on cupcakes. Use a small plain tip (#4) to outline each flower and dot the center. Insert a lollipop cookie into center of each cupcake. Cut candy spearmint leaves in half; place on either side of lollipop. Refrigerate 30 minutes to allow frosting to set.
