We were just starting to assemble an ark out of scrap wood from the back of the barn when the rain eased up. Then it truly became a case of “April showers bring May flowers” – both inside and out.
Daffodils
Math teacher extraordinaire Stephanie P. had purchased my donation to the Academy’s fundraising auction last fall, a signed copy of a cake book I was a contributing editor to plus (of course) a cake. She decided to cash in on the cake part of the package to celebrate the publication of Morning Song, a book her sister Carol Purington and friend Susan Todd co-edited.
What better way to celebrate a new book for new parents which came out on the cusp of a new season than with a batch of newly sprouted cupcake flowers?
Step 1 – Make hundreds of chocolate cupcakes while watching the royal wedding.
Step 2 – Walk outside for some inspiration.
Step 3 – Frost hundreds of cupcakes to look like flowers.
Step 4 – Keep frosting and try not to eat any many.
Step 5 – Gather the teeny tiniest flowerpots you have to pop the cupcakes in.
Step 6 – Enjoy!
50years50recipes 
You continue to amaze me!
Ah, shucks! It’s nice to have a fan.
Thanks for posting this cool article!
What # tips did you use for each flower? These are so beautiful I would love to try.
Hi Ria. For the most part I use both open and closed star tips – 18, 20, 21 (though numbers may vary depending on the brand). It looks like I also used a petal tip on a few of the purple ones. I like my icing a little on the soft side for this work to make the piping easier. Also you can always practice on a sheet of waxed paper, then scoop up your practice petals and repipe that icing onto cupcakes. Happy baking!