Tasty rosy Valentine cupcakes
12 Cup Muffin Pan
14-1/2″x 20″ Chrome-Plated Cooling Rack
Open Star Decorating Tip
Wilton Decorator Icing lb tub) (3 cups needed)
Decorator Preferred White Fondant
(6 oz. needed)
Creamy Peach Icing Color
Rose Icing Color
Bright Multicolored Baking Cups (pink baking cups used)
Favorite cake mix or recipe (3-1/2 cups needed)
Solid vegetable shortening
1.One day in advance, tint fondant. Tint 3 oz. fondant creamy peach and 3 oz. fondant rose.
2.Working with small amounts of each color, marbleize the fondant.
3.Make mini roses, enough for three to four roses per cupcake. Start with base. Mold cone from fondant, approximately 1/4″ high. Flatten small ball of fondant into circular petal, about size of a dime. Wrap point of cone to form a bud. Press three more petals around the base of bud. Gently pinch edges of petals. Push tops of petals out slightly for fuller rose. For five petal roses, make two more petals using slightly larger balls of fondant. Flatten, then thin edge with finger and cup petals. Press under and in between first row of petals. Allow roses to dry, at least 3 to 4 hours.
4.Bake and cool cupcakes. Use your favorite cake mix or recipe to make 3-1/2 cups of batter. Bake and cool cupcakes in pink baking cups.
5.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.
Find this recipe and more holiday treats at joann.com