It’s Spring! Finally. Even though it’s still in the 30s here and there is snow in the forecast this week, I had to bake something to celebrate. I’m hoping that if I eat all of these cupcakes it will actually start to warm up. Ever since I discovered how to make these a few years ago, I seem to make them at least once a year. No matter how many times I make them, I can’t help but get excited every time I finish the first one. The flowers take a bit of time to make, but it is totally worth it.
Usually when I tell people that the flowers are made from mini marshmallows, they can’t believe it. The decorating process could not be simpler. I cut the mini marshmallows on a diagonal to form the flower petals. I then dipped the sticky surface of the marshmallow (along the line where I cut) into colored sanding sugar and placed it on top of a frosted cupcake. The frosting helps the marshmallows to stick to the cupcake, so be sure to decorate right after you frost, or your frosting may harden slightly and not stick as well.
Place the marshmallow petals upright at about a 45 degree angle around the outside of the cupcake first and then continue to make smaller circles with the petals until you have formed the entire flower. As you get closer to the center, place the marshmallows at angles closer and closer to 90 degrees. It is definitely a good idea to get some help making these if you plan to make a large quantity of them, as it can be a bit time consuming. If you have kids, this is a really fun weekend project and they’ll love that they can eat them when they’re done. You can make these ahead of time, but they are best the day of because the marshmallows will harden a bit. Just store them in an airtight container if you make them in advance.
Happy Spring and stay tuned later this week for another Spring inspired cupcake!