Description
Delicious strawberry cupcakes topped with colorful fondant decorations.
Ingredients
Scale
- 12 strawberry cupcakes
- 4 cups Buttercream icing
- 2 cups Marshmallow fondant (Dark purple, light purple, yellow)
Instructions
- Bake cupcakes and allow them to cool completely.
- Make icing and tint it with gel colors if you like.
- Pipe a swirl of frosting on top of each cupcake. Keep aside.
- Roll out yellow gum paste. Use an oval cutter to cut out 4 yellow pieces. Use a heart cutter to cut out 1 heart piece.
- Place the oval pieces on a foam pad. Press the leaf veiner on top of each piece until the leaf pattern transfers over.
- Place the heart piece on the foam pad the leaf veiner on top of it until the leaf pattern transfers over.
- Use the balling tool to thin out the edges of the heart piece until it looks a little ruffled.
- Use the balling tool again to thin out the edges of all the oval pieces.
- Brush blue petal dust on the bottoms of 2 oval pieces and 1 heart piece.
- On the pieces that you just brushed with petal dust, use a black edible marker to draw lines only halfway.
- It’s time to assemble all the pieces now: Arrange the petals in a circular formation. Stick the piece together by brushing some corn syrup in the center.
- Roll out a small ball of yellow fondant and stick it in the center of the flower.
- Also, make 2 small yellow gum paste loops and stick them around the center of the flower.
- Now, place this flower on a flower forming cup and let it dry overnight or until it hardens.
- Make more of these flowers and then, stick them on top of your iced cupcakes. Enjoy!
Notes
- This recipe yields beautifully decorated cupcakes perfect for any occasion.
- Ensure the cupcakes are completely cool before decorating.
- Experiment with different fondant colors for various themes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg