Rosy Pink Cupcakes

Topped with pale pink icing and sweet fondant mini roses, these Rosy Pink Cupcakes are the perfect ending to a Mother's Day brunch.

Ingredients

White Decorator Icing - 4.5 lb.
Decorator Preferred White Fondant, 24 oz. Fondant Icing
Creamy Peach Icing Color, 1 oz.
Rose Icing Color, 1 oz. - Pink Food Coloring
Rose Gel Food Coloring, 1 oz. $2.52

Tools
Pastel Rainbow Cupcake Liners, 150-Count
12 Cup Muffin Pan
Chrome Plated Cooling Grid, 14.5 x 20 Inch
12-Inch Disposable Decorating Bags, 24-Count - 12-Inch Disposable Piping Bags
12-Inch Disposable Decorating Bags, 24-Count Cake Piping Bags $10.00
Open Star Cake Decorating Tip 1M
1M Open Star Piping Tip $1.90

NEEDED: See the Supply List for items you can purchase here. Click on the Techniques tab for the rosette and mini rose techniques we used. You will also need:
- Your favorite cake mix or recipe (3-1/2 cups batter needed)
- Solid vegetable shortening
One day in advance, make mini roses. Tint 1 oz. fondant creamy peach and 1 oz. fondant rose. Working with small amounts of each color, marbleize the fondant. Following the Mini Rose technique, make three and five petal roses, enough for three to four roses per cupcake. Let roses dry, at least 3 to 4 hours.
Bake and cool cupcakes. Use your favorite cake mix or recipe to make 3-1/2 cups of batter. Bake and cool cupcakes.
Decorate cupcakes. Using Rose icing color, tint icing light rose. Prepare decorating bag with tip 1M and light rose icing. Pipe rosette on top of each cupcake. Position fondant roses on cupcakes.

How to Pipe A Rosette
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different petal effects. Rosettes can be used to add a simple floral accent to a dessert, or cover a cake and cupcakes.
How to Make a Mini Fondant Rose
Sweet fondant mini roses are a lovely accent to a flower-decorated cake or cupcake.