Gloverly Cupcakes

Last weekend it definitely felt like spring had arrived. We’d also had some lovely sunny days at the start of the week so I couldn’t resist making some spring cupcakes but after I made these on Wednesday evening the weather suddenly changed – I woke up on Thursday morning to see it was snowing! However, these little birdies definitely helped to brighten the day. “Chirp chirp, tweet tweet, chirp…” I was undecided about what to make or if I should bake anything at all. At about 8pm I decided I would bake something so made a batch of 24 vanilla cupcakes. I then had about 15 minutes while they were baking to decide how I was going to decorate them. It had to be something fairly quick since I didn’t want a late night. Eventually I decided on 24 egg-shaped birds with some flowers. While the cupcakes were baking I cut 48 mini flowers out of pale yellow fondant icing using a plunge cutter. I then stuck an edible pearl ball into the middle of each one. I cut 24 flowers out of pale pink fondant icing using the next cutter up and stuck a ball into the middle of each one. To make the birds I rolled 24 balls of pale blue fondant icing into egg shapes. I cut out 48 wings using a small petal cutter and stuck them onto the bodies using a drop of water. I added some more yellow food colouring to what was left of the yellow fondant to make it slightly darker and then cut out 23 small triangles. I stuck one to each bird as a beak. I finished each bird off by drawing the eggs on using an edible black pen. After just 2 hours of baking and decorating the cupcakes were complete… tweet tweet!