Raspberry Bouquet Cupcake
Votes: 2
Time: 5 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
This recipe offers a cupcake decorating idea. Bake cupcakes using your favorite recipe, frost with white icing (about 2 tablespoons per cupcake), and top with a bouquet of raspberry-shaped gumdrops. It looks so spring-like.
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:
- 1 store-bought cupcake with frosting
- 3 raspberry gummies
- 1 green gummy rope
- 1 green fish-shaped gummy candy
We recommend
Cooking the dish according to the recipe:
- Press gummy raspberries into the frosting at one edge of the cupcake. Cut green gummy rope into 3 strips and create stems for each raspberry. Cut the fish in half and place one half at the bottom of the bouquet to form a leaf.
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