Page 407 - Cupcakes

10-inch Styrofoam ball, cut in half 8-inch round cake stand, or a mixing bowl, or

a new, clean flowerpot, about 8 inches in diameter, to serve as a pedestal
Toothpicks
Fresh flowers such as unsprayed red roses, yellow chrysanthemums, and mint
sprigs (see “the Cupcake Doctor says”)

1. Prepare the frosting and place half in a second bowl. Use a smidgen of food
coloring paste or a drop of liquid to tint one portion of frosting pale yellow and
the other pale pink, blending it in once the frosting is sufficiently beaten. Place a
heaping tablespoon of yellow frosting on 12 of the cupcakes and an equal
amount of pink frosting on the other 12. Swirl to spread it out with a short metal
spatula or a spoon, taking care to cover the cupcakes completely. Set the
cupcakes in the refrigerator to chill for 15 minutes.

the Cupcake Doctor says...

Any pale, delicate lemon-, almond-or vanilla-flavored cupcake, such as
Lemon Chiffon Cupcakes (page 61), Orange Marmalade Ricotta Cupcakes
(page 70), or White Russian Cupcakes (page 85), would be delicious in this
recipe. Prepare the flowers for the bouquet by trimming the stems to about 3

inches long. You want the flowers to sit slightly higher than the cupcakes.
Adjust the stem length as you place the flowers, shortening them more if
necessary.

2. Place the foam half-ball flat side down on the cake stand or on top of a bowl
or flowerpot. Insert a toothpick halfway into the middle of the bottom of a
cupcake. Carefully insert the other half of the toothpick into the top center of the

foam ball. Continue inserting the toothpicks, first into a cupcake and then into
the foam ball, working your way, in circles, down and around the ball until all
the cupcakes are placed. Leave spaces between the cupcakes. Fill in the gaps by
tucking in fresh flowers and greenery. The cupcakes are ready to serve.

Once these cupcakes are placed on the Styrofoam, store in the refrigerator for
no longer than 4 hours.