All You Need
- Coloured sprinkles, sugar or coconut (recipe follows)
- 30 large marshmallows
- 1 container (450 g) vanilla frosting
- Club House Assorted Food Colours
- 24 yellow cupcakes baked in white paper liners
- 1 cup (250 mL) green-coloured sugar (recipe follows)
- 24 yellow spice gumdrops
Place coloured sprinkles, sugar or coconut in small bowl. Cut several marshmallows crosswise into 4 slices with sharp scissors. Press 1 of the cut side of each marshmallow piece into coloured sprinkles to coat. Place coated side up on baking sheet. Repeat with remaining marshmallows and sprinkles to makes 120 marshmallow petals. (For variety, use different coloured sprinkles, sugar and coconut to decorate the marshmallow petals.).
Tint the frosting bright green, using ½ tsp (2 mL) green food colour and 4 drops blue food colour. Place the green-coloured sugar in a shallow bowl. Spread top of each cupcake with green frosting. Roll the edge of each cupcake in coloured sugar.
Arrange 5 marshmallow petals on top of each cupcake to resemble a flower, pressing the marshmallows into the frosting. Place a gumdrop in the center of the cupcake to complete the flower.
Chef’s Tip: Place white sprinkles or nonpareils, white decorating sugar or coconut in large resealable plastic bag. Add food colour. [For 1 cup (250 mL) sprinkles, add ¼ to ½ tsp (1-2 mL) food colour. For 1 cup (250 mL) sugar, add ½ to 1 tsp (2-5 mL) food colour. For 1 cup (250 mL) coconut, add ¼ tsp (1 mL) food colour.] Seal bag. Knead sprinkles, sugar or coconut until the colour is evenly distributed. (Add additional drops of food colour for darker shade.) Spread coloured sprinkles, sugar or coconut on large rimmed baking sheet. Let stand 15 to 30 minutes or until dried. Store in airtight container.