Jellied-Candy Flower Cupcakes

January 24, 2012

Ingredients

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.

Martha Stewart's Cupcakes

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