My Cupcake Garden

It's spring time in my kitchen! You can really tell by all of the flowers popping up!! Thanks to a flower-shaped cupcake pan, I was easily able to create this delicious tribute to Spring. As you can see from the pan below, you can still use the normal-sized cupcake paper liner. The only part left exposed is the petals, so for safe-eating, I lined the petal part with butter for ease of removing them, without breaking the cake, from the pan.

Now, though they are delicious and adorable, they are also incredibly top-heavy, so its a balancing act to carry them without having them tip over. Always carry the fixer icing tube in your purse - haha! I sound like a crazy cupcake bag lady! So worth it, just for the reaction on their size and cuteness. Happy spring!

*Note: the icing used here is the Martha Stewart Vanilla recipe: 1 pound of powdered sugar, 3 sticks of butter (yes, 3!!), and 1/2 tsp of vanilla. I added a little extra powdered sugar to make it less oily...