Wedding Flower Cupcakes

Wedding Flower Cupcakes

Course Snack
Cuisine Asian


  • 6 packages MAYA Chocolate Hotcake Mix 200g

Buttercream Frosting:

  • ½ cup butter
  • ½ cup shortening
  • 780 grams powdered sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract


  • 1 ½ tablespoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 ½ teaspoons shortening
  • ¼ cup glucose
  • 1 ½ teaspoons glycerine
  • 1 pound powdered sugar
  • yellow gel food color
  • candy pearl beads
  • gold dust food powder (optional)


  1. Preheat oven to 350°F/177°C. Prepare MAYA Chocolate Hotcake Mix according to package direction but use greased and lined 3 ounces muffin tins instead and bake for 15-20 minutes or until cupcake is done. Cool and set aside.

Prepare Butter cream Frosting:

  1. In a mixer bowl, cream butter and shortening until smooth. Add in powdered sugar alternately with milk and vanilla. Mix until smooth. Set aside.

Prepare Fondant:

  1. Combine gelatin and water and heat until gelatin is dissolved. Remove from heat and add shortening, glucose and glycerine. Stir until well blended. Place powdered sugar on a clean working surface and make a well at the center. Pour heated mixture into the center. Using a wooden spoon, slowly incorporate the liquid into the powdered sugar. When dough gets heavy, knead fondant until smooth and pliable. Get a small portion of fondant and tint with yellow color to create small beads for flower center. Set aside. Roll out the rest of fondant dough on a cornstarch dusted working surface until ¼ inch thick then make flower cut out using cookie cutter. You can tint some yellow and leave others white.

To Assemble:

  1. Using star tip, pipe butter cream frosting on top of each cupcake. Place the cut out flowers fondant on top of the frosting and place a yellow bead at the center. If using yellow flower fondant, place white bead in the middle. Lightly dust flower petals with gold dust for a shimmering effect.

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