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How to Make Flower Garden Birthday Cupcakes

Sep 20, 2012 at 12:10 PM Chime in now


Instructions adapted with permission from Dress Your Cupcake by Joanna Farrow

Yield: 5 cupcakes


Green food coloring
Vanilla buttercream frosting
5 cupcakes in green baking cups
Handful of pink mini marshmallows
Pink, lilac and yellow mini candy-coated chocolates
Tube of white decorator frosting
Pearlized multicolored sprinkles
Small spatula
Muffin tin
Paper baking cups
5 T. lightly salted butter, softened (for cupcakes)
1/3 cup superfine sugar (for cupcakes)
Generous 1/2 cup self-rising flour (for cupcakes)
1 egg, plus 1 egg yolk (for cupcakes)
1 t. vanilla extract (for cupcakes)
3 1/2 T. unsalted butter, softened (for vanilla buttercream)
1/2 cup confectioners' sugar (for vanilla buttercream)
1 t. vanilla extract (for vanilla buttercream)
1 t. boiling water (for vanilla buttercream)


To make cupcakes:

1. Line five sections of a muffin tin with paper baking cups and preheat over to 350 degrees.

2. Put al lingredients into a bowl and beat with a hand-held electric mixer until pale and creamy.

3. Divide batter between the baking cups and bake for about 25 minutes until risen and just firm. Leave for 5 minutes, then transfer to a cooling rack to cool.

To make vanilla buttercream:

Put the butter, sugar and vanilla extract in a bowl and beat with a hand-held electric mixer until smooth. Add the boiling water and beat again until light and fluffy.

How to decorate the cupcakes:

1. Beat green food coloring into the vanilla buttercream, adding a little at a time until the desired shade is reached. Spread over the cupcakes using a small spatula.

2. Use scissors to cut the marshmallows into thin slices. Make flower shapes on top of each cupcake by arranging five or six pieces of marshmallow in circles, pressing them gently into the buttercream. Press a small candy-coated chocolate into the centers. You'll want two or three completed flowers on each cupcake.

3. To make each candy flower, arrange five mini candy-coated chocolates of the same color in a circle, pressing them gently into the buttercream. Pipe large dots of white decorator frosting into the space in the center and then scatter the frosting with the multicolored sprinkles while the frosting is still soft.

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