While your cupcakes are baking, it is time to make some frosting. I used my Aunt Jackies amazing frosting, click here to view her blog. Here is the recipe for my Aunt Jackie's buttercream frosting:
Blend together 3/4 cup room temperature butter, 4 cups powdered sugar, 1 teaspoon clear vanilla extract, and 3-4 tablespoons water. You may need to add extra water, depending on how thick you want it.
You will also need to make your fondant for the sunflowers, here is my Aunt Jackie's marshmellow fondant recipe:
16 oz. marshmallows - use good quality marshmallows
2-3 T. water
2 lb. powdered sugar
Place the marshmallows and water in a large microwavable bowl. Place in the microwave and microwave 30 seconds until the marshmallows are beginning to melt. Remove from microwave and stir the melted marshmallows and water together. Repeat until completely melted and blended together. Place in your large Kitchenaid or other heavy duty mixer bowl. You will need a powerful mixer to blend this. Use your bread kneading hook. Add the 2 lb. powdered sugar. You can also add 2 tsp. almond flavoring. Begin to mix the dough at a low speed. Mix until completely blended.
After your fondant is done, you will want to start coloring it. Take a little of the fondant out and save it for the middle of the flowers, and color the rest yellow. Use as much food coloring depending on what shade of yellow you want your sunflowers to be. You will need to knead the fondant until the color is completely mixed in. Color the saved out fondant by mixing in brown food coloring or cocoa baking powder.
Roll out your fondant. You will need a flower fondant, or cookie cutter. You will also need to use the bottom of a frosting tip to make the middles. Cut out your flowers, and middles, and set them in the middle of your frosted cupcakes. Sprinkle a little powdered sugar, or cocoa powder on top to make them look extra beautiful!
That's it for my post for now, see you later!