Flower Garden Cupcakes - cooking recipe

Ingredients

1 jar buttercream frosting
None None pink and red food coloring
12 None large cupcakes of your choice
1/3 cup granulated sugar
16 None marshmallows, each cut into 4 petals
14 None pink button-shaped chocolates
None None porcelain fairy figurines, assorted
None None mini sugar flowers and toadstools, to decorate
6 None mini cupcakes of your choice
12 None mini white chocolate discs
1 piece licorice rope, cut into small antennae

Preparation

Tint 1/2 of the frosting pink and 1/4 red. Leave remaining frosting white.
Spread pink buttercream over 10 large cupcakes. Tint sugar pink then dip marshmallows into sugar. Arrange on cupcakes to as flower \"petals.\" Press button-shaped chocolates into center of each cupcake. Spread plain buttercream over remaining large cupcakes. Decorate with porcelain fairies, sugar flowers and toadstools.
Cut tops off of mini cupcakes. Spread red buttercream over removed tops then cut in half. Secure onto mini cupcake bottoms with buttercream to make \"wings.\" Decorate with mini white chocolate discs. Add licorice \"antennae\" and a button-shaped chocolates for \"heads.\"
Arrange all cupcakes on a colored cake board. Scatter extra sugar flowers around bases.