May 8, 2013

Mothers’ Day Flower Cupcakes

Skip the usual flowers this Mothers’ Day and give a yummy gift instead. PS contributor Carrie from Worth Pinning shares details for how to make and decorate Mothers’ Day flower cupcakes that will ensure Mom has a sweet day!

Hello Positively Splendid readers, it’s Carrie from Worth Pinning!  As a former florist, I know the go-to gift for Mom is flowers.  With Mother’s Day fast approaching, I thought I’d share a different kind of flower bouquet for Mom this year:  A sweet bouquet of flower cupcakes!

Whether you are lucky enough to be celebrating Mother’s Day with your mom, with your own children, or celebrating your mom from afar, think about including an extra mom this year- someone you know won’t be with their family, a single mom with young children, a mom with children away in the armed forces, or a mom living in a shelter.  Deliver one or deliver a bunch to make another mother’s day.

Start by baking a batch of your favorite cupcakes.  Baking with your kids is the perfect opportunity for them to make something especially for you.  We chose white cake so you can see the pretty pastel cupcakes liners.  If you prefer chocolate cupcakes, the foiled lined papers work the best.

 The mini-cupcake liners are pink, purple, blue and green, so I mixed buttercream frosting to match.

I like to roll my frosting in plastic wrap first.  Secure it with a piece of tape in the middle and on one end.  Thread the loose end through the decorator bag with coupler.  Pull the plastic end through and then snip the extra plastic wrap with scissors.  Place the tip and coupler on the end of the bag and you’re all set.  Cleanup is a snap and you can switch out colors using the same decorating bag.  I mixed 4 colors and used one decorating bag.

Using a Wilton #18 tip, pipe around the edge of the cupcake first by applying a bit of pressure and to release the frosting and then releasing the pressure as you pull the tip away from the cupcake.  For the minis, start at the outer edge of the cupcake and spiral the frosting to the center.

Sprinkle the frosted tops of the minis with white, pink, blue and green sugar pearls.

For the regular sized cupcakes, carefully place a sugar pearl (using a pair of tweezers) in the center of each “spike” of frosting for a softer look:

Never underestimate the usefulness of post-holiday candy clearance.  I picked up this bag of pastel candy corn *just in case* I could figure out something to do with them this spring.  The pastel colors make beautiful flower petals.  Can’t find pastel colored candy corn?  You make the same shape by cutting a piece of Starburst candy and molding it in your hand.  Flavored (orange, lemon, lime, cherry, vanilla) Tootsie Rolls also work well.

Place 7 candy corn with the tips meeting in the center of the cupcake. Then pipe a big frosting dot in the center and place more sugar pearls to finish the cupcake.

I’ll be celebrating my 10th Mother’s Day with my kids hiking my favorite trail- presumably working off some cupcakes!  I always tell them our hike is the best Mother’s Day gift they can give me.

How will you be spending Mother’s Day this year?

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It’s always a pleasure to have Carrie stop in for a visit! For another tasty spring treat, be sure to head over to check out her baseball cupcakes.

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2 Responses to Mothers’ Day Flower Cupcakes

  1. Crystal May 8, 2013 at 3:45 pm #

    I just informed my 16 year old daughter that I wanted these cupcakes for Mother’s Day. I even showed her your tutorial. She then proceeded to laugh and said she was not that talented, but she would buy me a decorated cupcake from the cupcake store. I laughed….atleast she was honest!!! lol!! I think your cupcakes are beautiful!!

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