Spring-Theme Fondant Flower Cupcakes
- For the flowers, lightly dust your rolling mat or cutting board with cornstarch or powdered sugar. Knead the fondant until easy to roll out. Try not to over-knead, it will create air pockets in the fondant.
- Roll the fondant into a 1/16-inch sheet. Use a 2-inch petal cookie cutter to cut fondant into 64 shapes. Each cupcake will require 4 cutout flowers.
- To assemble the 3-dimensional flowers, lightly fold each cutout flower in half. Place one folded flower on top of another so the two are perpendicular. Press in the center to secure. Stack another folded flower vertically on top of the petals and press to secure.
- The final folded flower will be placed horizontally. To do this, lift up the bottom corner of the third flower and slide the fourth flower into the open gap. Lay the top flower down and press gently in the center.
- Using your finger, lift up the edges of the top flower pedals until they form the flower.
- Tint buttercream frosting using desired food coloring and place in piping bag.
- Use an open star decorating tip to create a swirl. Start on the outer edge of your cupcake and pipe frosting around in a circle, working from the outside in until you reach the center.
- To finish, gently place a flower in the center of each frosted cupcake.
From the Test Kitchen
Rolling pin Rolling mat or cutting board 6 petal cookie cutter (just larger than 2 inches) Clean paint brush Cupcake liners Piping bag or gallon-size zipped plastic bag
If excess cornstarch sticks to the fondant, you can brush it away with a clean paint brush (either dry or barely damp) or lightly rub shortening onto the flower cut-out. If you choose to use shortening, be sure to use a light amount. It will get absorbed into the fondant and leave a little bit of shine.
If this layer does not seem to stick to the others, add a tiny bit of water between the two folded flowers at the center point.
Basic Butter Frosting
- In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2/3 cup of the powdered sugar, beating well. Gradually beat in 2 tablespoons of the milk and the vanilla. Gradually beat in the remaining 2 cups powdered sugar until smooth. If necessary, beat in enough of the remaining milk, 1 teaspoon at a time, to reach spreading consistency.