Pink and Coral Spring Cupcakes

Whether you’re celebrating Mother’s Day, Easter or a spring wedding shower, these Pink and Coral Spring Cupcakes are a lovely way to sweeten your celebration. Decorated using simple piping techniques, these cupcakes feature pink rosettes and coral drop flowers for a blooming display almost too pretty to eat. Try them with your favorite vanilla or chocolate recipe, or use your favorite cake mix to save time!

Prep1 hr 15 min
Total Time2 hr 30 min
Skill LevelBeginner

Ingredients & Tools
Instructions

Instructions

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Bake cupcakes. Prepare cake batter following recipe instructions. Bake and cool cupcakes in white cupcake liners.
Tint frosting. Using Pink icing color, tint 2 cups frosting pink. Tint 2 cups frosting coral using color combination provided. Reserve remaining frosting white.
- Combine Pink and Lemon Yellow icing colors to get coral color shown.
Tint fondant. Tint 3 oz. fondant light green using color combination provided. Roll fondant 1/8 in. thick.
- Combine Lemon Yellow and a touch of Royal Blue icing colors to get light green color shown.
Using smooth side of smallest 3 leaf cutters, cut out leaves. Let dry, about 1 hour.
Decorate cupcakes. Prepare decorating bag with tip 1M and pink frosting. Prepare second decorating bag with tip 2D and coral frosting. Prepare third decorating bag with tip 3 and white frosting.
Using 1M bag, pipe rosette on some cupcakes. Insert 2 larger leaves into sides of rosette.
Using 2D bag, pipe drop flowers on some cupcakes; add centers with white sugar pearls. Insert smallest leaves into sides of flowers.
Using 1M bag, pipe small rosettes on some cupcakes. Using 2D bag, add a few drop flowers; add centers with white sugar pearls. Using tip 3 bag, pipe dots to fill in any empty spaces. Position 2 smallest leaves into sides of flowers.