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I'm Just Cookin' PDF Print E-mail
Written by Darci Tomky   

Flower Power

I was super excited this summer when the Heginbotham Library called me up to ask me to be a judge for their Teen Summer Reading Program Chopped Competition.

After the first round of this mock TV show, the kids not only had sticky, frosting-covered fingers, but they had come up with some pretty incredible cupcake creations. First of all, the cupcakes tasted amazing! Second, it was a blast coming up with some sophisticated-sounding judge’s comments. In my very best television

voice, “The unique blend of the soft cupcake, tangy frosting and crunchy cookie decoration is an absolute delight to my pallet.” Do I sound smart? Maybe a little?

Anyway, their competition inspired me to work on my own cupcake creation. I can’t really take credit for the creativity, though. I first heard about these adorable mini marshmallow flower cupcakes from my sister, and she of course saw this popular baking trend on multiple food blogs and recipe sites.

These little cupcakes are the perfect touch for any spring or summer gathering. And since they’re so small, you don’t have to feel bad about eating four of them!

These days they have quite a variety of cupcake holders, colored sugar and candy pieces available, so you can make these cupcakes fit any kind of color scheme. My flowers were bright pink, yellow, green and purple with a variety of mini M&Ms for the center. I used a yellow cake mix and white, whipped frosting, but you could use any combination that you like. The Chopped Competition introduced me to Duncan Hines Frosting Creations. Ever heard of bubble gum, mint chocolate or strawberry shortcake frosting flavors? Sounds like a great idea to me!

This is your creation, so get creative! I’ve also seen multiple marshmallow flowers placed on regular-sized cupcakes or even large cakes. Another variation is to use lots of petals to create a mum-type flower, which would be the perfect size to top a regular cupcake.

Mini Marshmallow Flower Cupcakes

Cake mix and ingredients

1 tub frosting

Mini cupcake holders

Colored sugar

Mini marshmallows

Mini candy pieces 

Prepare cake mix according to directions on package. In mini cupcake pan, fill cupcake holders 2/3 full. Bake 10 minutes. Cool on wire rack. Frost cooled cupcakes. Cake mix will make around 100 mini cupcakes.

Pour colored sugar into small bowls. For the petals, use scissors to cut mini marshmallows in half on the diagonal. Dip the sticky side of the marshmallow into the colored sugar. Place five petals on each cupcake to form a flower. Place a mini candy piece in the center of each flower.

Holyoke Enterprise June 5, 2012