Spring Blossoms
The recipe Spring Blossoms is ready in around 45 minutes and is definitely an excellent gluten free and dairy free option for lovers of Mediterranean food. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 19g of fat, and a total of 546 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for Spring. It works well as a side dish. If you have vanilla frosting, pink, straws, and a few other ingredients on hand, you can make it.
Instructions
Using a flower-shaped cookie cutter or small scissors, cut 12 flowers from 2 sour belts.
Cut as many 1" leaves as possible from the remaining sour belts with scissors. Pinch the end of each leaf to create a stem; set aside.
Blend frosting and lemon zest in a bowl; spoon 2 Tbsp. into a ziplock bag. Divide remaining frosting mixture among 2 bowls; tint 1 frosting pink with red food coloring.
Spread a cupcake with pink frosting mixture. On top, form a ring of pink jelly beans, side by side, following outer edge of cupcake; add another ring just inside the first.
Place a green flower in the center. Repeat with other cupcakes, alternating frosting and jelly bean colors.
Snip a small corner from ziplock bag filled with frosting mixture; pipe a dot in the center of green flowers and top with a candy-coated chocolate.
To make ladybug: Pipe a dot of frosting mixture on top of a cupcake and attach a heart-shaped candy. Squeeze chocolate frosting into a ziplock bag, snip off a tiny corner, then pipe on a head, a line and dots onto heart. Repeat with remaining heart candies.
Place each finished cupcake in a decorative paper liner and arrange on a serving platter. Use sour straws as flower stems and place reserved leaves along stems.