On Saturday afternoon I adapted these cakes from an online recipe at Martha Stewart.  Earlier in the day, while out for a Dim Sum for brunch, I boldly made the offer of cupcake creations as a wedding gift to an old friend who is recently engaged. I don’t actually KNOW that I’ll end up making cupcakes for said wedding, but with wedding bells and more spring weather on the horizon I was inspired to try out some cupcakes topped with various flower designs.

This recipe is not vegan as a requirement for said friend’s wedding is that the cupcakes contain all the good stuff, such as eggs, butter and sugar. Personally, I was quite pleased with the results as the recipe yielded cupcakes that were both light and flavorful. I added some additional orange essence and almond extract to both the cake and the icing, which made for a mild citrus flavor. And, as you can see in the large photograph that by all appearances the recipe baked up perfect cupcake!

Flowers maybe a traditional wedding cake decoration, but I am not sure the ideal wedding cup-cake should be topped with the oft seen roses or bud flowers. However, I thought that the chrysanthemum and the simple dot flowers with India Tree naturally colored green sprinkles turned out rather nicely, so this was a definitely a good exercise. I also have some ideas for fondant flowers that I’d like to try, so stay posted!