12 servings nonpareils light green yellow (wilton.com)
0.5 cup cranberry-orange relish green yellow
12 cranberry-orange relish white green yellow
1 small ziplock bag
16 oz vanilla frosting canned
12 servings " cookie cutter flower-shaped
12 servings rolling pin
12 servings scissors
12 servings " cookie cutter flower-shaped
12 servings rolling pin
12 servings scissors
Equipment
cookie cutter
rolling pin
kitchen scissors
Directions
Press 3 yellow spice drops together.
Sprinkle a work surface with yellow sugar and roll out pressed drops with a rolling pin to about 1/8" thickness. Repeat with remaining drops and sugar, using white drops with pink sugar.
Add more sugar as needed while rolling to prevent sticking. Using a flower-shaped cookie cutter or small scissors, cut 6 flowers from each set of flattened yellow, orange and white drops, rerolling as necessary. You need up to 72 flowers.
Cut as many 1/2" leaves as possible from flattened green drops. Pinch the end of each leaf to create a stem; set aside.
Spoon 2 Tbsp. vanilla frosting into ziplock bag.
Spread remaining frosting on top of cupcakes. Arrange 3 to 6 flowers on top of each cupcake, along with several leaves.
Snip a small corner from ziplock bag filled with frosting. Pipe a dot of frosting in the center of each flower and top with a nonpareil.
Place each finished cupcake in a decorative liner and arrange on a serving platter. If desired, dress up platter with remaining spice drop flowers topped with a dot of frosting and a nonpareil.
