Spring Flower Cupcakes
30 MIN
35 MIN

Spring Flower Cupcakes


  • 12 2.5-inch (6-cm) in diameter small terracotta pots
  • 12 strips of parchment paper about 6-inch (15-cm) in length and same width as the diameter of the bottom of the pot, about 1 1/4-inch (3-cm)
  • 1 unbaked vanilla or chocolate cupcakes recipe
  • 1 vanilla buttercream or frosting recipe
  • 1/4 cup (60 ml) Oreo © cookie crumbs
  • Food colouring, colours of your choice
  • 12 small lollipops (colours of your choice)
  • 24 fresh mint leaves


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line each pot with a strip of parchment paper that hangs over each sides of the pot to facilitate unmoulding, and then drop a cupcake liner in the pot. Place the pots on a baking sheet.
  2. Scoop the batter in the pots, three quarters of the way. Bake for approximately 35 minutes or until a toothpick inserted in the centre of cake comes out clean. Let cool. Unmould and cool completely on a rack. Remove the strips of parchment paper and put the cupcakes back in the pots.
  3. Set aside about 125 ml (1/2 cup) buttercream. Using a pastry bag fitted with a plain tip, frost the cupcakes with the remaining buttercream. Sprinkle with cookie crumbs to resemble dirt. Set aside.
  4. Colour the reserved buttercream. Using a pastry bag fitted with a flat tip (Ateco # 65 or # 70), form the petals of the flowers on each side of the lollipops starting a few millimeters inside the rim and exceeding outside. Insert a lollipop in each pot and decorate the base of the stem with two mint leaves.