Poppy Cupcakes
Votes: 1
Time: 45 min.
Complexity: average
Quantity: 12 cupcakes
Complexity: average
Quantity: 12 cupcakes
Decorate vanilla cupcakes with luxurious, large marshmallow poppies. They'll not only look impressive, but also be delicious. For decoration, choose bright red marshmallow (or fig) in thin sheets and cut out petals in the shape of fluted hearts. The petals are then inserted into the tops of cupcakes covered with white icing and decorated with a dark center made from an upside-down chocolate teardrop. The flower looks very natural. These bright and delicious cupcakes will be a great addition to any children's party or bachelorette party. They can also be placed in a box and given to a woman in lieu of a traditional bouquet of flowers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 long rolls of thin fruit pastilles
- 12 cupcakes with vanilla buttercream frosting
- 1/4 cup dark chocolate glaze
- 12 teardrop-shaped chocolates
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Cooking the dish according to the recipe:
- Cut the strip marshmallows Cut the pastilles in half and stack the two halves. Using the top of a small heart-shaped cookie cutter (preferably fluted), cut out petals. Repeat with the remaining pastilles. You'll need 8-10 petals per cupcake.
- Place the marshmallow petals on the tops of the cupcakes, working from the edges to the center. Leave the center of the frosting exposed.
- Place the chocolate frosting in a zip-lock plastic bag and snip off the corner. Pipe a circle in the center of each cupcake, then pipe rays of frosting extending from the center to the petals like a sun. Insert a chocolate candy upside down into the center of each flower.
Author of the recipe - Karen Tack and Alan Richardson (food writers)
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