Garnish your vanilla cupcakes with sumptuous, large poppy marshmallows. It will be not only spectacular, but also very tasty. For decoration, select bright red marshmallow in thin sheets (or fig) and cut from her petals in the form of corrugated hearts. The petals are then inserted into the tops of cupcakes covered with white icing and decorated with dark teardrop-shaped inverted chocolate core. The flower looks very natural. So bright and delicious cupcakes decorate any children’s party or bachelorette party. They can also be folded. in a box and give a woman instead of the usual bouquet of flowers.
Recipe author – Karen Tack, Alan Richardson (Karen Tack and Alan Richardson) culinary writers
Time: 45 мин.Difficulty: medium Quantity: one 2 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 long rolls of thin fruit candy
- 12 cupcakes in vanilla butter icing
- 1/4 Art. dark chocolate glaze
- 12 teardrop-shaped chocolates
Recipes with similar ingredients: cupcake, cream, chocolate chips (granules)
Recipe preparation:
- Cut the strip of pastille in half and fold two halves in a pile. Using the top of a small die cut for cookies in heart shape (preferably corrugated) cut the petals. Repeat that the same with the remaining pastila. You will need 8-10 petals for a cupcake.
- Place the marshmallow petals on top of the cupcakes, moving from the edges to the center. Leave the middle of the glaze open.
- Put the chocolate icing in a plastic bag with ziplock and cut the corner. Make a circle in the center of each cupcake, then cast off the rays coming from the center to the petals like the sun. To the center stick a chocolate candy upside down on each flower.
