To decorate cupcakes with lush orange dahlias, you will need candied marmalade in the form of orange or tangerine segments. They are cut into thin slices in the form of petals and inserted into the icing on the surface of the cupcakes in a circle so that their corners looked up. Make your dahlias as much as possible large and lush to make flower cupcakes look spectacular. AT sprinkle the center of each dahlia with orange as a core sugar pearls or take away the orange nonpareil.
Recipe author – Karen Tack, Alan Richardson (Karen Tack and Alan Richardson) culinary writers
Time:45 minutes Difficulty: medium Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 – 15 pcs. candied marmalade in the form of orange segments
- 12 cupcakes in vanilla butter icing
- Orange sugar pearls or nonpareil
Recipes with similar ingredients: cupcake, marmalade, jelly beans
Recipe preparation:
- Thinly cut marmalade into transverse slices. Kitchen with scissors cut each slice diagonally in half to turned out triangular petals. You will need 25-30 petals for a cupcake.
- Arrange the petals on each cupcake, moving from the edges along circle to the center to completely cover the surface of the cupcakes. Fill the middle of each with a flower of pearls or nonparelly.
