My little sister had her 4th birthday a couple weeks ago and I made these cupcakes for her to bring to sunday school… so I guess you could say these were inspired by her!!
I got the cupcake liners at Michael’s, my favorite store in the world!
24 yellow or white cupcakes
Buttercream icing (below)
Fondant (about 9-10 0z.)
Silver ball sprinkles
circle cookie cutters, slightly smaller than the cupcakes
Small flower cookie cutter
Red or pink food coloring
- 1/2 cup shortening
- 1/2 cup butter
- 1 tsp. vanilla
- 4 cups (1 lb.) powd. sugar
- 2 T. milk
Cream butter and shortening with electric mixer. Add vanilla. Add sugar, 1 cup at a time, beating well on medium speed (will appear dry).Add milk and beat at medium speed until light and fluffy.
Yield: 3 cups and frosts 24 cupcakes
NOTE–Keep in fridge when not in use. Rewhip before using. If you frost your cupcakes the night before you can leave them out with a cover on.
First, roll out your fondant to desired thickness and use the cookie cutter to cut 24 circles. With the leftover fondant, dye it pink with red or pink food coloring. I did a medium pink. Roll out the pink fondant and cut out 24 flowers using the flower shaped cookie cutter. Adhere the flowers onto the middle of the white circles using a tiny dab of water. Press the small sprinkles into the fondant around the edges, and in the center of the flower.
To frost the cupcakes, start from the middle and slowly swirl while applying pressure. Gently press the decorations into the center of cupcake. Don’t forget to take pictures and enjoy!