A couple weeks ago I decided I wanted to make cupcakes for my boyfriend’s niece. It was her 9th birthday and what would a nine year old love more than pink lemonade in a cupcake decorated like a flower! The cupcake recipe came from another blogger and the idea for the flower design came along after my sister’s friend made similar looking flower cupcakes.
For the cupcakes:
1 package white cake mix
1 (3.4 oz) package instant vanilla pudding mix
3 tbsp sweetened pink lemonade drink mix
1 cup sour cream
2 tsp lemon zest
3/4 cup water
3/4 cup oil
4 egg whites
pink food coloring
For the topping:
1 container lemon-flavored cake frosting
1 package mini marshmallows
pink sugar sprinkles
Preheat oven to 350 degrees F. In a large bowl, mix together the cake mix, pudding mix, and powdered drink mix. Whisk in sour cream, lemon zest, water, oil, and egg whites. Mix with an electric mixer (or vigorously by hand if you don’t have one) for about two minutes.
Line a muffin pan with paper or foil muffin cups. I chose to use plain colored muffin cups to compliment the beautiful appearance of the soon-to-be flower topping. Bake for 15 to 20 minutes. Test doneness of the cupcakes by sticking a toothpick in the center of one to see if it comes out clean. If it comes out without any cake or batter on it, they are done! Allow the cupcakes to cool completely before frosting and decorating.
While you are waiting for your cupcakes to cool, fill a large ziploc bag with the pink sugar sprinkles (or any other color you prefer). Take your kitchen scissors and cut each mini marshmallow in half diagnolly. Place the cut marshmallow pieces in the bag of sugar and shake to coat the sticky sides with sugar.
Frost the cooled cupcakes with a thin layer of the lemon frosting. I felt like using the store bought frosting instead of making some from scratch because you only need a thin layer on each cupcake. The frosting is not the star of this recipe. Take your sugar coated marshmallow pieces and place in circles on each cupcake, the bottom side of the marshamallow on the frosting. Work your way inwards until you form layers of “petals” and end up with a marshamallow flower!
The cupcakes came out super moist and the lemon flavor was not too overwhelming. Everyone really enjoyed the cupcakes and they were almost too pretty to eat. I like the you can use different colored sugar sprinkles to create different colored flowers. You could create colored cupcakes based on a theme or just create a colorful bouquet for spring or summer.
I grabbed the cupcake recipe from Real Mom Kitchen.